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: 12.62 gal | Style Guide: BJCP 2015 |
Color: 4.0 SRM | Equipment: My Equipment |
Bitterness: 18.4 IBUs | Boil Time: 60 min |
Est OG: 1.052 (12.9° P) | Mash Profile: Witbier |
Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
16.00 gal |
Trappist Single |
Water |
1 |
10.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
4.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
3.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
4 |
2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
6 |
10 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
7 |
7 lbs 4.00 oz |
White Wheat, Unmalted (Briess) (2.0 SRM) |
Grain |
8 |
2 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
9 |
12.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
10 |
2.12 oz |
Saaz (HopsDirect) [2.2%] - Boil 60 min |
Hops |
11 |
0.71 oz |
Santiam [8.4%] - 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 |
Belgian Witbier (Wyeast Labs #3944) |
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