Peach Cobbler Wit

All Grain Recipe

Submitted By: blackwedbrew (Shared)
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Brewer: Michael
Batch Size: 9.00 galStyle: Witbier (16A)
Boil Size: 10.36 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: Corey's BIAB
Bitterness: 22.2 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: BIAB, Light Body
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
6 lbs White Wheat Malt (2.4 SRM) Grain 2
2 lbs 4.00 oz Oats, Flaked (1.0 SRM) Grain 3
4.00 oz Acid Malt (3.0 SRM) Grain 4
8.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 5
0.50 oz Nelson Sauvin [12.0%] - Boil 60 min Hops 6
0.25 oz Nelson Sauvin [12.0%] - Boil 30 min Hops 7
0.50 oz Nelson Sauvin [12.0%] - Boil 5 min Hops 8
5.00 g Cinnamon Stick (Boil 5 min) Misc 9
0.80 cup Rum (Boil 0 min) Misc 10
36.00 g Lemon Zest (Boil 0 min) Misc 11
2.0 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 12
8 lbs Fruit - Peach (0.0 SRM) Adjunct 13
0.75 oz Nelson Sauvin [12.0%] - Dry Hop 7 days Hops 14
2.00 Vanilla Bean (Secondary 0 min) Misc 15

Notes

Brewed with 5 grams of cinnamon stick broken into large pieces Toasted 2lb 10oz of oats at 350 for about 40 minutes stirring ever 5-10 minutes until golden brown. Missed target mash temp by 9 degrees added ice over 5 minutes to get to 148 Zested 8 lemons and got 36 grams of zest Pre boil gravity = 7.4 brix/1.029 (before brown sugar) Post boil gravity = 10 brix/ 1.040 Separated batch into two fermenters 4 gallons each Soaked 1.5 vanilla beans in 1/3 Cup of rum starting brew day, added with peaches Dissolved 1tsp of vitamin C in 2 TBSP of water and puréed with 4 lbs of peaches. (x2)

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