BeerPirate
Active Member
Hey Everyone,
It's been a long time since I've posted here, I recently got back into brewing and am loving it. I brewed a friends Belgian Wit recipe the other day and it turned out really nice.
I took it to a local get together and one of the brewers from one of the local breweries really enjoyed it. He asked if we would be interested in stepping up the recipe to produce it on his 250 gal system to be served as their summer seasonal. Of course we're thrilled. We're just having some concerns in scaling up a 5 gallon extract and steeped grains recipe to a full on professional brewery recipe. The brewer is going to help us with some of the fine details but we would really like to come to the table with a good start that shows we've done some homework.
This is the recipe we used.
Tax Day Witbier
Brewed 4-15-10
Grain:
.5lbs Wheat Malt
.5lbs Crystal 20L
.5lbs Belgian Aromatic
.5lbs Belgian Caravienne 24L
1lbs Flaked Oats
steeped in grain bag from 150 to 168 degrees F approx 35 mins.
Malt:
4lbs LME Wheat
2lbs LME Light
added just before boil
1lbs Clover Honey (15 mins)
Hops:
1oz Hallertau Pellets AA3.2% (60 min)
1oz Saaz Pellets AA 2.8% (15 min)
.5oz Saaz Pellets AA 2.8% (2 min)
added to hop bag
Spices:
3/4 oz Crushed Coriander (15 min)
1oz zested orange peel from AZ (15 min)
1oz zested orange peel from AZ (2 min)
1 tsp Irish Moss (15 min)
Yeast:
1 vial Liquid Belgian Ale Yeast WLP 550 best before 4-25-10 (did not take off after 15 hours)
Wyeast 3944 Belgian Wit Smackpack (18 hours later) MFG 4-5-10
Kegged on 4-3-10 (edit. 5-3-10)
Thanks for any advice you can offer!
It's been a long time since I've posted here, I recently got back into brewing and am loving it. I brewed a friends Belgian Wit recipe the other day and it turned out really nice.
I took it to a local get together and one of the brewers from one of the local breweries really enjoyed it. He asked if we would be interested in stepping up the recipe to produce it on his 250 gal system to be served as their summer seasonal. Of course we're thrilled. We're just having some concerns in scaling up a 5 gallon extract and steeped grains recipe to a full on professional brewery recipe. The brewer is going to help us with some of the fine details but we would really like to come to the table with a good start that shows we've done some homework.
This is the recipe we used.
Tax Day Witbier
Brewed 4-15-10
Grain:
.5lbs Wheat Malt
.5lbs Crystal 20L
.5lbs Belgian Aromatic
.5lbs Belgian Caravienne 24L
1lbs Flaked Oats
steeped in grain bag from 150 to 168 degrees F approx 35 mins.
Malt:
4lbs LME Wheat
2lbs LME Light
added just before boil
1lbs Clover Honey (15 mins)
Hops:
1oz Hallertau Pellets AA3.2% (60 min)
1oz Saaz Pellets AA 2.8% (15 min)
.5oz Saaz Pellets AA 2.8% (2 min)
added to hop bag
Spices:
3/4 oz Crushed Coriander (15 min)
1oz zested orange peel from AZ (15 min)
1oz zested orange peel from AZ (2 min)
1 tsp Irish Moss (15 min)
Yeast:
1 vial Liquid Belgian Ale Yeast WLP 550 best before 4-25-10 (did not take off after 15 hours)
Wyeast 3944 Belgian Wit Smackpack (18 hours later) MFG 4-5-10
Kegged on 4-3-10 (edit. 5-3-10)
Thanks for any advice you can offer!