Wit is right

All Grain Recipe

Submitted By: greg5556 (Shared)
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Brewer: Greg
Batch Size: 11.00 galStyle: Witbier (16A)
Boil Size: 12.55 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: My Equipment
Bitterness: 14.8 IBUsBoil Time: 90 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
16 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 2
2 lbs Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 3
6 lbs Raw white (3.0 SRM) Grain 4
12.00 oz Oats, Malted (1.0 SRM) Grain 5
1.00 oz Saaz [2.8%] - Boil 60 min Hops 6
0.40 oz Summit [14.2%] - Boil 60 min Hops 7
0.66 oz Coriander Seed (Boil 0 min) Misc 8
0.50 oz Orange Peel, Bitter (Boil 0 min) Misc 9
1.00 oz Saaz [4.0%] - Steep 10 min Hops 10
4.0 pkgs Belgian Wit II (White Labs #WLP410) Yeast 11

Taste Notes

Good balance of hop and malt tastes. Great head retention, subtle orange notes mostly corriander driven. Lacking yeast charcter only because it wasn't allagash yeast.

Notes

Ground raw wheat with coffee grinder with some 2 row in it to help starch conversion. Cereal mash 122 spot on for 16 mins then step up to 145 20 mins, then 20 min slow boil lots of stirring. Main mash strike with 131 hit 124 for 20 min for a protein rest. Then mix both mashes and bring up to 155 for 90 mins. Sparge with 168 90 min boil with hop additions as shown Pitched at 68 o2 for 80 sec OG 1.052 finished at 1.010 Ferment @68 for 24 hours then bump up 2 degrees every 8 hours until you get to 74 This is a long brew day with a lot going on it's a complicated process. If you can culture allagash yeast use that.

This Recipe Has Not Been Rated

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