Djlunchbox
Well-Known Member
Here is what i will call my Hippy Wit recipie. Pretty close to a basic witbier recipie from what i can tell , this being my second wit i've tried brewing. Named after the hippy LHBS dude i use, lol. please point out anything you see wrong, and what i could do better next time. thanks!
HIPPY WITBIER
6 oz 2 row
8 oz torrified wheat
1 oz acidulated malt
1 oz honey malt
6.6 Lbs Northwestern Weizen malt extract
1 oz willamette hop pellets 4.8% AA
3 grams corriander
3 grams bitter orange peel
1 oz sweet orange peel
i popped my yeast bag (wyeast 3944 belgin wit) about 14 hours before i brewed.
2.5 gal. steep of grains @ 155*-160* for 40 min
sparged grainbag into 150* water for 10 min, "tea bagging" it until it could give up no more.
combined the two pots and brought to a boil
added the full Oz of hops, and mixed in the malt extract. ( did it on the heat, next time i will shut it off)
boiled @ 210 for 60 min
@ 15 min left i added .5 oz sweet orange peel
@ 10 min left i added .25 oz sweet orange peel
@ 5 min left i added .25 oz sweet orange peel , as well as the corriander and bitter orange peel.
pulled 1 cup of wort out for starter and cooled to 70* in flask ( i think this was a little late, it only had 1.5 hours to fire up)
cooled wort in ice bath until 90* and added to the fermenter with 2 gallons of 60* water. (next time i will cool wort further, i did my math wrong)
topped off to 5 gal and mixed it up nice
waited another HOUR AND A HALF for the wort to hit 70*
OG right at 1.050
aerated nicely
pitched yeast starter and lightly stirred in for 3 seconds.
locked up the fermenter and set up the blow off tube.
12 hours later i was getting 1 bubble every 2.5 seconds, and as of now, she's steaming full ahead at 1 big bubble every second ( 5/8" line)
i already have a few things i will do different next time, but what do you more veteran guys think? i was purposely going for a strong orange flavor here without doing a secondary fermentation with real fruit.
discuss
HIPPY WITBIER
6 oz 2 row
8 oz torrified wheat
1 oz acidulated malt
1 oz honey malt
6.6 Lbs Northwestern Weizen malt extract
1 oz willamette hop pellets 4.8% AA
3 grams corriander
3 grams bitter orange peel
1 oz sweet orange peel
i popped my yeast bag (wyeast 3944 belgin wit) about 14 hours before i brewed.
2.5 gal. steep of grains @ 155*-160* for 40 min
sparged grainbag into 150* water for 10 min, "tea bagging" it until it could give up no more.
combined the two pots and brought to a boil
added the full Oz of hops, and mixed in the malt extract. ( did it on the heat, next time i will shut it off)
boiled @ 210 for 60 min
@ 15 min left i added .5 oz sweet orange peel
@ 10 min left i added .25 oz sweet orange peel
@ 5 min left i added .25 oz sweet orange peel , as well as the corriander and bitter orange peel.
pulled 1 cup of wort out for starter and cooled to 70* in flask ( i think this was a little late, it only had 1.5 hours to fire up)
cooled wort in ice bath until 90* and added to the fermenter with 2 gallons of 60* water. (next time i will cool wort further, i did my math wrong)
topped off to 5 gal and mixed it up nice
waited another HOUR AND A HALF for the wort to hit 70*
OG right at 1.050
aerated nicely
pitched yeast starter and lightly stirred in for 3 seconds.
locked up the fermenter and set up the blow off tube.
12 hours later i was getting 1 bubble every 2.5 seconds, and as of now, she's steaming full ahead at 1 big bubble every second ( 5/8" line)
i already have a few things i will do different next time, but what do you more veteran guys think? i was purposely going for a strong orange flavor here without doing a secondary fermentation with real fruit.
discuss
