So in my second annual Saint Louis brew session Kyle and I brewed a Belgian white beer. I really enjoy Allagash White so my recipe was heavily inspired by a clone recipe I saw for that beer online. I left out the mild lactic finish that I perceive in Allagash's brew.
A Belgian White is a style of brew that is gaining popularity for it's light footprint and surprising flavors. After nearly dying out in the 1950's the wit was revived by Pierre Celis at Hoegaarden. The beer is moderately sweet, very pale in color, and has a signature spice note. The spices in the style include orange, coriander, and a 'sweet' spice such as anise, ginger, cinnamon, or vanilla. The BJCP guidelines for Witbier are also informative.
(read more after the break.)
5 lbs 8.0 oz Pilsen Malt 2-Row (1.0 SRM) 61.1 %
3 lbs 8.0 oz Wheat, Torrified (1.7 SRM) 38.9 %
0.75 oz Saaz [4.00 %] - Boil 60.0 min 11.2 IBUs
0.75 oz Spalter [4.50 %] - Boil 60.0 min 12.6 IBUs
0.30 oz Coriander Seed (Boil 5.0 mins)
0.30 oz Orange Peel, Bitter (Boil 5.0 mins)
1 item Vanilla Bean (Boil 5.0 mins)
0.25 oz Saaz [4.00 %] - Boil 5.0 min 0.7 IBUs
Boil Size: 6.43 gal
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.048 SG
Estimated FG: 1.009 SG
Estimated Color: 2.5 SRM
Estimated IBU: 24.5 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Mash In Add 12.25 qt of water at 158.2 F 148.0 F 75 min
Mash Out Add 7.20 qt of water at 206.6 F 168.0 F 10 min
Batch Sparge with 2.9 gal of water at 168.0 F
The brew day went smoothly with no hiccups; the sparge took a while. The beer was very very light at all points. I was surprised that it was even lighter than my Belgian single. Kyle made a face when he smelled the yeast so I can only assume it will have a quality yeast flavor. The fermentation was visible in the airlock after 24 hours or so(in the morning when I woke up). Kyle will bottle this in a few weeks and I'll get a bottle at our 4th of July meet-up.