<_MOD_>1970-09-28
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2015-02-09
#75 Konfirmationswit
Thomas Nylander Nørgaard
Erik Guldberg
2015-02-08
2015-02-08
703.3276188
640.0000000
0
0
2220
3000
0
0
<_MOD_>2015-01-18
Brouwland gryde
1217.2978018
160.0000000
1
0.3000000
67.6276557
1
1
928.5277122
60.0000000
10.0000000
1
84.5345696
67.6276557
4.0000000
0.0000000
743.9042122
0.0000000
0.0000000
83.0000000
100.0000000
<_MOD_>2015-01-18
Witbier
Belgian and French Ale
BJCP 2008
1
16
2
1.0440000
1.0520000
1.0080000
1.0120000
10.0000000
20.0000000
2.4000000
2.9000000
2.0000000
4.0000000
4.5000000
5.5000000
A refreshing, elegant, tasty, moderatestrength wheat-based ale. A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time. The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.
Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. No diacetyl. Vegetal, celerylike, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.
Appearance: Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.
Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low wheat flavor. Optionally has a very light lactic-tasting sourness. Herbalspicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low (as with a Hefeweizen), and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. No diacetyl.
Mouthfeel: Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.
About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.
Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale
http://www.bjcp.org
<_MOD_>2015-01-18
Decoction Mash, Single
164.0239512
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
67.6276557
640.0000000
0
Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
<_MOD_>2015-01-18
steps
7432
1
1
7149
3
<_XName>steps
16
<_MOD_>2015-01-18
Protein Rest
0
656.0958048
122.0000000
35.0000000
2.0000000
67.6276557
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
164.0239512
126.1278885
0.0000000
<_MOD_>2015-01-18
Saccharification
1
0.0771079
149.0000000
45.0000000
2.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
723.7234605
164.0239512
0.0000000
247.8720473
<_MOD_>2015-01-18
Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
723.7234605
164.0239512
170.0000000
0.0000000
<_TExpanded>1
0
1217.2978018
160.0000000
0.3000000
<_MOD_>2015-01-18
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2015-01-18
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2015-01-18
Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
10.0000000
7.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2015-01-18
Ingredients
7405
1
1
7182
10
<_XName>Ingredients
16
<_MOD_>2015-01-18
DMG Pilsner
Danmark
DMG
0
1
3333.3732703
70.5479360
2.0304569
75.0000000
0.0000000
43.0107527
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.1842718
<_MOD_>2015-01-18
Wheat, Torrified
US
0
1
105.8219040
70.5479360
1.7000000
79.0000000
0.0000000
43.0107527
0
2
1.5000000
9.0000000
0.0000000
16.0000000
0.0000000
0
1
40.0000000
Unmodified wheat that has been "popped" to open the kernels
Used primarily in place of raw wheat when making Belgian White and Wit
Faster conversion and higher yield than raw wheat
Protein rest recommended when mashing
60.0000000
0.4819415
Wheat Liquid Extract
<_MOD_>2015-01-18
Cara-Pils/Dextrine
US
0
1
37.0376664
12.3458888
2.0000000
72.0000000
0.0000000
7.5268817
0
3
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
20.0000000
Significantly increases foam/head retention and body of the beer.
Also sold under the names "Dextrine" and "Cara-Foam"
60.0000000
0.6202871
<_MOD_>1970-01-01
Acidulated (Weyermann)
Germany
Weyermann
0
1
15.3441761
10.5821904
1.8000000
65.2000000
0.0000000
6.4516129
0
4
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
10.0000000
Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability.
60.0000000
0.7974714
Pale Liquid Extract
<_MOD_>2015-01-18
Goldings, B.C.
Canada
1
0
5.6900000
3.2000000
17.8082191
0.8465751
0.4585615
40.0000000
60.0000000
0.0000000
Used for: Bittering and finishing British ales, bitters, porters and stouts.
Aroma: Spicy, floral, rounded mild aroma.
Substitutes: East Kent Goldings, Fuggles
8.1761881
5
0
1
1.0000000
<_MOD_>2015-01-18
Saaz
Tjekkiet
1
2
3.1000000
2.0000000
82.1917809
17.6369810
2.1164377
15.0000000
10.0000000
0.0000000
6.7765624
6
0
1
7.0873808
<_MOD_>2015-01-18
Orange Peel, Sweet
0
Holiday Beers
743.9042122
1
15.0000000
640.0000000
2.0000000
0.2500000
0
0
5.0000000
Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma.
1
0
7
<_MOD_>2015-01-18
Coriander Seed Light
0
Belgian Wit
743.9042122
1
10.0000000
640.0000000
200.0000000
0.2500000
0
0
5.0000000
Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.
1
0
8
<_MOD_>2015-01-18
Orange Peel, Bitter
0
Belgian Wit
743.9042122
1
5.0000000
640.0000000
0.0000000
0.2500000
0
0
5.0000000
Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers.
1
0
9
<_MOD_>2015-01-18
Belgian Wit Ale
White Labs
WLP400
4
0
0
1.2000000
1.0000000
0.0000000
59.0000000
10
1
2015-02-08
2015-01-18
100.0000000
74.0000000
78.0000000
67.0000000
74.0000000
0
0
0
5
2003-06-14
Belgian Wit
Phenolic and tart. The original yeast used to produce Wit in Belgium.
<_TExpanded>1
2
0
0
1.0510000
1.0100000
1.0180000
1.0110000
879.1595235
1.0440000
22L osmosevand
30.0000000
2.3000000
5.2000000
6.0000000
1.0230000
30
155.0000000
0
1.0000000
50.7207417
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1