Shane’s Witbier - Witbier - 2011 National Homebrew Competition Winner

Ingredients

For 5 Gallons (18.93 L)

    5.0 lb (2.27 kg) raw white wheat
    5.0 lb (2.27 kg) Belgian pils malt
    1.0 lb (0.45 kg) flaked barley
    1.0 oz (28 g) Mt. Rainier whole hops, 6.8% a.a. (60 min)
    0.5 oz (14 g) Mt. Rainier whole hops, 6.8% a.a. (15 min)
    0.5 oz (14 g) Mt. Rainier whole hops 6.8% a.a. (5 min)
    White Labs WLP500 Trappist and WLP530 Abbey ale yeast
    Wyeast No. 3787 Trappist High Gravity ale yeast (at bottling)
    4.0 oz rice hulls (in mash)
 

Specifications

    Original Gravity: 1.058
    Final Gravity: 1.01
    ABV: 6.30%
    IBU: 18
    SRM: 15
 

Directions

    Mash wheat at 148° F (64° C) for 15 minutes and bring to boil for 30 min. Add to main mash. Mash grains at 148° F (64° C) for 30 minutes, 156° F (69° C) for 45 minutes, and then mash out at 168° F (76° C).
    Primary fermentation for 65° F (18° C).
    Forced CO2 to carbonate.