TFWit Belgian Witbier V4 (DECK) 
All Grain Recipe
Submitted By: Stand (Shared)
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Brewer: Tony Calandro | |
Batch Size: 11.00 gal | Style: Witbier (24A) |
Boil Size: 12.60 gal | Style Guide: BJCP 2015 |
Color: 3.6 SRM | Equipment: My Equipment |
Bitterness: 18.9 IBUs | Boil Time: 60 min |
Est OG: 1.049 (12.2° P) | Mash Profile: Witbier |
Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
16.00 gal |
Trappist Single |
Water |
1 |
8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
10 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
3 |
3 lbs |
White Wheat, Unmalted (Briess) (2.0 SRM) |
Grain |
4 |
12.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
4 lbs |
PlatinumSwaen©Wheat Flakes (0.0 SRM) |
Grain |
6 |
8.00 oz |
Viking Cookie Malt (30.5 SRM) |
Grain |
7 |
10.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
8 |
4.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
9 |
3.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
10 |
2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
11 |
2.47 oz |
Hallertauer Hersbrucker [4.3%] - Boil 60 min |
Hops |
12 |
45.00 g |
Coriander Seed (Boil 5 min) |
Misc |
13 |
40.00 g |
Orange Peel, Bitter (Boil 5 min) |
Misc |
14 |
1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
15 |
Taste Notes
Mouthfeel is fixed, leave it
Needs slightly more malt punch
Fermentation Character was a little weak, bump tempNotes
Water Profile after adjustments:
Ca - 66
Mg - 10.5
Na - 13
SO4 - 62
CL - 95
HCO3 - 27
Recipe changes for V5:
Vienna
1.5# -> 2#
Fermentation:
24h 63 -> 65 degrees
3d 68 - 69
4d 76This Recipe Has Not Been Rated