Belgian Specialty Ale
BJCP 2008 – 16E

Statistics

Fermentables

Amount Fermentable %
5.00 pounds American Pilsen Malt 40%
5.00 pounds American White Wheat Malt 40%
2.50 pounds Fruit - Blackberries, Raw or Frozen 20%
12.50 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.25 ouncesMagnum60 minutesBoilPellets12.1%
0.25 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
1/4 tsp.Irish MossSpiceBoil10 minutes
0.5 oz.Coriander SeedSpiceBoil10 minutes
1.5 gramsGypsum (Calcium Sulfate)Water AgentMash60 minutes

Yeasts

Name Lab/Manufacturer Product ID Form
Belgian Wit AleWhite LabsWLP400Liquid

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out

Mash Steps

# Name Time Temp.
1InfusionInfusion60 minutes152° F

Fermentation and Aging

Primary:
14 days @ 70° F
Secondary:
14 days @ 65° F

General Info

My standard wit with the addition of blackberry puree to the secondary. Will be given as holiday gifts, packaged in corked 750ml bottles.

Procedure

  • Single infusion mash at 152°F, or single decoction.
  • Boil 90 minutes, adding hops according to schedule.
  • Add dried zests and coriander at 85 minutes into boil.
  • Cool wort.
  • Pitch yeast.