Blood Orange Belgian Wit BOB 
All Grain Recipe
Submitted By: jbirkku (Shared)
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| Batch Size: 21.50 gal | Style: Witbier (24A) |
| Boil Size: 24.50 gal | Style Guide: BJCP |
| Color: 3.8 SRM | Equipment: Nick System - 20 |
| Bitterness: 34.7 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.1° P) | Mash Profile: Mash Steps |
| Est FG: 1.013 SG (3.3° P) | Fermentation: My Aging Profile |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Flaked Barley (2.2 SRM) |
Adjunct |
1 |
| 19 lbs |
Wheat (1.8 SRM) |
Grain |
2 |
| 16 lbs |
Pale 2-Row (1.8 SRM) |
Grain |
3 |
| 5 lbs |
Vienna (4.0 SRM) |
Grain |
4 |
| 4.00 oz |
Cascade [7.0%] - Boil 60 min |
Hops |
5 |
| 4.00 oz |
Cascade [7.0%] - Boil 10 min |
Hops |
6 |
| 1.0 pkgs |
Belgian Wit Ale Yeast WLP400 (White Labs #WLP400) |
Yeast |
7 |
Notes
10 Blood oranges (or whatever you have)
Mash in 1.25 qts per pound of grain. 60 minutes at 151DG. Recirculate until wort runs clear. fly sparge for 30 minutes. boil 60 minutes adding hops at intervals as noted.
prepare blood oranges by slicing and scooping out the insides. Use a potato peeler to remove as much skin as possible. boil 1 qt water. cool to 180dg, add oranges, peel, and juice. prepare a hop bag. add orange pieces, and peel. Pour all this into the fermenter. Ferment for 14 days. the WPL-400 will produce a very active fermentation
cold crash for 2 days, keg, and carbonate to 3.5-4 volumes.
I just put this in the kegerator. Drinking it at day 22. i filtered this, most witts are unfiltered.
Smells slightly sour, but taste is not sour. very slight bittering, tapers to smoothness that slides right down the throat. nice mouth feel, nice creamy head
this is a wonderful beer. it will be a staple.This Recipe Has Not Been Rated
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