Blood Orange Witbier 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: Witbier (24A) |
| Boil Size: 7.64 gal | Style Guide: BJCP 2015 |
| Color: 4.2 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 18.7 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.5° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.005 SG (1.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.61 gal |
Clay County Water z |
Water |
1 |
| 0.88 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 0.10 g |
Salt (Mash 60 min) |
Misc |
3 |
| 0.84 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 0.54 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 4 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
6 |
| 2 lbs 8.00 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
7 |
| 1 lbs 8.00 oz |
Wheat, Unmalted (Rahr) (1.6 SRM) |
Grain |
8 |
| 2.16 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
9 |
| 0.25 g |
Salt (Sparge 60 min) |
Misc |
10 |
| 2.06 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
11 |
| 1.32 g |
Calcium Chloride (Sparge 60 min) |
Misc |
12 |
| 1 lbs |
Candi Syrup, Blood Orange [Boil] (12.0 SRM) |
Extract |
13 |
| 0.30 oz |
Hallertau Blanc 2017 [10.5%] - Boil 60 min |
Hops |
14 |
| 1.00 oz |
Hallertau Blanc 2017 [10.5%] - Boil 5 min |
Hops |
15 |
| 1.0 pkgs |
Jovaru™ Lithuanian Farmhouse (Omega #OLY-033) |
Yeast |
16 |
Taste Notes
6/14/2019 - Cloudy straw color, light pear and some phenols aroma, some hop bitterness on finish, nice light body.Notes
About Omega yeast https://omegayeast.com/yeast/lithuanian-ales/jovaru-lithuanian-farmhouse
Recipe Credit: https://omegayeast.com/jovaru-recipe with slight modifications.This Recipe Has Not Been Rated
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