BB Wit

All Grain Recipe

Submitted By: flatface (Shared)
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Brewer: BaderomsBryggeriet
Batch Size: 6.60 galStyle: Witbier (16A)
Boil Size: 8.56 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: Grainfather
Bitterness: 20.4 IBUsBoil Time: 90 min
Est OG: 1.053 (13.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.90 gal Porsgrunn, Norway Water 1
3.00 g Calcium Chloride (Mash 60 min) Misc 2
3.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.76 oz Rice Hulls (0.0 SRM) Adjunct 5
5 lbs 15.24 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 6
4 lbs 3.02 oz Wheat, Flaked (1.6 SRM) Grain 7
3 lbs 15.49 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 8
12.35 oz Oats, Flaked (1.0 SRM) Grain 9
3.53 oz Wheat, Torrified (1.7 SRM) Grain 10
0.35 oz Citra [12.8%] - Boil 60 min Hops 11
0.38 oz Citra [12.8%] - Boil 20 min Hops 12
55.00 g Orange Peel, Bitter (Boil 5 min) Misc 13
40.00 g Coriander Seed (Boil 5 min) Misc 14
1.50 g Chamomille (Boil 5 min) Misc 15
1.5 pkgs Belgian Wit (Mangrove Jack's #M21) Yeast 16

Taste Notes

v1.1: Veldig fin :-)

Notes

v1.1: Justerte litt på mengder og utbytte basert på erfaring i første brygg v1.2: Justert for Grainfather, added water Chemistry v1.3: Erstattet Zest og Saft med tørket apelsinskall (Bitter), Erstattet WLP400 med MJ M-21 pga tilgjengelighet, increased coriander seed to 25g, øket til 50g appelsinskall(Fra 40) v1.4: Increased MASH time on primary saccarification step due to slow mashing process. Scaled for new volume 23L ->25L v1.5: Reduced mash temp from 65->63 DegC to make it a tad dryer Tok innholdet av to teposer med kamille-te hver pose inneholdt 0.7g

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