Fumihiro's Golden Week Wit

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Witbier (24A)
Boil Size: 6.95 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: My Equipment #1
Bitterness: 14.9 IBUsBoil Time: 90 min
Est OG: 1.051 (12.6° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90 min) Misc 1
0.50 items Campden Tablets (Mash 90 min) Misc 2
0.50 items Campden Tablets (Mash 90 min) Misc 3
15.87 oz Oats, Flaked (1.0 SRM) Adjunct 4
8.47 oz Rice Hulls (0.0 SRM) Adjunct 5
4 lbs 4.78 oz Wheat Malt, Ger (2.0 SRM) Grain 6
4 lbs 3.37 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 7
1.41 oz Munich Malt (9.0 SRM) Grain 8
0.53 oz Liberty [4.3%] - First Wort Hops 9
1.00 tsp Irish Moss (Boil 15 min) Misc 10
0.35 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 11
0.35 oz Liberty [4.3%] - Boil 10 min Hops 12
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 13
11.00 g Coriander Seed (Boil 5 min) Misc 14
50.00 g Orange Peel, Bitter (Boil 1 min) Misc 15
2.0 pkgs Pasteur Champagne (Red Star #-) Yeast 16
1.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 17

Notes

Treat both the mashing water and the sparging water with 1/12 tsp of Campden powder. Also add 1 tsp of gypsum to the mashing water. 2 step mashing with mash-out. Mash in with 12.97 litters at 50C and keep there for 15 min, then raise to 68C in 15 min and hold there for 90 min, then raise to 75.6C and keep there for 10 min. for mash-out. Fly sparge with 18.94 litterts at 75.6C. Crush coriander seeds coasely before adding to the boiling wort. Brewed on 5/5/18. OG was 1.054.

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