Cream of Wit

All Grain Recipe

Submitted By: hophead (Shared)
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Brewer: Arnett & Westcott
Batch Size: 12.00 galStyle: Witbier (16A)
Boil Size: 15.04 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: Obadiah Brewing Co.
Bitterness: 12.3 IBUsBoil Time: 90 min
Est OG: 1.053 (13.1° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
10 lbs Wheat, Soft Red, Flaked (2.0 SRM) Grain 3
3 lbs Oats, Flaked (1.0 SRM) Grain 4
8.00 oz Munich Malt, Bonlander (10.0 SRM) Grain 5
1.00 lbs Rice Hulls (Boil 90 min) Misc 6
3.00 oz Hallertau [2.7%] - Boil 60 min Hops 7
2.00 Servomyces Yeast Nutrient (Boil 10 min) Misc 8
3.25 oz Orange Zest, Fresh (Boil 5 min) Misc 9
1.00 oz Chamomile Flowers (Boil 5 min) Misc 10
1.00 oz Coriander Seed (Boil 5 min) Misc 11
2.0 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 12

Notes

Original Gravity 1.061 on Saturday March 21. Pitched Yeast at 8 AM on Sunday March 22. By 8 PM (3-22) had active fermentation Started fermentation at 68F Increased temp to 69F on Wed (3-25). Increased temp to 72F on Thur (3-26). Temp reading 69 F on Sunday (3-29). Gravity 1.013 on Sunday (3-29). Gravity 1.013 on Sunday (4-12) Kegged on Sunday (4-12)

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