Belgian Witbier Beer Kit - Extract

Description

Your Belgian Witbier gives you a light refreshing beer brewed with wheat malt and traditional Belgian yeast. The Briess Bavarian Wheat DME along with specialty grains of Brewers 2-Row, flaked wheat, flaked oats and torrified wheat malt produce a hazy light golden appearance. Centennial hops supply bitterness while Lemondrop contributes aroma. Coriander seeds and bitter orange peel add citrus and spice notes. The Safbrew WB-06 yeast delivers fruity esters with hints of banana and clove for a light crisp palate and slightly tart dry finish.

Your Label Peelers Original Belgian Witbier Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.1%
• Original Gravity: 1.044-1.051
• Final Gravity: 1.010-1.013
• IBUs: 38
• SRM: 4

Ingredients

Extracts

• 5 lbs Briess Bavarian Wheat DME

Specialty Grains (combined into one bag)

• 1 lb. Brewers 2-Row Malt
• 8 oz Flaked Wheat
• 8 oz Flaked Oats
• 8 oz Torrified Wheat Malt

Hops (substitutions based on availability)

• 1 oz Centennial Hops - Bittering (60 Minutes)
• 1/2 oz Lemondrop - Aroma (5 Minutes)
• 1/2 oz Lemondrop (Dry Hop)

Spice Pack (combined into one bag)

• 1/2 oz Coriander Seeds (Last 15 minutes)
• 1 oz Bitter Orange Peel (Last 15 minutes)

Yeast (substitutions based on availability)

• 1 Pack Safbrew WB-06 Dried Yeast

Also Included

• 5 oz Priming Sugar
• 1x Muslin Bags
• Irish Moss / Energizer Combo Packet

Instructions

1. Put all grains into grain bag and put into 2 gallon of water and bring it to 150-160 degrees and keep wort at this temp for 20-30 minutes.
2. Remove grain bag and sparge with 2 gallons of warm water to bring volume to 4 gallons (if you have a bigger pot try to bring volume to about 5.5 gallons.) Bring water to near boil.
3. Remove boiling pot from heat and add extracts and stir until fully dissolved.
4. Return to heat. When the wort starts to boil again, add bittering hops and boil for 45 minutes.
5. After 45 minutes, add the spice pack (just throw both in the pot, don't worry about bagging them up.) Boil for 10 minutes and add aroma hops.
6. Boil for the last 5 minutes for a total boil time of 1 hour.
7. Turn off heat and let sit with lid on for 5 min and let steep.
8. Mix hot wort with enough water to obtain slightly over 5 gallons of wort total volume (this helps when transferring later to secondary because you will have to add little to no additional water to obtain a full 5 gallons of beer.)
9. Cool wort to around 75 degrees or less and pitch yeast.
10. Ferment for 5-7 days at around 65-75 degrees.
11. Add Dry Hops to 5 gallon carboy and transfer beer from primary.
12. Let sit for a minimum of 2 weeks at fermentation temperatures to assure fermentation is complete.
13. At this point, transfer into bottling bucket that has priming sugar dissolved in warm water in bottom.
14. Proceed to Bottling.
15. Allow to carbonate for at least 2-3 weeks before drinking.
16. Adding a slice of orange or lemon in glass may enhance the flavors.