Cream of Wit
All Grain Recipe
Submitted By: hophead (Shared)
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Brewer: Arnett & Westcott | |
Batch Size: 12.00 gal | Style: Witbier (16A) |
Boil Size: 15.04 gal | Style Guide: BJCP 2008 |
Color: 3.9 SRM | Equipment: Obadiah Brewing Co. |
Bitterness: 12.3 IBUs | Boil Time: 90 min |
Est OG: 1.053 (13.1° P) | Mash Profile: Temperature Mash, 2 Step, Full Body |
Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
2.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
12 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
10 lbs |
Wheat, Soft Red, Flaked (2.0 SRM) |
Grain |
3 |
3 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
8.00 oz |
Munich Malt, Bonlander (10.0 SRM) |
Grain |
5 |
1.00 lbs |
Rice Hulls (Boil 90 min) |
Misc |
6 |
3.00 oz |
Hallertau [2.7%] - Boil 60 min |
Hops |
7 |
2.00 |
Servomyces Yeast Nutrient (Boil 10 min) |
Misc |
8 |
3.25 oz |
Orange Zest, Fresh (Boil 5 min) |
Misc |
9 |
1.00 oz |
Chamomile Flowers (Boil 5 min) |
Misc |
10 |
1.00 oz |
Coriander Seed (Boil 5 min) |
Misc |
11 |
2.0 pkgs |
Belgian Witbier (Wyeast Labs #3944) |
Yeast |
12 |
Notes
Original Gravity 1.061 on Saturday March 21.
Pitched Yeast at 8 AM on Sunday March 22.
By 8 PM (3-22) had active fermentation
Started fermentation at 68F
Increased temp to 69F on Wed (3-25).
Increased temp to 72F on Thur (3-26).
Temp reading 69 F on Sunday (3-29).
Gravity 1.013 on Sunday (3-29).
Gravity 1.013 on Sunday (4-12)
Kegged on Sunday (4-12)
This Recipe Has Not Been Rated