- Recipe Type
- All Grain
- Yeast
- Wyeast 3944 - Belgian Witbier
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.049
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 32
- Color
- 4.2
- Primary Fermentation (# of Days & Temp)
- 21 @ 68F
- Secondary Fermentation (# of Days & Temp)
- None
- Tasting Notes
- Rich mouthfeel, full of wheaty, yeasty, estery goodness.
Primary Malt Bill:
Belgian Pilsen Malt - 3.0#
US Mild Ale Malt - 1.0#
US Carapils Malt - 0.38#
Adjunct Malt Bill:
Red Wheat - 3.0#
US 6-Row - 2.0#
Oats - 1.13#
Hop Schedule:
US Northern Brewer 8.0%AA - 14g @ 90min
German Tettnang 4.5%AA - 28g @ 30min
German Tettnang 4.5%AA - 28g @ 5min
Spicing Regimen (all at flameout, steep):
Crushed Coriander (the good stuff from the indian market) - 14g
Chamomile Tea (again, the good stuff from tea shop) - 7g
Fresh, Sweet Orange Peel - 1g
Mash Schedule:
Primary is step mash: Dough-In at .98 qt/# at 98F for 30min, raise by infusion of boiling 2.5qts to 122F for 15min, raise by addition of adjunct mash to 155F for 45min
Adjunct Mash (concurrent to primary mash, in separate heating vessel): Dough-In at 1.1 qt/#. Rest at 122F for 15min, raise by direct heat to 150F for 15min, Boil for 15min, add to Primary Mash to bring total mas to 155F for 45min
Mash out at 170F, sparge to reach target system volume
I know it's a super complicated mash, but it's worth it. The beer is damn tasty (IMHO)!
Belgian Pilsen Malt - 3.0#
US Mild Ale Malt - 1.0#
US Carapils Malt - 0.38#
Adjunct Malt Bill:
Red Wheat - 3.0#
US 6-Row - 2.0#
Oats - 1.13#
Hop Schedule:
US Northern Brewer 8.0%AA - 14g @ 90min
German Tettnang 4.5%AA - 28g @ 30min
German Tettnang 4.5%AA - 28g @ 5min
Spicing Regimen (all at flameout, steep):
Crushed Coriander (the good stuff from the indian market) - 14g
Chamomile Tea (again, the good stuff from tea shop) - 7g
Fresh, Sweet Orange Peel - 1g
Mash Schedule:
Primary is step mash: Dough-In at .98 qt/# at 98F for 30min, raise by infusion of boiling 2.5qts to 122F for 15min, raise by addition of adjunct mash to 155F for 45min
Adjunct Mash (concurrent to primary mash, in separate heating vessel): Dough-In at 1.1 qt/#. Rest at 122F for 15min, raise by direct heat to 150F for 15min, Boil for 15min, add to Primary Mash to bring total mas to 155F for 45min
Mash out at 170F, sparge to reach target system volume
I know it's a super complicated mash, but it's worth it. The beer is damn tasty (IMHO)!