flyangler18
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 3944
- Yeast Starter
- appropriate size
- Additional Yeast or Yeast Starter
- nope
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.046
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 11
- Color
- 4 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days @ 68°
- Secondary Fermentation (# of Days & Temp)
- N/A
- Tasting Notes
- My version of a classic Belgian wit, simply spiced and a knockout warm-weather sipper
[SIZE=+2]Whirling Dervish[/SIZE]
[SIZE=+1]16-A Witbier[/SIZE]
Author: Jason Konopinski
Date: 2/12/09
Size: 5.5 gal
Efficiency: 80%
Attenuation: 75%
Calories: 153.62 kcal per 12.0 fl oz
Original Gravity: 1.046 (1.044 - 1.052)
|============#===================|
Terminal Gravity: 1.012 (1.008 - 1.012)
|======================#=========|
Color: 3.49 (2.0 - 4.0)
|===================#============|
Alcohol: 4.54% (4.5% - 5.5%)
|========#=======================|
Bitterness: 11.0 (10.0 - 20.0)
|=========#======================|
[SIZE=+1]Ingredients:[/SIZE]
4 lb Pilsner Malt
4 lb Unmalted Wheat
1 lb Oats Flaked
.5 oz Sterling (7.5%) - added during boil, boiled 45 min
1 oz Corriander seeds - added during boil, flameout
1 oz Bitter Curacao/Bitter Orange (Peel) - added during boil, flameout
1.0 ea WYeast 3944 Belgian Witbier
[SIZE=+1]Schedule:[/SIZE]
00:03:00 Mash-In - Liquor: 2.25 gal; Strike: 131.98 °F; Target: 122 °F
00:18:00 Protein Rest - Rest: 15 min; Final: 122.0 °F
00:19:00 Infusion - Water: 2.25 gal; Temperature: 192.1 °F; Target: 154 °F
00:59:00 Saccharification Rest - Rest: 40 min; Final: 154.0 °F
01:09:00 Lautering - First Runnings: 0.0 gal sparge @ 152 °F, 10 min; Sparge #1: 2.12 gal sparge @ 180 °F, 0.0 min; Sparge #2: 2.12 gal sparge @ 180 °F, 0.0 min; Total Runoff: 7.86 gal
[SIZE=+1]Notes[/SIZE]
A few notes on the boil and mash schedule: Avoid an overly vigorous boil. You want to encourage the proteins to remain in solution rather than coagulating out. This will result in a mousse-like, persistent head with firm capping. This is the one time that I don't recommend any kettle finings and a stiff simmer as opposed to a powerful, rolling boil.
The first infusion is thick at 1.0 qt/lb.
Keep this yeast warm and fermenation will finish in 21 days. If kegging, remember to riddle the keg occasionally to keep the yeast in suspension and improve flavor. If this is inconvenient, bottling is perfect.
Carbonate high to 3 volumes.
[SIZE=-1]Results generated by BeerTools Pro 1.5.2[/SIZE]
[SIZE=+1]16-A Witbier[/SIZE]
Author: Jason Konopinski
Date: 2/12/09
Size: 5.5 gal
Efficiency: 80%
Attenuation: 75%
Calories: 153.62 kcal per 12.0 fl oz
Original Gravity: 1.046 (1.044 - 1.052)
|============#===================|
Terminal Gravity: 1.012 (1.008 - 1.012)
|======================#=========|
Color: 3.49 (2.0 - 4.0)
|===================#============|
Alcohol: 4.54% (4.5% - 5.5%)
|========#=======================|
Bitterness: 11.0 (10.0 - 20.0)
|=========#======================|
[SIZE=+1]Ingredients:[/SIZE]
4 lb Pilsner Malt
4 lb Unmalted Wheat
1 lb Oats Flaked
.5 oz Sterling (7.5%) - added during boil, boiled 45 min
1 oz Corriander seeds - added during boil, flameout
1 oz Bitter Curacao/Bitter Orange (Peel) - added during boil, flameout
1.0 ea WYeast 3944 Belgian Witbier
[SIZE=+1]Schedule:[/SIZE]
00:03:00 Mash-In - Liquor: 2.25 gal; Strike: 131.98 °F; Target: 122 °F
00:18:00 Protein Rest - Rest: 15 min; Final: 122.0 °F
00:19:00 Infusion - Water: 2.25 gal; Temperature: 192.1 °F; Target: 154 °F
00:59:00 Saccharification Rest - Rest: 40 min; Final: 154.0 °F
01:09:00 Lautering - First Runnings: 0.0 gal sparge @ 152 °F, 10 min; Sparge #1: 2.12 gal sparge @ 180 °F, 0.0 min; Sparge #2: 2.12 gal sparge @ 180 °F, 0.0 min; Total Runoff: 7.86 gal
[SIZE=+1]Notes[/SIZE]
A few notes on the boil and mash schedule: Avoid an overly vigorous boil. You want to encourage the proteins to remain in solution rather than coagulating out. This will result in a mousse-like, persistent head with firm capping. This is the one time that I don't recommend any kettle finings and a stiff simmer as opposed to a powerful, rolling boil.
The first infusion is thick at 1.0 qt/lb.
Keep this yeast warm and fermenation will finish in 21 days. If kegging, remember to riddle the keg occasionally to keep the yeast in suspension and improve flavor. If this is inconvenient, bottling is perfect.
Carbonate high to 3 volumes.
[SIZE=-1]Results generated by BeerTools Pro 1.5.2[/SIZE]