Stincky Wit 12

All Grain Recipe

Submitted By: briganza (Shared)
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Brewer: Briganza
Batch Size: 5.02 galStyle: Witbier (16A)
Boil Size: 7.08 galStyle Guide: BJCP 2008
Color: 4.6 SRMEquipment: Inox 33L
Bitterness: 18.7 IBUsBoil Time: 90 min
Est OG: 1.051 (12.6° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs 1.38 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
3 lbs 1.38 oz Wheat, Flaked (1.6 SRM) Grain 2
1 lbs 15.75 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 3
15.87 oz Munich Malt (9.6 SRM) Grain 4
15.87 oz Oats, Flaked (1.0 SRM) Grain 5
0.35 oz Northern Brewer [9.7%] - Boil 60 min Hops 6
0.35 oz Hallertauer Mittelfrueh [5.4%] - Boil 20 min Hops 7
7.00 g Chamomille (Boil 5 min) Misc 8
0.53 oz Hallertauer Mittelfrueh [5.4%] - Boil 5 min Hops 9
45.00 g Orange Peel, Sweet (Boil 5 min) Misc 10
10.00 g Coriander powder (Boil 5 min) Misc 11
10.00 g Pink Pepper (Boil 0 min) Misc 12
2.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 13

Taste Notes

Troppa camomilla. Vellutata al palato

Notes

Mashati a parte i grani no maltati, i flaked. Mash adj con 2,85Kg di grani: 0,9 Kg Pale malt 1,4 Kg Flaked Wheat 0,45 Kg Flaked Oats in 8,5 L 50° x 15 min 65.5° x 15 min 100° x 15 min Mash con 1,85 Kg di grani: 1,4 Kg Pilsner 0,45 Kg Munich in 10 L 50° x 35 min 68° x 60 min , a saccarificazione Formula: (T1 x M1 + T2 x M2) / (M1+M2) = Teq Procedimento: Eseguito il MiniMash una volta bollito aggiunto al mash principale, ottenuti 52° 8' per alzare il MashAdj da 50° -> 65.5°

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