Fumihiro's Winter Wit

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Witbier (24A)
Boil Size: 6.95 galStyle Guide: BJCP 2015
Color: 3.7 SRMEquipment: My Equipment #1
Bitterness: 17.7 IBUsBoil Time: 90 min
Est OG: 1.052 (12.8° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
0.50 Campden Tablets (Mash 90 min) Misc 2
0.50 Campden Tablets (Mash 90 min) Misc 3
6.70 oz Rice Hulls (0.0 SRM) Adjunct 4
4 lbs 6.20 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 5
4 lbs 2.14 oz Wheat Malt, Ger (2.0 SRM) Grain 6
15.87 oz Oats, Flaked (1.0 SRM) Grain 7
4.06 oz Munich Malt (9.0 SRM) Grain 8
0.21 oz Zeus [17.5%] - First Wort Hops 9
1.00 tsp Irish Moss (Boil 15 min) Misc 10
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 11
0.21 oz Zeus [17.5%] - Boil 5 min Hops 12
45.00 g Orange Peel, Bitter (Boil 5 min) Misc 13
12.00 g Coriander Seed (Boil 5 min) Misc 14
1.0 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 15

Notes

Treat both the mashing water and the sparging water with 1/12 tsp of Campden powder. Also add 1 tsp of gypsum to the mashing water. 2 step mashing with mash-out. Mash in at 50C and keep there for 20 min, then raise to 67C in 15 min and hold there for 60 min, then raise to 75.6C and keep there for 10 min. for mash-out. Fly sparge with 18.89 litterts at 75.6C. Crush coriander seeds coasely before adding to the boiling wort.

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