Fredward Wit

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Witbier (16A)
Boil Size: 7.12 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: My Equipment (Propane burner, full boil)
Bitterness: 19.6 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Light Body, No Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.47 gal Yellow Full (Under 6 SRM) Water 1
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.33 g Calcium Chloride (Mash 60 min) Misc 3
0.81 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.50 Campden Tablet (Mash 0 min) Misc 5
5 lbs Super Pale Malt (Muntons) (1.7 SRM) Grain 6
3 lbs 6.40 oz Wheat, Flaked (1.6 SRM) Grain 7
1 lbs 9.60 oz Wheat Malt (Muntons) (2.2 SRM) Grain 8
0.50 oz Sterling [9.9%] - Boil 60 min Hops 9
1.00 oz Bitter Orange (Dehydrated) (Boil 5 min) Misc 10
1.00 g Chamomile (Boil 5 min) Misc 11
1.00 oz Coriander Seed (Boil 5 min) Misc 12
1.0 pkgs Belgian Wit (Mangrove Jack's #M21) Yeast 13
1.00 Vanilla Beans (Primary 10 days) Misc 14

Notes

First batch using new 8g kettle. Added additional water during mash to help keep temp. Also kept adjusting heat during mash. Did not have volume markers, I estimate it was 5g at start of the boil. The electric stove could only maintain a soft boil. I stirred to make sure break material didn't develop around the edges. Used 90 min boil to compensate and because Pilsner malt in the grist. Original recipe called for WLP400/3944. LHBS sold out of 3944, all WLP400 was expired. Bought a vial accidentally, no sign of fermentation in flask after 24 hours. First batch using O2 valve and stone. SG was on track, hydrometer 1.052, refractometer 1.049. Samples tasted more malty than anything.

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