All-Grain - El Segundo Grado Witbier - Page 4

wildbeers · 06-23-2011, 07:00 PM

sacch, I just brewed a witbier 11 days ago that was very similar to your recipe (6/12). Ive fermented at around 72 and the airlock has stopped moving. I was wondering why u did a 3 week primary. I know that witbiers are supposed to drunk fresh, just curious what your reasoning behind that was? Thanks.

merkinman · 06-24-2011, 12:27 PM

I like your idea about adding the flour for permanent haze. I am thinking about adding the flour at kegging / bottling for this effect (sterilized boiling water, etc. etc.) Does anyone foresee any problems here?

Thanks.

**Saccharomyces** · 07-04-2011, 03:28 PM

Quote:

Originally Posted by orangehero

Do you usually do an iodine test on your mash?

Nope.

Quote:

Originally Posted by wildbeers

I was wondering why u did a 3 week primary. I know that witbiers are supposed to drunk fresh, just curious what your reasoning behind that was? Thanks.

Went straight to keg, force carbed and put on tap. I suppose you could probably put this on at around two weeks if you wanted but I wasn't in a hurry.

Quote:

Originally Posted by merkinman

Does anyone foresee any problems here?

The flour has lacto, and if you try to add it to boiling water you will get a sticky mess due to the gluten so I am not sure it's a good idea.

bobby_digital · 02-21-2012, 04:26 PM

Used this as my first all-grain recipe. I used 1lb of corn sugar and ended up with a 1.051 SG. It's the first time I've put fruit into the boil, and it smelled pretty bad for the first day or so. Great fermentation and it looks like apple cider in the fermenter, so I think that I got the colors spot on.

Thanks!