Trombone1A

Partial Mash Recipe

Submitted By: splitmelt (Shared)
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Brewer: Charlie Freestone
Batch Size: 5.50 galStyle: Witbier (16A)
Boil Size: 3.50 galStyle Guide: BJCP 2008
Color: 3.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 15.4 IBUsBoil Time: 60 min
Est OG: 1.048 (11.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Boston, MA Water 1
1 lbs 12.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2
1 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
8.00 oz Oats, Flaked (1.0 SRM) Grain 4
0.75 oz Hallertauer Hersbrucker [3.0%] - Boil 60 min Hops 5
2 lbs Extra Light Dry Extract [Boil for 15 min] (2.0 SRM) Dry Extract 6
1 lbs 8.00 oz Extra Light Dry Extract [Boil for 15 min] (4.0 SRM) Dry Extract 7
0.74 oz Styrian Goldings [3.8%] - Boil 15 min Hops 8
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 5 min Hops 9
2.00 g Seeds of Paradise (Boil 5 min) Misc 10
1.58 oz Orange Peel, Fresh (Boil 5 min) Misc 11
0.42 oz Coriander Seed (Boil 5 min) Misc 12
0.30 oz Orange Peel, Bitter (Boil 5 min) Misc 13
1 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 14
8.80 oz Orange Blossom Honey (1.0 SRM) Sugar 15

Taste Notes

7.19.12 Primed with 5 oz (by weight) orange blossom honey, added 1.6 oz. navel orange peel and 2 g of cracked black peppers to priming solution for 2 minutes, then 2 more minutes after flameout.