32 - White snow on a red nose

All Grain Recipe

Submitted By: Skurkebryg (Shared)
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Brewer: Simon Lei Fredslund
Batch Size: 5.81 galStyle: Witbier (16A)
Boil Size: 7.31 galStyle Guide: BJCP 2008
Color: 7.9 SRMEquipment: Simons elgryde Wizardized
Bitterness: 78.3 IBUsBoil Time: 80 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 37.0

Ingredients
Amount Name Type #
5 lbs 6.21 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs 4.21 oz Wheat, Flaked (1.6 SRM) Grain 2
2 lbs 11.39 oz Vienna Malt (3.5 SRM) Grain 3
2 lbs 3.27 oz Carared (20.0 SRM) Grain 4
10.58 oz Extra Light Dry Extract [Boil] (3.0 SRM) Dry Extract 5
2.05 oz Hallertau Magnum [13.0%] - Boil 60 min Hops 6
0.35 oz Centennial [9.0%] - Boil 15 min Hops 7
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 8
5.00 g Coriander Seed (Boil 10 min) Misc 9
5.00 g Orange Peel, Bitter (Boil 10 min) Misc 10
0.35 oz Mosaic (HBC 369) [11.0%] - Boil 5 min Hops 11
1.0 pkgs Belgian Wit II (White Labs #WLP410) Yeast 12
1.41 oz Centennial [9.0%] - Dry Hop 5 days Hops 13
0.71 oz Nelson Sauvin [10.0%] - Dry Hop 5 days Hops 14
0.35 oz Mosaic (HBC 369) [11.0%] - Dry Hop 5 days Hops 15

Taste Notes

Med udgangspunkt i Red/White Christmas ændres der på maltene og tilsættes kun witgær. Desuden tilsat en ekstrakt, for at lave gærstarter og få OG op.

Notes

Brygning 21. oktober 2016: Fin bryggedag. Det hele går fint. Opskriften følges og urten køles ned udendørs mens gærstarteren er i gang natten over. Dagen efter tilsættes gæren og stilles til fermentering i stuen, da det er lidt varmere der end i resten af huset. Tørhumling 7. november 2016: Spanden åbnes og der smides 70 g tørhumle i. 40g Centennial, 20g Nelson Sauvin, 10g Mosaic.

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