2023 Witbier, Batch 111

All Grain Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.50 galStyle: Witbier (16A)
Boil Size: 7.04 galStyle Guide: BJCP 2008
Color: 3.8 SRMEquipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L)
Bitterness: 16.7 IBUsBoil Time: 60 min
Est OG: 1.044 (11.0° P)Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb
Est FG: 1.005 SG (1.4° P)Fermentation: Brett's Belgian
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
5 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 2
3 lbs Wheat Malt (Avangard) (2.0 SRM) Grain 3
12.00 oz Oats, Flaked (1.0 SRM) Grain 4
4.00 oz Carapils (Briess) (1.5 SRM) Grain 5
0.50 oz Tettnang [3.9%] - Boil 60 min Hops 6
0.58 oz Tettnang [3.9%] - Boil 30 min Hops 7
1.00 items Sanitize Pump (Boil 20 min) Misc 8
0.25 items Whirlfloc Tablet (Boil 15 min) Misc 9
8.10 g Coriander Seed (Boil 15 min) Misc 10
5.50 g Cardamon seed (Boil 15 min) Misc 11
0.50 oz Orange Peel, Bitter (Boil 15 min) Misc 12
1.00 oz Saaz [2.2%] - Boil 10 min Hops 13
0.50 tsp Wyeast Beer Yeast Nutrient Blend (Boil 10 min) Misc 14
1.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 15

Notes

Recipe, Exit 183 Wit, from Central Street Farmhouse. Recipe called for 5# of 2-row malt but the grain bill didn't match the weight of the grain. I arbitrarily added the weight in the 2-row malt though they could have been generous with any of the grains. I added 1/2# oats for greater mouthfeel and head, and added corriander to better match Alagash White profile. The fermentation profile is basically taken from"Brewing Classic Styles" but since the Wheat is malted, I am mashing in at 140°F. Version 1 brewed with Chuck Kurtz. All went well. OG was 1.044@70.4°F or 1.045. Celina wished to use more coriander this time and increased the amount from 7.0g (0.25 oz) to 8.1gr. The coriander is from this year's harvest, dried and (mostly) cleaned. Using whole. 2024-01-18: Brewday. Stuck mas right away during mash-in. Increased rice hulls from 8 oz to 16 oz and no further issues experienced. Used coffee grinder to pulverize the corriander and cardamon. Oxegenated with pure O2. Pitched a little cooler than desired but not seen as an issue. I am setting the ambient room temp to 68°F and putting the carboy on the BK platform. 68°F is my target temp for a few days. 2024-10-19: 0750: No bubbling yet, no krausen. Carboy at 67°F. 2024-01-20: Bubbling strong this morning but the temp is a touch high at 70.4°F so I lowered ambient two degrees to 66°F. 1055: Required a blowoff be added. What was a fine dense krausen first thing this morning is now bath bubbles. 2024-01-21: Krausen has dropped. Returning to airlock. Carboy temp fine. 2024-01-24: 0845: Temp had been steady through yesterday but dropped a degree overnight as fermentation slows. I therefore raised ambient one debgree to 67°F. Temp should be jumped up to 72°F by EOD. 1720: I kicked the ambient temp up to 72°F to follow fermentation profile. 2024-01-25: Carboy temp is up and fermentation/bubbling continues somewhat slowly (9 second period). 2024-01-26: A bit warm today so I dropped ambient 2°F to 70°F. I really don't want to go over 72°F. 2024-02-04: SG of 1.010 reached as well as end of higher temp period of fermentation. I doubt the gravity is going to go lower. I think we are ready to keg it. Sanitizing keg #9. 2024-02-05: FG of 1.008. I don't really think it dropped thta much overnight. Not sure where the error comes from. Collection method (last night via wine thief, today from syphone) or more likely from tempurature of brew. In anycase, wracked to keg #9 and CO2 applied. I have a little 1L growler full of what didn't fit. That's a wrap. Measured ABV of 5.3 %. Could have been a little lower.

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