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Old 01-28-2010, 12:33 AM   #1
Djlunchbox
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Default Please critique this first serious recipie/brew session

Here is what i will call my Hippy Wit recipie. Pretty close to a basic witbier recipie from what i can tell , this being my second wit i've tried brewing. Named after the hippy LHBS dude i use, lol. please point out anything you see wrong, and what i could do better next time. thanks!


HIPPY WITBIER

6 oz 2 row
8 oz torrified wheat
1 oz acidulated malt
1 oz honey malt

6.6 Lbs Northwestern Weizen malt extract

1 oz willamette hop pellets 4.8% AA

3 grams corriander
3 grams bitter orange peel
1 oz sweet orange peel

i popped my yeast bag (wyeast 3944 belgin wit) about 14 hours before i brewed.

2.5 gal. steep of grains @ 155*-160* for 40 min
sparged grainbag into 150* water for 10 min, "tea bagging" it until it could give up no more.

combined the two pots and brought to a boil

added the full Oz of hops, and mixed in the malt extract. ( did it on the heat, next time i will shut it off)

boiled @ 210 for 60 min

@ 15 min left i added .5 oz sweet orange peel
@ 10 min left i added .25 oz sweet orange peel
@ 5 min left i added .25 oz sweet orange peel , as well as the corriander and bitter orange peel.

pulled 1 cup of wort out for starter and cooled to 70* in flask ( i think this was a little late, it only had 1.5 hours to fire up)

cooled wort in ice bath until 90* and added to the fermenter with 2 gallons of 60* water. (next time i will cool wort further, i did my math wrong)

topped off to 5 gal and mixed it up nice

waited another HOUR AND A HALF for the wort to hit 70*

OG right at 1.050

aerated nicely

pitched yeast starter and lightly stirred in for 3 seconds.

locked up the fermenter and set up the blow off tube.

12 hours later i was getting 1 bubble every 2.5 seconds, and as of now, she's steaming full ahead at 1 big bubble every second ( 5/8" line)


i already have a few things i will do different next time, but what do you more veteran guys think? i was purposely going for a strong orange flavor here without doing a secondary fermentation with real fruit.

discuss

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Old 01-28-2010, 12:46 AM   #2
Challenger440
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Make sure to aerate the wort well when you pitch the yeast.

Also it is nice to take a OG reading. Its not necessary and won't affect the taste of the beer but is good to know nonetheless.

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Old 01-28-2010, 12:50 AM   #3
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OG was right at 1.050, and i aerated this batch very well compared to the last 3 i've done. i will edit my post, thanks!

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Old 01-28-2010, 01:33 AM   #4
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You should do the starter before you make the wort (~24 hours) so it has time to fully ramp up.

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Old 01-28-2010, 11:41 AM   #5
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Quote:
Originally Posted by ReverseApacheMaster View Post
You should do the starter before you make the wort (~24 hours) so it has time to fully ramp up.
what would you reccomend using instead of the wort, and how much?

i'm still making my way thru "How To Brew"
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