Waka Waka Wit/Wild Wild Wit 2014

All Grain Recipe

Submitted By: danedelman (Shared)
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Brewer: Dan Edelman
Batch Size: 10.00 gal	Style: Witbier (16A)
Boil Size: 13.19 gal	Style Guide: BJCP 2008
Color: 3.5 SRM	Equipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 60.4 IBUs	Boil Time: 90 min
Est OG: 1.051 (12.7° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1
5 lbs	White Wheat Malt (2.4 SRM)	Grain	2
2 lbs	Oats, Flaked (1.0 SRM)	Grain	3
8.00 oz	Acid Malt (3.0 SRM)	Grain	4
1.00 oz	Citra [12.0%] - Boil 60 min	Hops	5
2.00 oz	Cascade [5.5%] - Boil 60 min	Hops	6
2.00 oz	Cascade [5.5%] - Boil 5 min	Hops	7
2.00 oz	Citra [12.0%] - Boil 5 min	Hops	8
0.25 oz	Coriander Seed (Boil 5 min)	Misc	9
5.00 oz	Grapefruit Peel (Boil 5 min)	Misc	10
1.00 oz	Citra [12.0%] - Steep 10 min	Hops	11
2.00 oz	Cascade [5.5%] - Steep 10 min	Hops	12
1.0 pkgs	Belgian Witbier (Wyeast Labs #3944)	Yeast	13
1.0 pkgs	Forbidden Fruit (Wyeast Labs #3463)	Yeast	14
2.00 oz	Citra [12.0%] - Dry Hop 0 days	Hops	15

Notes

4/19/13-brewed and made some changes. Added 2 oz cascade at 30 and 2 oz of cascade after cooling to 90. Never got OG for this one but seemed good. Used dregs from bottle of St. Bernardus Wit. Forgot to add corriander. oops! ----------------------------------------------------------------------------------------------- 3/28/14- first time using pump, chiller blocker. mashed at 147. Tossed half a ruby red grapefruit in the mash. Cut up one small package of kumquats in half and half a mineola orange to add at 5 min left of boil. pitch half with brett trois mixture(1098, northeast ale yeast, kane head high and White labs brett brux trois), other half just a smack pack of belgian wit. 4/7- hit with brewers belt. 4/11-kegged. FG at 1010

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