Recipe Type: All Grain
Yeast: Wyeast Belgian Witber #3944
Batch Size (Gallons): 5.25
Original Gravity: 1.053 EST
Final Gravity: 1.015 EST
IBU: 17.6
Boiling Time (Minutes): 60
Color: 4.3 SRM (EST
Primary Fermentation (# of Days & Temp): 9 days @ 69°F
Secondary Fermentation (# of Days & Temp): 12 days @ 69°F
Tasting Notes: Coming soon....

Hi guys, new to the forums here. I actually just did my first all grain brew today and with the help of beersmith (love this software) I can present to you my first recipe! I dont have any tasting notes or descriptions yet as it just went into the primary today but im anticipating the citrusy, tart flavor of the papaya to add some good notes to the beer. I am open to any suggestions and help anyone would be willing to provide and look forward to working with everyone


Recipe: Snowy Papaya White
Brewer: Matt
Asst Brewer: Anthony
Style: Belgian Witbier
TYPE: All Grain

Grain Bill:
5 lbs Belgian Pils 1.6°L
4 lbs Rahr White Wheat 3.0°L
8oz Flaked Wheat

Hops:
1 oz Czech Saaz 3.9% (Boil 60 min)
1 oz Czech Saaz 3.9% (Boil 15 min)

Yeast:
1 pkg Wyeast Beglian Witbier (Wyeast #3944)

Misc Ingredients:
(1) whole papaya (secondary-12 days)
.5oz sweet paprika (boil - 5min)

Mash Schedule:
Single Infustion Mash - 60 min @ 153.2°F
Total Grain Weight: 9.50 lb
Strike Water: 2.75 gal @167.6°F
Grain Temperature: 71.0°F
Sparge Water: 4.5 gal
Sparge Temperature: 171.2°F
Tun Temperature: 72.0 F

Ill add tasting notes and what not here in a few weeks...