Fumihiro's Afternoon Wit

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Witbier (24A)
Boil Size: 6.95 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: My Equipment #1
Bitterness: 15.0 IBUsBoil Time: 90 min
Est OG: 1.048 (11.9° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.07 oz Rice Hulls (0.0 SRM) Adjunct 1
4 lbs 0.90 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
3 lbs 12.67 oz Wheat Malt, Ger (2.0 SRM) Grain 3
1 lbs 0.01 oz Oats, Flaked (1.0 SRM) Grain 4
4.23 oz Munich Malt (9.0 SRM) Grain 5
0.35 oz Northern Brewer [8.0%] - Boil 60 min Hops 6
1.00 tsp Irish Moss (Boil 15 min) Misc 7
0.35 oz Northern Brewer [8.0%] - Boil 15 min Hops 8
28.00 g Orange Peel, Sweet (Boil 5 min) Misc 9
10.00 g Coriander Seed (Boil 5 min) Misc 10
1.0 pkgs SafBrew Specialty Ale (DCL/Fermentis #T-58) Yeast 11

Notes

Treat both the mashing water and the sparging water by 1/13 tsp of campden powder. Add 1 tsp of gypsum to the mashing water. 2-step temperature mashing with masg-out. Protein rest at 50C for 20 min., sacchraification rest at 68C for 90 min. Crush the coriander seeds coasely by yourself. Sweet orange peel is used, which can be substituted with fresh zest of jucy orange.

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