Woodbury419
Well-Known Member
Hey guys, normally I craft an American Hefewit. But due to temps being waaaay to cold for my normal strain to be used, I'm being forced to use S-23 to ferment with. On average the temp swings between 52-54F in the "lab". Here's my projected recipe:
Recipe Type: All Grain
Yeast: S-23
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 13.9
Boiling Time (Minutes): 60
Color: 3.6 SRM
Hefewit
Brew Type: All Grain
Style: Witbier
Brewer: Anthony Vaccani
Batch Size: 5.25 gal
Boil Volume: 6.25 gal
Boil Time: 60 min
Average Efficiency: 90.95 %
Ingredients Amount Item Type % or IBU
2.00 lb Pilsner Malt UK (2.0 SRM) Grain 22.22 %
7.00 lb White Wheat Malt UK (3 SRM) Grain 77.78 %
1.25 oz Hallertauer [3.1 %] (60 min) Hops 11.8 IBU
0.25 oz Hallertauer [3.1 %] (45 min) Hops 2.1 IBU
Coriander - 14 grams
Orange Peel - 35 grams
Do you guys think that S-23 would hurt?
Recipe Type: All Grain
Yeast: S-23
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 13.9
Boiling Time (Minutes): 60
Color: 3.6 SRM
Hefewit
Brew Type: All Grain
Style: Witbier
Brewer: Anthony Vaccani
Batch Size: 5.25 gal
Boil Volume: 6.25 gal
Boil Time: 60 min
Average Efficiency: 90.95 %
Ingredients Amount Item Type % or IBU
2.00 lb Pilsner Malt UK (2.0 SRM) Grain 22.22 %
7.00 lb White Wheat Malt UK (3 SRM) Grain 77.78 %
1.25 oz Hallertauer [3.1 %] (60 min) Hops 11.8 IBU
0.25 oz Hallertauer [3.1 %] (45 min) Hops 2.1 IBU
Coriander - 14 grams
Orange Peel - 35 grams
Do you guys think that S-23 would hurt?
