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Hazy, Fruity, Herbal, Bright and slightly tart. A Belgian Wit (White) beer is most commonly found as Hoegaarden or Allagash White. A bunch of wheat and oats make for a delightfully silky mouthfeel despite the relatively low ABV.
The dry and liquid yeast options are show in the accessory list below. A single pack of either dry or liquid is enough to ferment this beer.
A basic recipe sheet is included with the kit showing the actual grain bill and hop additions. Since everyone brews all grain a little differently (BIAB, batch sparge, fly sparge etc) it is difficult to provide exact water amounts and temperatures. If you need help prior to brewing, give us a call.
For emphasis: This kit does not include yeast or priming sugar, it must be selected from the accessories list on the right if you need them.
Assuming 75% efficiency into the boil kettle and 6 gallons post boil:
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 14 IBUs
Est Color: 3.8 SRM
Mash at 122F (Protein Rest) and154F (Sacc Rest). Due to the high level of unmalted wheat and oats in this recipe, a short rest at 122F is highly beneficial and recommended.
Practical methods: If you use an electric all in one system, heating the mash directly can work, just be aware that recirculation with this kind of mash is EXTREMELY slow and it may even be better to stir during heating rather than risk a dry fire on the element. In the case of a passive mash tun, the jump up from 122 to 154F is easily done by mashing in at the lowest amount of water possible, then add boiling water to jump up to 154. If you don't feel confident, give us a call or email and we can get you squared away with water volumes and temperatures.
If you're brewing BIAB/No sparge, if you reduce the batch size to end the boil with about 5.5 gallons (instead of 6), your OG should still track about right.
Note that if you're using RO or distilled water, you will want to use a couple grams each of gypsum and calcium chloride in the mash for ideal pH.
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