Belgian Witwash v2.0

All Grain Recipe

Submitted By: aledawg (Shared)
Members can download and share recipes

Brewer: Affenhaus Brauerei
Batch Size: 10.00 galStyle: Witbier ( 1A)
Boil Size: 12.04 galStyle Guide: BJCP 1999
Color: 4.5 SRMEquipment: Affenhaus 15g Keggle + 60qt Cooler (10gal batch)
Bitterness: 20.2 IBUsBoil Time: 60 min
Est OG: 1.055 (13.7° P)Mash Profile: Affenhaus - Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 0.0

Ingredients
Amount Name Type #
13 lbs 8.00 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
3 lbs Wheat, Flaked (2.0 SRM) Grain 2
2 lbs 8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 3
2 lbs Acidulated (Weyermann) (1.8 SRM) Grain 4
8.00 oz Cane (Beet) Sugar (0.0 SRM) Sugar 5
2.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 6
1.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 7
2.00 oz Orange Peel, Bitter (Boil 5 min) Misc 8
1.50 oz Lemon Peel, fresh grated (Boil 5 min) Misc 9
1.00 oz Coriander Seed (Boil 5 min) Misc 10
0.25 oz Seeds of Paradise (Boil 5 min) Misc 11
2 pkgs Belgian Wheat Yeast (Wyeast Labs #3942) Yeast 12
1.00 oz Goldings, East Kent [5.0%] - Dry Hop 6 days Hops 13

Notes

5/15: Brewday went perfectly, every single number was hit spot on. Took care to preheat the MLT properly - even drained a little water to ensure that the manifold was filled. Did not trust the temp reading from digital, and used probe into middle of grainbed. 5/16: Full krausen and lots of activity at 71F internal temp 5/17: Kranking up the temp a little 5/21: SG @ 13, the beer is for all intents done, but it'll have to sit until Wednesday next week (5 days) 5/27: SG @ 12, racked to keg. niice and light, citrusy and tart 7/20: Delicious - a very successful beer, and now it's almost gone