Witless 
All Grain Recipe
Submitted By: fredhead (Shared)
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| Batch Size: 12.00 gal | Style: Witbier (24A) |
| Boil Size: 13.50 gal | Style Guide: BJCP 2015 |
| Color: 2.8 SRM | Equipment: My Equipment |
| Bitterness: 11.3 IBUs | Boil Time: 90 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 12.64 oz |
Pilsner (2 Row) UK (1.0 SRM) |
Grain |
1 |
| 7 lbs 12.64 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
2 |
| 1 lbs 13.33 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 14.66 oz |
Munich II (Weyermann) (8.5 SRM) |
Grain |
4 |
| 1.03 oz |
Magnum [12.9%] - Boil 15 min |
Hops |
5 |
Notes
Brewday June 16, 2016 Water Profie Yellow Full 70Cl, 55So. entered pH as 5.04 because the program has been overshooting. STRIKE 1.46gr CaSo, 1.28gr CaCl, 6.5ml Phos. SPARGE 2.55gr CaSo, 2.23gr CaCl, 4.61ml Phos.(I thought that maltiness is a Wit mught be more critical than i thought) Doughed in 166.1 (.4), lost about half liter to open mlt valve. hit 152 (+2) left it. closed the lid at 7:22. The 19 min pH was 5.89 (.85 higher than predicted!!!!) added 6ml of phosphoric acid ad 30 min. Hit 5.22. mash extended to 75 min. Boil begins 9:25am. Preboil pH 5.66, a bit high. Added 4ml of Phos. brought down to 5.35 at 9:50 I am trying to reduce malliards. Used hop spider. Boil got extended. 10:45 began recirculating wort to sanitize. Added hops at 10:56. Was only able to cool to 83.6f no matter what, i think on account of warm tap water. pump pretty well except last couple of liters. Left to chill before pitching. OG 1.045 I should add the orange and coriander later. :)
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