Wit is right
All Grain Recipe
Submitted By: greg5556 (Shared)
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Brewer: Greg | |
Batch Size: 11.00 gal | Style: Witbier (16A) |
Boil Size: 12.55 gal | Style Guide: BJCP 2008 |
Color: 3.4 SRM | Equipment: My Equipment |
Bitterness: 14.8 IBUs | Boil 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