Ed's Wit

All Grain Recipe

Submitted By: got2keg (Shared)
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Brewer: Ed Hattaway
Batch Size: 10.50 galStyle: Witbier (16A)
Boil Size: 12.75 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: Ed Hattaway's recirculating 10 gallon
Bitterness: 14.0 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Single Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 6.62 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
7 lbs 7.66 oz White Wheat Malt (2.4 SRM) Grain 2
1 lbs 13.67 oz Oats, Flaked (1.0 SRM) Grain 3
14.96 oz Wheat, Flaked (1.6 SRM) Grain 4
4.64 oz Acid Malt (3.0 SRM) Grain 5
2.25 oz Saaz [3.5%] - Boil 60 min Hops 6
0.50 tsp Irish Moss (Boil 10 min) Misc 7
2.00 g Grains of Paradise (Boil 5 min) Misc 8
1.00 oz Orange Peel, Bitter (Boil 5 min) Misc 9
0.88 oz Coriander Seed (Boil 5 min) Misc 10
0.44 oz Chamomile (Boil 5 min) Misc 11
2.0 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 12

Taste Notes

Sweet malty. Could use an increase in bitterness. 6/16/17. Poor head retention

Notes

7/31/17 adjusted OG down to 1.044 from 1.047 on recipe (OG last batch 1.055!) adjusted BH efficiency to 68% from 65% IBUs up to 14 from 11.6 to balance out maltiness On 4/18/17 changed recipe from 9lbs 14.7 oz flaked wheat to 1 lb flaked wheat and 8 lbs US white wheat. Also changed 2 row pils malt from 9 lbs. 14.7 oz to 9 lbs. Had only one yeast packet so took wort chilled to 70F and added yeast to propagate for 2 hrs prior to pitch

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