43 - Rooibos Wit v3 
All Grain Recipe
Submitted By: Stevonovich (Shared)
Members can download and share recipes
| Brewer: Steve | |
| Batch Size: 5.40 gal | Style: Witbier (16A) |
| Boil Size: 7.24 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: Keggle/Cooler |
| Bitterness: 14.3 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 5.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 5 lbs 5.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
2 |
| 1 lbs 1.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 7.05 oz |
Sugar contribution from marmalade (0.0 SRM) |
Sugar |
4 |
| 0.60 oz |
Saaz [6.2%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Hallertauer [2.7%] - Boil 15 min |
Hops |
6 |
| 0.25 oz |
saaz [6.2%] - Boil 0 min |
Hops |
7 |
| 250.00 ml |
Seville Orange Marmalade (Boil 0 min) |
Misc |
8 |
| 2.00 items |
Pink grapefruit zest (Boil 0 min) |
Misc |
9 |
| 1.00 oz |
Coriander Seed (Boil 0 min) |
Misc |
10 |
| 1.0 pkgs |
Belgian Wit II (White Labs #WLP410) |
Yeast |
11 |
Taste Notes
Pre-boil gravity very low at 1.034, vol 7.4gal
Notes
Gentle simmer of a boil for this witbier. (as suggested by Pierre Celis)
Marmalade dissolved in hot wort, then added back to kettle.
After boil ends, wort chiller cooled beer to ~160F. Then 11L of wort was transfered to carboy to be soured. 18 bags of Just Us pure rooibos tea bags (30-35g?) were added to the remaining wort. The tea bags were left to steep for about 15 minutes. Wort chilling continued after steeping time.
souring batch: 2 handfuls of pilsner malt in wort at ~115F. Left in water bath on top of wood stove. Temperature should hold around 95F with wood fire.
design inspiration: http://www.homebrewtalk.com/f71/el-segundo-grado-witbier-87679/This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor