I’ve been on a big Belgian kick lately, and since I’m not quite ready to jump into anything like a sour ale I decided to brew a witbier. I also wanted to try my hand at what I expected to be a much more complicated multi-step mash. Since the cooler I use for a mash/lauter tun holds the temperature so steady the two-step mash wasn’t really any more difficult than a single-step mash.
Brew Day Stats
Belgian Witbier
Pre-Boil SG: 1.037
OG: 1.043