Don't Call Me Wit - Imperial Wit
All Grain Recipe
Submitted By: bombersandtalls (Shared)
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Batch Size: 6.00 gal | Style: Witbier (16A) |
Boil Size: 8.41 gal | Style Guide: BJCP 2008 |
Color: 4.8 SRM | Equipment: Blichmann 20 Gal - All Grain E-HERMS |
Bitterness: 17.7 IBUs | Boil Time: 90 min |
Est OG: 1.084 (20.1° P) | Mash Profile: Double Infusion, Medium Body |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Single Stage |
ABV: 9.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
10.00 gal |
Distilled Water |
Water |
1 |
5.00 gal |
Las Vegas, NV 2012 |
Water |
2 |
7 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
3 |
6 lbs 5.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
4 |
1 lbs 3.00 oz |
Pale Malt (2 Row) US (1.7 SRM) |
Grain |
5 |
1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
8.00 oz |
Munich Malt (9.0 SRM) |
Grain |
7 |
6.00 oz |
Carafoam (2.0 SRM) |
Grain |
8 |
4.00 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
9 |
2 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
10 |
2.00 oz |
Hallertauer [3.9%] - Boil 60 min |
Hops |
11 |
1.00 oz |
Orange Peel, Bitter (Boil 5 min) |
Misc |
12 |
0.40 oz |
Coriander Seed (Boil 5 min) |
Misc |
13 |
1.0 pkgs |
Belgian Wit Ale (White Labs #WLP400) |
Yeast |
14 |
5.00 g |
Yeast Nutrient (Primary 3 days) |
Misc |
15 |
Taste Notes
Orange peel is mostly scrubbed out in fermentation, may consider raising addition or adding post fermentation.Notes
Yeast pitch from a well oxygenated, nutrient fed Belgian Wit. Starter Wit fermented at 67 and repitched within 2 days of FG. Restart yeast on stirplate in 2.5L of the new wort, topped off to 4L with boiled, cooled RO. Pitch within 18-24hr of brew. Actual ABV is probably around 8.5% due to the added 1.5L from starter.
After fermentation is complete, keg and bring down slowly to serving temp. This Recipe Has Not Been Rated