Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian and French Ale > All-Grain - Burning Flesh Belgian Wit (and base beer for Rhubarb Lavender Wit)

Reply
 
LinkBack Thread Tools
Old 08-27-2011, 02:40 PM   #1
Bearcat Brewmeister
Pour, Drink, Pee, Repeat
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bearcat Brewmeister's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Cincinnati, OH
Posts: 699
Liked 18 Times on 7 Posts

Default All-Grain - Burning Flesh Belgian Wit (and base beer for Rhubarb Lavender Wit)

Recipe Type: All Grain
Yeast: WLP400
Yeast Starter: 1L
Batch Size (Gallons): 12
Original Gravity: 1.051
Final Gravity: 1.010
IBU: 14
Boiling Time (Minutes): 60
Color: 4
Primary Fermentation (# of Days & Temp): 14 days @ 68F
Tasting Notes: Nice wheat tartness

Grain/Extract/Sugar (at Brewhouse Efficiency of 82 %)


% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.6 10.00 lbs. Pilsener Belgium 1.037 2
47.6 10.00 lbs. Raw White Winter Wheat America 1.034 3
4.8 1.00 lbs. Flaked Oats America 1.033 2


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Mittelfruh Whole 4.30 6.8 60 min.
1.30 oz. Hallertauer Mittelfruh Pellet 3.00 6.8 60 min.
0.20 oz. Hallertauer Mittelfruh Pellet 3.00 0.6 20 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Oz Corriander Seed (crushed) Spice 2 Min.(boil)
1.00 Oz Bitter Orange Peel (chopped) Spice 2 Min.(boil)


Yeast
-----

White Labs WLP400 Belgian Wit Ale


Mash Schedule
-------------


Total Grain Lbs: 21.00
Total Water Qts: 18.90 - Before Additional Infusions
Total Water Gal: 4.72 - Before Additional Infusions

Grain Temp: 70.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Glucan 0 20 109 107 Infuse 117 18.90 0.90
Protein 5 5 122 122 Infuse 209 3.98 1.09
Saccrification #1 5 20 140 140 Infuse 200 8.12 1.48
Saccrification #2 10 90 140 152 Direct --- ------- ----
Mash Out 20 5 152 170 Direct --- ------- ----


Total Water Gal: 7.75 - After Additional Infusions
Total Mash Volume Gal: 9.43 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Also added 1 lb rice hulls

______________________________________

I have not been a fan in the past of Belgian beers or wheat beers, so of course I made a Belgian Wit, but I have been trying them lately and find them refreshing in the summer. My wife was the inspiration for this beer as she had a Lavender beer in Seattle that she liked and we thought we would do it as a Wit instead of American Wheat. Since Wits can have some additional spices, I thought I would also add some fruit to it. Cranberries seemed obvious due to its tartness, but it has been done quite a bit, so I was trying to think of something else tart and came up with rhubarb. Both beers came out well - the Wit scored 38 at Beer & Sweat and won Category 16 against 26 beers and the Rhubarb Lavender Wit took second in SHV beers. The rhubarb went in one fermenter for the second week in the primary (no secondary) and 0.40 ounces of culinary lavender went in a tea ball into the keg for 3 days.

I think the secret of this recipe is raw white winter wheat. Most of the wheat sold in homebrew stores or online is either malted or raw red or unspecified. I ordered the wheat from a baking web site to insure I was getting raw white winter wheat - it adds that special tang that is missing from many homebrewed Wits. Tough as hell to mill, but worth the effort. The other thing was to use coriander from an Indian market, not from a homebrew supply store. The stuff from India has a citrusy flavor where the other stuff is of other origins (Moraccan I believe) and has a tinge of celery to it.

__________________
Kegged: Belgian Dark Strong, Robust Porter, Ryewine, Old Ale
Secondary:
Bock
Primary:
--
Next Up: Baltic Porter, Saison
Projects: Brutus Strut-stand, Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, Lakefront Fixed Gear, New Glarus Moon Man, Tröegs Troegenator
Bearcat Brewmeister is offline  
 
Reply With Quote Quick reply to this message
Old 08-30-2011, 03:16 AM   #2
shanecb
Kvlt Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
shanecb's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 1,139
Liked 19 Times on 17 Posts
Likes Given: 9

Default


Looks like a pretty solid recipe to me.. thanks for sharing! That's more or less the next grist I was going to give a try with a wit. As you said, I think the raw white winter wheat definitely makes a difference.

__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

We are the Sons of Winter and Stars
We ́ve come from a far beyond time
Forever the fire burns in our hearts
Our world shall never die
- Wintersun
shanecb is offline  
 
Reply With Quote Quick reply to this message
Old 06-09-2012, 01:03 AM   #3
kingof14ers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Littleton
Posts: 20
Liked 1 Times on 1 Posts

Default


You never mentioned how much rhubarb you put in secondary.

__________________
kingof14ers is offline  
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 03:40 AM   #4
Bearcat Brewmeister
Pour, Drink, Pee, Repeat
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bearcat Brewmeister's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Cincinnati, OH
Posts: 699
Liked 18 Times on 7 Posts

Default


Quote:
Originally Posted by kingof14ers View Post
You never mentioned how much rhubarb you put in secondary.
Sorry, but if memory serves me right, it was about 3 pounds. I chopped it fine, heated it slightly on the stove to make more of a mush out of it (probably not necessary if you chop it real fine), then added to secondary. I think cooking it slightly like I did took a bit of the color out of it.
__________________
Kegged: Belgian Dark Strong, Robust Porter, Ryewine, Old Ale
Secondary:
Bock
Primary:
--
Next Up: Baltic Porter, Saison
Projects: Brutus Strut-stand, Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, Lakefront Fixed Gear, New Glarus Moon Man, Tröegs Troegenator
Bearcat Brewmeister is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Austin Homebrew's Belgian White Beer jhonda00 Belgian and French Ale 105 05-24-2013 02:33 PM
All-Grain - Belgian Table Beer ryane Belgian and French Ale 32 05-13-2012 12:53 AM
All-Grain - Belgian Wit Sherpa FE Belgian and French Ale 6 04-27-2012 07:11 PM
All-Grain - Belgian Red Rye knipknup Belgian and French Ale 5 03-02-2011 08:14 PM
Extract - My Wit Ass - Belgian Wit goetzUM Belgian and French Ale 2 10-01-2009 05:24 PM