MG Honey Witbeer

All Grain Recipe

Submitted By: basild (Shared)
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Brewer: BasilD
Batch Size: 5.94 galStyle: Witbier (16A)
Boil Size: 6.82 galStyle Guide: BJCP 2008
Color: 3.8 SRMEquipment: Basil's AG Setup
Bitterness: 16.9 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 40.0

Ingredients
Amount Name Type #
5.94 gal Le Mesnil Germain Water 1
1 lbs 1.64 oz Rice Hulls (0.0 SRM) Adjunct 2
6 lbs 4.53 oz Pilsner (2 Row) UK (1.8 SRM) Grain 3
5 lbs 8.18 oz Wheat Malt, Ger (1.8 SRM) Grain 4
1 lbs 5.16 oz Wheat, Flaked (1.6 SRM) Grain 5
8.82 oz Oats, Flaked (1.0 SRM) Grain 6
0.71 oz Hallertauer Hersbrucker [3.5%] - Boil 45 min Hops 7
0.71 oz Saaz [3.1%] - Boil 45 min Hops 8
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 9
0.53 oz Hallertauer Hersbrucker [3.5%] - Boil 15 min Hops 10
0.53 oz Saaz [3.1%] - Boil 15 min Hops 11
2.00 tbsp Flour (Boil 5 min) Misc 12
1.19 tsp Yeast Nutrient (Boil 5 min) Misc 13
40.00 g Chamomile Flowers (Boil 5 min) Misc 14
40.00 g Orange Peel, Bitter (Boil 5 min) Misc 15
20.00 g Coriander Seed (Boil 5 min) Misc 16
1.00 tsp Yeast Nutrient (Boil 3 min) Misc 17
500.00 g Honey (Boil 0 min) Misc 18
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 19
250.00 g Honey (Secondary 0 min) Misc 20

Taste Notes

Adding honey into 2ndary a must, otherwise honey taste not really evident.

Notes

Use caCl2 to get to 50 ppm+ of calcium or thereabouts (not Gypsum). Aim for SO4 / Cl ratio of 1.6. Want LOW sulfate level. An low bicarbonate for light beers. Use the lactic acid to get mash to 5.2-5.4 range. Wyeast 3068 is great in this, banana evident but not overpowering. Hard to keep this one around very long!

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