One Night in Bruge Belgian Witbier
"Water Profile: Spring water 2 grams of calcium chloride 1 gram of calcium sulfate 1 gram of magnesium chloride Grain Bill: Belgian Pilsner Malt (5 pounds) White Wheat Malt (2.5 pounds) Flaked Wheat (2.5 pounds) Honey Malt (12 ounces) Hops: 10 minutes boil: 1 ounce each of Idaho 7, Zythos, and Mosaic (3 ounces total) Dry hop: 1 ounce each of Idaho 7, Zythos, and Citra Lupamax Yeast: WLP 320 American Wheat Ale"
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A hoppy Belgian Wheat Ale with a citrusy, tropical twist and a touch of honey sweetness. This unique brew is perfect for hopheads and wheat beer lovers alike.
ingredients
- 5 lbs Belgian Pilsner Malt
- 2.5 lbs White Wheat Malt
- 2.5 lbs Flaked Wheat
- 12 oz Honey Malt
- 2 g calcium chloride
- 1 g calcium sulfate
- 1 g magnesium chloride
- 3 oz Idaho 7 Hops
- 3 oz Zythos Hops
- 3 oz Mosaic Hops
- 1 oz Citra Lupamax Hops
- WLP 320 American Wheat Ale Yeast
steps
- 1.
Heat spring water to 152°F, add grains and malt, mash for 60 minutes.
- 2.
Sparge with hot water, collect wort and bring to a boil.
- 3.
Add hops at beginning of boil, boil for 10 minutes.
- 4.
Add calcium chloride, calcium sulfate, and magnesium chloride.
- 5.
Chill wort, transfer to fermenter, pitch yeast.
- 6.
After primary fermentation, dry hop with Citra Lupamax.
- 7.
Bottle or keg after fermentation is complete.
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