All Grain Recipe
Submitted By: JohnKGC (Shared)
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| Brewer: John Cuneo | |
| Batch Size: 5.50 gal | Style: Witbier (16A) |
| Boil Size: 6.99 gal | Style Guide: BJCP 2008 |
| Color: 3.3 SRM | Equipment: John's All-Grain Shit |
| Bitterness: 19.2 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Single Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 8.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 4 lbs 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
2 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
4 |
| 0.75 oz |
Saaz [2.6%] - Boil 60 min |
Hops |
5 |
| 0.75 oz |
Tettnang [5.0%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Coriander Seed (Boil 5 min) |
Misc |
7 |
| 0.50 oz |
Orange Peel, Bitter (Boil 5 min) |
Misc |
8 |
| 0.25 oz |
Saaz [2.6%] - Boil 1 min |
Hops |
9 |
| 1.0 pkgs |
Belgian Wit Ale (White Labs #WLP400) |
Yeast |
10 |
| 1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
11 |
Notes
Dough in pH of 5.77. Added 2-3 mL of lactic acid. pH = 5.45. 90 min mash at 152F. Mash temp dropped to 149F during mash. Preboil gravity of 1.046. OG = 1.052.
Fermentation Started at 12:00 PM, 6/26/2015 at 65F
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