Exit 182A Wit Beer, Batch 33 
All Grain Recipe
Submitted By: brett (Shared)
Members can download and share recipes
| Brewer: Brett Binns | |
| Batch Size: 5.50 gal | Style: Witbier (16A) |
| Boil Size: 7.03 gal | Style Guide: BJCP 2008 |
| Color: 3.4 SRM | Equipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L) |
| Bitterness: 21.0 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Brett's Belgian |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 7.20 oz |
Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM) |
Grain |
1 |
| 3 lbs 4.00 oz |
Wheat Malt (Gambrinus) (2.3 SRM) |
Grain |
2 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 4.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
4 |
| 0.50 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Tettnang [4.5%] - Boil 30 min |
Hops |
6 |
| 1.00 oz |
Saaz [3.8%] - Boil 15 min |
Hops |
7 |
| 0.25 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 5.00 g |
Cardamon seed (Boil 15 min) |
Misc |
9 |
| 0.50 oz |
Orange Peel, Bitter (Boil 15 min) |
Misc |
10 |
| 0.25 oz |
Coriander Seed (Boil 15 min) |
Misc |
11 |
| 1.0 pkgs |
SafBrew Specialty Ale (DCL/Fermentis #T-58) |
Yeast |
12 |
Notes
Recipe, Exit 183 Wit, from Central Street Farmhouse. Recipe called for 5# of 2-row malt but the grain bill didn't match the weight of the grain. I arbitrarily added the weight in the 2-row malt though they could have been generous with any of the grains. I added 1/2# oats for greater mouthfeel and head, and added corriander to better match Alagash White profile. The fermentation profile is basically taken from"Brewing Classic Styles" but since the Wheat is malted, I am maching in at 140°F.
2015-12-12: Brew day with Chuck Kurtz. All went well. OG was 1.044@70.4°F or 1.045.
2015-12-17: Racked to secondary. SG: 1015@68.8°F or 1.016. Taste: Maybe corriander. Maybe pepper. Subtle. Witbier. It will be ok. Racked using Glass carboy.
2015-12-22: SG: 1.013@67.6 or 1.014. We exceeded BeerSmith estimated FG but not CSF's estimate. Taste: Celina likes it! Spices there but not overpowering. Interesting that pepper is what I sense predominately, with the other spices flavors being less distinct. I think I could have reduced the IBUs even more, but it isn't at all unreasonable and carbanation might change ho the bitterness is persieved. Nice malt flavor.
Kegged in Keg #1. Blew off air via relief valve and pressurized to 30 PSI plus some good shaking.
2-15-12-28: Officially tapped today but it needs more carbonation. Also note that I am calling this "Exit 182A Witbier" after the exit we get off 95 to go home and as it is a devivative of the original recipe.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor