Fumihiro's Afternoon Wit 
All Grain Recipe
Submitted By: kanekof (Shared)
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| Brewer: Fumihiro Kaneko | |
| Batch Size: 5.15 gal | Style: Witbier (24A) |
| Boil Size: 6.95 gal | Style Guide: BJCP 2015 |
| Color: 3.5 SRM | Equipment: My Equipment #1 |
| Bitterness: 15.0 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 4.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.07 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 4 lbs 0.90 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 3 lbs 12.67 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
3 |
| 1 lbs 0.01 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 4.23 oz |
Munich Malt (9.0 SRM) |
Grain |
5 |
| 0.35 oz |
Northern Brewer [8.0%] - Boil 60 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
7 |
| 0.35 oz |
Northern Brewer [8.0%] - Boil 15 min |
Hops |
8 |
| 28.00 g |
Orange Peel, Sweet (Boil 5 min) |
Misc |
9 |
| 10.00 g |
Coriander Seed (Boil 5 min) |
Misc |
10 |
| 1.0 pkgs |
SafBrew Specialty Ale (DCL/Fermentis #T-58) |
Yeast |
11 |
Notes
Treat both the mashing water and the sparging water by 1/13 tsp of campden powder. Add 1 tsp of gypsum to the mashing water.
2-step temperature mashing with masg-out. Protein rest at 50C for 20 min., sacchraification rest at 68C for 90 min. Crush the coriander seeds coasely by yourself. Sweet orange peel is used, which can be substituted with fresh zest of jucy orange. This Recipe Has Not Been Rated
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