Homebrew Recipe

"Diable Blanche" Wit Bier

Method:: All Grain
Style:: Witbier
Boil Time:: 90 min.
Batch Size:: 5 gal.
Boil Size:: 7 gal.
Efficiency:: 0
Rating:
Source:: The Brew-Master's Bible
Source Notes:: Mark Richmond, Head Brewer, Great Lakes Brewing Co. - Cleveland, Ohio. Page 222. Many Belgian white brewers have a "secret" spice they use that veteran beer writers like Michael Jackson and Roger Protz are unable to coax out of them. Mark Richmond has chosen not to be so coy and reveals that he uses chamomile in this impressively aromatic all-grain formulation.
Notes:: Crush malt and perform a 1-hour infusion mash at 152 F. Boil for 90 minutes, adding hops as noted above. Cool, pitch yeast, and ferment as normal. Transfer to secondary after 1 week, add spices, and bottle after 1 more week.

OG	FG	ABV	SRM	IBU
1.046	1.012	4.6	0	0

Name	Amount	Boil Time	Use	AA
Hallertau	1 oz.	60	Boil	5.2
Tettnang (GER)	1 oz.	20	Boil	5.5
Hallertau	1 oz.	10	Boil	5.2
Saaz	1 oz.	0	Steep	4.8
Notes: After boil

Name	Lab	Product
Belgian Witbier	Wyeast	3944

Name	Amount	Time	Use	Type
Coriander	1 oz.	60 min.	Boil	Flavor
Notes: Crushed coriander seed.
Chamomile	1 oz.	30 min.	Boil	Flavor
Sweet Orange Peel	0.5 oz.	10 min.	Boil	Flavor
Coriander	1 oz.	1 week	Secondary	Flavor
Notes: Crush coriander seed added to secondary.
Sweet Orange Peel	0.5 oz.	1 week	Secondary	Flavor
Notes: Added to secondary.

Step	Name	Temp	Time	Type
1	Single Infusion Mash	152	60	All Grain
Notes: 1-hour infusion mash at 152 F.