Exit 182A Wit Beer, Batch 33

All Grain Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.50 galStyle: Witbier (16A)
Boil Size: 7.03 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L)
Bitterness: 21.0 IBUsBoil 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

Amount Name Type #
5 lbs 7.20 oz Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM) Grain 1
3 lbs 4.00 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 2
8.00 oz Oats, Flaked (1.0 SRM) Grain 3
4.00 oz Carapils (Briess) (1.5 SRM) Grain 4
0.50 oz Tettnang [4.5%] - Boil 60 min Hops 5
0.50 oz Tettnang [4.5%] - Boil 30 min Hops 6
1.00 oz Saaz [3.8%] - Boil 15 min Hops 7
0.25 Whirlfloc Tablet (Boil 15 min) Misc 8
5.00 g Cardamon seed (Boil 15 min) Misc 9
0.50 oz Orange Peel, Bitter (Boil 15 min) Misc 10
0.25 oz Coriander Seed (Boil 15 min) Misc 11
1 pkgs SafBrew Specialty Ale (DCL/Fermentis #T-58) Yeast 12


Recipe, 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 1.044@70.4°F or 1.045. 2015-12-17: Racked to secondary. SG: 1015@68.8°F or 1.016. Taste: Maybe corriander. Maybe pepper. Subtle. Witbier. It will be ok. Racked using Glass carboy. 2015-12-22: SG: 1.013@67.6 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.
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