En av ølstilene som stadig overrasker meg er Belgisk Wit. Dette lettdrikkelige hveteølet er proppet med subtil smak og finesse. Revitalisert av Pierre Celis (døde for et par år siden) etter å ha dødd ut på 50-tallet. Hoegaarden Wit er vell prototypen her, men det finnes mange meninger om originaliteten til dette ølet etter at Celis solgte seg ut på 90-tallet engang. Uansett, Norbrygg's introduksjon er "Tradisjonel belgisk hveteøl, brygget på umaltet hvete, med markant karakter av
bitter-appelsinskall og koriander". Videre hjelper BJCP til med å definere ingredienser "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"
Interessant er også BJCP's videre kommentarer "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. "
Så, 45% hvete og 45% pilsmalt samt 10% havre kanskje? Here goes..
Recipe Specifications
--------------------------
Boil Size: 25,64 l
Post Boil Volume: 22,80 l
Batch Size (fermenter): 18,93 l
Bottling Volume: 18,93 l
Estimated OG: 1,050 SG
Estimated Color: 6,3 EBC
Estimated IBU: 15,3 IBUs
Brewhouse Efficiency: 72,00 %
Est Mash Efficiency: 83,4 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1,90 kg Pilsner (2 Row) Ger (3,9 EBC) Grain 1 45,2 %
1,90 kg Wheat Malt, Ger (3,9 EBC) Grain 2 45,2 %
0,40 kg Oats, Flaked (2,0 EBC) Grain 3 9,5 %
31,15 g Hallertauer Hersbrucker [4,00 %] - Boil Hop 4 15,3 IBUs
10,00 g Coriander Seed (Boil 5,0 mins) Spice 5 -
10,00 g Orange Peel, Bitter (Boil 5,0 mins) Spice 6 -
1,0 pkg Belgian Wit Ale (White Labs #WLP400) [35 Yeast 7 -
Interessant er også BJCP's videre kommentarer "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. "
Så, 45% hvete og 45% pilsmalt samt 10% havre kanskje? Here goes..
Recipe Specifications
--------------------------
Boil Size: 25,64 l
Post Boil Volume: 22,80 l
Batch Size (fermenter): 18,93 l
Bottling Volume: 18,93 l
Estimated OG: 1,050 SG
Estimated Color: 6,3 EBC
Estimated IBU: 15,3 IBUs
Brewhouse Efficiency: 72,00 %
Est Mash Efficiency: 83,4 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1,90 kg Pilsner (2 Row) Ger (3,9 EBC) Grain 1 45,2 %
1,90 kg Wheat Malt, Ger (3,9 EBC) Grain 2 45,2 %
0,40 kg Oats, Flaked (2,0 EBC) Grain 3 9,5 %
31,15 g Hallertauer Hersbrucker [4,00 %] - Boil Hop 4 15,3 IBUs
10,00 g Coriander Seed (Boil 5,0 mins) Spice 5 -
10,00 g Orange Peel, Bitter (Boil 5,0 mins) Spice 6 -
1,0 pkg Belgian Wit Ale (White Labs #WLP400) [35 Yeast 7 -
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