Our first AG homebrew

Hi,

Me and one of my roommates made our first AG today. We wanted to make a witbier with ~4.5% ABV and not overly much bitterness. In other words, fizzy yellow beer with a good "nose" and an excuse to make beer with a haziness without having to explain to people that some haze won't kill them

Total Volume:

• 5.3 gallons

Grain bill:

• 7.2 lbs Pilsener malt (3 EBC)
• 2.2 lbs wheat flakes

Hops:

• ¼ oz. Magnum 12% AA - 60 minutes
• ¼ oz. Saaz 1.8% AA - 10 minutes

Spices and herbs:

• peel of 1 lemon - 5 minutes
• peel of 1 orange - 5 minutes
• ¼ oz. crushed coriander - 5 minutes

Mash:

Mashed in at 122F and heated over 20 minutes to 155F. Kept it there until iodine tests case out neutral.

Used a cheap High-Fermenting yeast.

So what do you guys think?

PS. I was absolutely amazed how well a copper coil chiller works!

Nerro said:

Used a cheap High-Fermenting yeast.

So what do you guys think?

PS. I was absolutely amazed how well a copper coil chiller works!

Click to expand...

I have no idea what "cheap High-Fermenting yeast" is but yeast is important and I consider Nottingham one of the best dry yeasts produced and is "inexpensive" too. If you can keep the temperature of the ferment in the lower range suggested by the brand of yeast you are using you will produce a very clean tasting beer. For Nottingham I keep the fermentation at 60-62F using a refrigerator but you can place the fermenter in a cooler and use water and ice to hold the temperature constant at the desired temperature which is very important.

Everything else you did looks good. The copper coil is a must have for good beer.

Recipie itself looks good. Good luck.

What the correct term... "top fermenting"? You know, the kind of yeast that does it's work at just below room temperature... The fruity esters kind...