TFWit Belgian Witbier V4 (DECK)

All Grain Recipe

Submitted By: Stand (Shared)
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Brewer: Tony Calandro
Batch Size: 11.00 galStyle: Witbier (24A)
Boil Size: 12.62 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: My Equipment
Bitterness: 18.4 IBUsBoil 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 temp

Notes

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 76

This Recipe Has Not Been Rated

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