Grains kit "White Belgian" for beer making

Grains kits


Grains kit "White Belgian" for beer making

  • Colour: 3 EBC
  • Bitterness: 8 IBU
  • Initial density: 11.5 SG
  • Final density: 2 SG
  • Alcohol: 4% ABV


  • Light malt (Pilsen)
  • Raw oat
  • Wheat malt
  • Oat flakes
  • Glucose
  • Hop
  • Coriander seeds
  • Orange peel
  • Yeasts
  • Recommended fermentation temperature: 20 – 24о С

History: "White beer" has different names. In France there is "bière blanche" while the Flemish language has "witbier". This sort was initially made in Belgian monasteries. In the 18th and 19th centuries it gained popularity in the cities located eastwards from Brussels. Leuven brewers made Leuven White Beer while in Hoegaarden the brewers made Hoegaarden White Beer. Flavour: Sweet, spicy, aromatic - rich an fruit - with orange, citrus, coriander, honey, vanilla and spicy tints. Description of a visual appearance: Belgian White Beer is light and a bit sweet beer with a provocative fruit aftertaste as well as with the light hopped bitter. It's not transparent as raw oat is used for its making.

Light goldish colour. Distinctive high carbonization and a large foamy head. Taste: Due to the addition of raw oat beer has a corresponding distinctive taste. It has a complex and rich flavour with fruit and spicy tints. Instruction The kit for making of 20 liters of beer One-pause mashing at 65о С – 60 minutes Wort boiling - 90 minutes Hop No.1 – 60 minutes before the wort stops boiling Hop No.2 - 15 minutes before the wort stops boiling Fermentation should be conducted at 20-24о С 7-10 days of fermentation 7-14 days of maturation Necessary equipment: Boiler 30 l. Enamel pan will be OK. False bottom for filtering or a canvas bag. Isothermic jacket for a 30 liter boiler (or a blanket). Fermentation tank. Pour 15 l of water in a boiler and warm it up to 73о С. Pour crushed malt from a big sack, stir it to avoid lumps.

The mash temperature shall be 65 degrees centigrade, if lower, increase up to the required one by warming it up on a low heat and stirring. Avoid malt sticking to the bottom. Isolate (make coldproof) the boiler with the jacket or a simple blanket. mashing time is 60 minutes. Prepare 9 liters of water to wash the distiller's grain, the necessary temperature is 70-80о С. Filter the wort with a colander into an intermediate tank (you can use a fermentation tank) and wash the distiller's grain with warmed water. Wash the boiler, pour the wort into it and start heating.

When the wort boils, boil it for 90 minutes more adding the hop from the package No.1 30 minutes after boiling for bitterness. 15 minutes before boiling stops add the hop and spices from the package No.2 for a better aroma. Cool the wort as quickly as possible in the pot to 30о С. Use the "chiller" or simply put the container into a bath with cold water. Pour the cooled wort into the fermentation tank and add yeasts. In 7-10 days fermentation will be finished.

Carefully pour the obtained beer from the residue into the intermediate tank, add glucose from the kit package and mix. Pour the beer for carbonization (natural aeration) into bottles. In 3-4 days leave the beer in a dark cold place for maturation during 7-14 days.

Net weight - 4.15 kg.

Technical features:

4.15 kg