Exit 182A Wit Beer, Batch 33
All Grain Recipe
Submitted By: brett (Shared)
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|Brewer: Brett Binns|| |
|Batch Size: 5.50 gal||Style: Witbier (16A)|
|Boil Size: 7.03 gal||Style Guide: BJCP 2008|
|Color: 3.4 SRM||Equipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L)|
|Bitterness: 21.0 IBUs||Boil Time: 60 min|
|Est OG: 1.049 (12.2° P)||Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb|
|Est FG: 1.014 SG (3.5° P)||Fermentation: Brett's Belgian|
|ABV: 4.7%||Taste Rating: 30.0|
|5 lbs 7.20 oz
||Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM)
|3 lbs 4.00 oz
||Wheat Malt (Gambrinus) (2.3 SRM)
||Oats, Flaked (1.0 SRM)
||Carapils (Briess) (1.5 SRM)
||Tettnang [4.5%] - Boil 60 min
||Tettnang [4.5%] - Boil 30 min
||Saaz [3.8%] - Boil 15 min
||Whirlfloc Tablet (Boil 15 min)
||Cardamon seed (Boil 15 min)
||Orange Peel, Bitter (Boil 15 min)
||Coriander Seed (Boil 15 min)
||SafBrew Specialty Ale (DCL/Fermentis #T-58)
NotesRecipe, Exit 183 Wit, from Central Street Farmhouse. Recipe called for 5# of 2-row malt but the grain bill didn't match the weight of the grain. I arbitrarily added the weight in the 2-row malt though they could have been generous with any of the grains. I added 1/2# oats for greater mouthfeel and head, and added corriander to better match Alagash White profile. The fermentation profile is basically taken from"Brewing Classic Styles" but since the Wheat is malted, I am maching in at 140°F.
2015-12-12: Brew day with Chuck Kurtz. All went well. OG was email@example.com°F or 1.045.
2015-12-17: Racked to secondary. SG: firstname.lastname@example.org°F or 1.016. Taste: Maybe corriander. Maybe pepper. Subtle. Witbier. It will be ok. Racked using Glass carboy.
2015-12-22: SG: email@example.com or 1.014. We exceeded BeerSmith estimated FG but not CSF's estimate. Taste: Celina likes it! Spices there but not overpowering. Interesting that pepper is what I sense predominately, with the other spices flavors being less distinct. I think I could have reduced the IBUs even more, but it isn't at all unreasonable and carbanation might change ho the bitterness is persieved. Nice malt flavor.
Kegged in Keg #1. Blew off air via relief valve and pressurized to 30 PSI plus some good shaking.
2-15-12-28: Officially tapped today but it needs more carbonation. Also note that I am calling this "Exit 182A Witbier" after the exit we get off 95 to go home and as it is a devivative of the original recipe.