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Old 07-26-2012, 11:18 AM   #1
ztexz
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Default Partial - Easy Partial Mash Belgian Wit

Recipe Type: Partial Mash
Yeast: WLP400
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5.0
Original Gravity: 1.047
Final Gravity: 1.010
IBU: 23
Boiling Time (Minutes): 60
Color: 4
Primary Fermentation (# of Days & Temp): 14
Tasting Notes: Awesomeness in a bottle.

This was my first attempt at a partial mash, and I'm wondering why I waited to start. I dunno, I was intimidated by it, which seems silly now that I've done it.

Anywho, SWMBO asked for a Belgian Wit, and, well, she must be obeyed.


INGREDIENTS

Grains and other malts

3 lbs. Belgian Pils
1 lb. American 2-row pale malt
8 oz. flaked oats
3 lbs light wheat DME

Hops

1 oz. Hallertaur 3.9% (60 mins)
1 oz. Tettnanger 3.9% (10 mins)

Yeast

WLP400 (Belgian Wit) -- note: Had never used this yeast before and was not prepared for two things: the "interesting" smell and the vigorous fermentation. Had to stick a blow off tube on there on Day 2 or the whole thing was going to blow.

Other
1 oz. bitter orange peel -- I used the dried stuff from my LHBS, but next time I think I'll use fresh zest

1 oz. toasted and crushed corriander seeds -- To bring out the real flavors in the corriander, you'll want to toast the seeds first. All you have to do is put them in a dry skillet (i.e. no oil, Pam, etc.) over medium heat. Keep lightly shaking the pan to avoid burning. When you start to smell the spices, they're done. To crush, I simply put them in a ziplock bag and used a rolling pin.

PROCEDURES

1) Partial mash the grains (see DeathBrewer's extremely helpful guide on how to do a PM if you need help). I did mine at 151 degrees for 35 minutes before the wort was sweet, not starchy.

2) Bring wort to boil. Add 2 lbs. Wheat DME. Add 1 oz. Hallertaur hops. (60 mins)

3) Add 1 oz. Tettnanger hops and 1 lb. Wheat DME (10 mins.)

4) Add 1 oz. bitter Orange Peel and 1 oz. toasted/crushed Corriander (5 mins).

5) I don't have a wort chiller, so I used and ice bath to get the temperature down. I then pitched and fermented at 69 degrees for 2 weeks.

6) There was a lingering sulphur smell when I bottled it, but this went away after about 2 weeks of conditioning.


All in all, I thought it came out to be a delicious brew, and it's been perfect for the hot summer we're having here in NC (and everywhere else).

Two changes I would make: use fresh zest from Valencia oranges instead of the dried orange, and I would probably skip the addition of that final 1 lb. of wheat DME to get a lower OG since the ABV came out a little higher than I would want in the future.


I hope others enjoy it. Would also love to hear thoughts, feedbacks, and tweaks for future brews.

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Old 07-26-2012, 12:46 PM   #2
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Looks good. I've made a few wits, trying both dried orange peel and fresh orange zest. I liked the results from the fresh zest way better.

You might want to boil for 30 minutes before adding the hops (so that you boil the wort for a total of 90 minutes). This would help reduce DMS (slight corn or vegetable flavor) from the pilsner malt. While this may not have been a problem in your beer, it certainly can't hurt anything!

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Old 07-26-2012, 03:51 PM   #3
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Quote:
Originally Posted by KISS Brew View Post
You might want to boil for 30 minutes before adding the hops (so that you boil the wort for a total of 90 minutes). This would help reduce DMS (slight corn or vegetable flavor) from the pilsner malt. While this may not have been a problem in your beer, it certainly can't hurt anything!
Thanks for the tip -- I didn't notice any problem with that in this batch, but why risk it?
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Old 07-26-2012, 08:50 PM   #4
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Quote:
Originally Posted by ztexz View Post
Thanks for the tip -- I didn't notice any problem with that in this batch, but why risk it?
I believe it's only a real issue if Pils makes up more than half the grist, but I'm with you on "why risk it?".
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