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Old 10-25-2008, 01:32 AM   #1
Hagen
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Default All-Grain - Witticisim Wit

Recipe Type: All Grain
Yeast: Wyeast 3944 Belgian Witbier
Yeast Starter: unless you use the activator
Batch Size (Gallons): 5.5
Original Gravity: 1.055
Final Gravity: 1.009
IBU: 13.8
Boiling Time (Minutes): 60
Color: 3.3L
Primary Fermentation (# of Days & Temp): 14@65*F
Secondary Fermentation (# of Days & Temp): 7@68*F
Tasting Notes: Bananna ester blends well with the orange flavor.

Witticisim Wit
Witbier


Type: All Grain
Date: 10/4/2008
Batch Size: 5.50 gal
Brewer: Hagen
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 89.00
Taste Notes: Bananna ester blends well with the orange flavor. Sweeter and heavier mouthfeel than Blue Moon. I've done this recipe both as infusion and decoction. The decoction mash is reccomended, the end result is far superior.

Ingredients

Amount Item Type % or IBU
4.0 oz Rice Hulls (0.0 SRM) Adjunct 2.70 %
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 48.65 %
3 lbs 12.0 oz Wheat Malt, Ger (2.0 SRM) Grain 40.54 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 8.11 %
1.00 oz Tettnang [4.20 %] (60 min) Hops 13.8 IBU
0.60 oz Orange Peel, Sweet (Boil 5.0 min) Misc
0.70 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 oz Coriander Seed (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.50 gal Local Water Water
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.32 % Actual Alcohol by Vol: 6.00 %
Bitterness: 13.8 IBU Calories: 242 cal/pint
Est Color: 3.3 SRM Color: Color


Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 9.25 lb
Sparge Water: 4.34 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Decoction Mash, Double Step Time Name Description Step Temp
35 min Protein Rest Add 11.99 qt of water at 137.6 F 125.0 F
20 min Saccharification Decoct 4.08 qt of mash and boil it 147.0 F
20 min Saccharification Decoct 2.73 qt of mash and boil it 158.0 F
10 min Mash Out Add 4.11 qt of water at 204.3 F 168.0 F



Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 14.9 PSI Carbonation Used: -
Keg/Bottling Temperature: 45.0 F Age for: 7.0 days
Storage Temperature: 52.0 F

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Old 11-06-2008, 01:43 AM   #2
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After a week and a half in keg. It was a big hit at the Teach a Friend to Homebrew Day at the Blue and Gray Brewery in Fredericksburg.
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Old 11-06-2008, 01:56 AM   #3
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Thats a fine looking beer Hagen.

Did you strain the coriander out of the wort before it went into the fermenter ? Or did you leave it in there ?

I made a Wit yesterday, and I strained it because I didn't want it to be over done with spice, but I've been having second thoughts about it all day.

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Old 11-06-2008, 02:02 AM   #4
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I boil the coriander and orange peel it in this former hop ball. Anything that makes it through gets blown out in the first few pints. Those first few pints are also the best of the bunch. It really wants to be drunk fresh.

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Old 11-06-2008, 02:07 AM   #5
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I'm also glad to see you put Oats in yours. I looked at Blue Moon's website before I made mine, and I thought I remembered it having oats but then once I got it mashing - it seemed like every Wit recipe I found to look at didn't use oats. I hope mine turns out as good as yours looks, judging from the unfermented taste I expect it should.

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Old 11-06-2008, 02:14 AM   #6
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Somewhere on here is a thread where a guy that actually brewed Blue Moon posted up the recipe. I went off of his 50% barley, 40% wheat and 10% oats. I bumped up the gravity a few points and experimented with the coriander/sweet/bitter ratios.

Decocting this is definitely the way to go, it brings out so much more with the low FG.

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