Beej's Razor Wit 2

All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Beej
Batch Size: 11.89 galStyle: Witbier (16A)
Boil Size: 14.57 galStyle Guide: BJCP 2008
Color: 4.1 SRMEquipment: Warrior Pilot Brew System
Bitterness: 19.3 IBUsBoil Time: 90 min
Est OG: 1.049 (12.2° P)Mash Profile: Warrior Beta Gluacan Mash
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 4.8%Taste Rating: 47.0

Amount Name Type #
11.89 gal Cary, NC Water 1
11 lbs 9.19 oz Pale Malt (2 Row) Bel (3.2 SRM) Grain 2
11 lbs 9.19 oz Wheat, Flaked (1.6 SRM) Grain 3
3.95 oz Saaz [4.0%] - Boil 30 min Hops 4
20.00 g Horopito (Boil 5 min) Misc 5
74.00 g Grapefruit Zest (Boil 0 min) Misc 6
29.00 g Lime Zest (Boil 0 min) Misc 7
1 pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast 8
1 pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast 9

Taste Notes


Could not get the same yeast I used last time. Found this at AB and even then, slightly old packages so I hope the starter was enough. YEAST STRAIN: 3463 | Forbidden Fruit™ A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Did back off a bit on the horopito this time as the last 22l batch used 13g of horopito. This was a 45l batch & Iused 20g which is 30% less, with the aim being to make it just a little more subtle. However, I did use a lot more grapefruit zest. The previous batch had c.15g for 22l but this one has 74g for 45l which is actually over twice as much. I did keep the same ratio of lime zest though. Some combination of the horopito & grapefruit/lime zest made this an awesome beer last time; I hope I've made it even better this time... Fermentation: wort was 17C after cooling. No filtering from boil kettle to fermenter. Allowed to free rise, which it did quickly because fermentation was intense! THE most bubbling - just a continuous release at one time - but pretty short lived. Temp contol to reign it in still allowed it to peak at almost 23C for a really brief period overnight before bringing it back to a very stable 21C. Two weeks total in fermenter. Last week slowly brought down from 21 to15 a degree or two at a time. Measured FG was only 1.011 this time - last one came to1.007!? But oddly enough, this one was still burping a bit and was probably not finished fermenting! Even though the temp was down to 15C?! Yield: 30 x 22oz = 19.52 l 6 x 12 oz = 2.1 l 1 x 2l =2 l 1 x 500ml = 0.5 l 1 x keg @ 18.25 l Total: 43.25 litres