White Room

All Grain Recipe

Submitted By: LastDayBrewing (Shared)
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Brewer: Justin
Batch Size: 5.75 galStyle: Witbier (24A)
Boil Size: 7.05 galStyle Guide: BJCP 2015
Color: 5.0 SRMEquipment: Reaper Stand v.2
Bitterness: 18.4 IBUsBoil Time: 75 min
Est OG: 1.048 (12.0° P)Mash Profile: BIAB, Medium Body
Est FG: 1.004 SG (1.1° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.17 gal Distilled Water Water 1
2.00 g Baking Soda (Mash 60 min) Misc 2
2.00 g Calcium Chloride (Mash 60 min) Misc 3
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
5 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 5
4 lbs 11.20 oz Pilsner Malt (Avangard) (1.7 SRM) Grain 6
1 lbs 1.60 oz Oats, Golden Naked®™ (Simpsons) (9.1 SRM) Grain 7
6.40 oz Acidulated (Weyermann) (1.8 SRM) Grain 8
8.00 oz Turbinado [Boil] (10.0 SRM) Sugar 9
0.30 oz Ella (aka Stella) [16.9%] - Boil 60 min Hops 10
1.80 oz Grapefruit Peel (Boil 0 min) Misc 11
0.50 tsp Yeast Nutrient (Boil 0 min) Misc 12
0.48 oz Coriander Seed (Boil 0 min) Misc 13
1.0 pkgs Belgian Saison III Yeast (White Labs #WLP585) Yeast 14

Notes

- Added 1 ml of acid to water, 10 min into mash 4.88 ph. Added 2 grams of baking soda, checked at 30 min into mas and had 5.18 ph. - Very low on mash efficency, unknown why. Added .5 lbs of sugar to recipe, boiled harder.

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