Jon And Dan's Wit

All Grain Recipe

Submitted By: ProperTing (Shared)
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Brewer: Jonathan LeDrew
Batch Size: 11.89 galStyle: Witbier (16A)
Boil Size: 14.89 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: Braumeister 50L
Bitterness: 14.1 IBUsBoil Time: 90 min
Est OG: 1.048 (12.0° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 0.0

Ingredients
Amount Name Type #
13.30 gal East St. John's (June 2014) Water 1
1.00 Campden Tablets (Mash 90 min) Misc 2
5.00 ml Lactic Acid (Mash 90 min) Misc 3
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4
1 lbs Oats, Flaked (1.0 SRM) Grain 5
8.00 oz Rice Hulls (0.0 SRM) Adjunct 6
8 lbs Wheat, Flaked (1.6 SRM) Grain 7
1 lbs Munich Malt (9.0 SRM) Grain 8
2.12 oz Tettnang [4.0%] - Boil 60 min Hops 9
3.00 oz Orange Peel, Bitter (Boil 0 min) Misc 10
1.00 oz Coriander Seed (Boil 0 min) Misc 11
0.25 oz Chamomile (Boil 0 min) Misc 12
2.0 pkgs Belle Saison (Danstar #Belgian Styles) Yeast 13

Notes

Mash pH: 5.5 Pre-sparge gravity: 1046 (1040) Pre-sparge volume: 47L Grain efficiency: 84% Final sparge runnings pH: 5.7 Pre-boil gravity: 1046 (1040) Pre-boil volume: 55L Top up volume: 10L Post-boil volume: 55L Post-boil gravity: 1041 Equipment loss: 3.5L Fermentor volume: 51.5L Pitch temp: 18c Day 2 temp: 17.5c Day 3 temp: 19c (belt added) Day 4 temp: 23c Day 5 temp: 23c Bottling volume:

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