Edcculus
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.045
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 60
- IBU
- 14.2
- Color
- 3.3
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- This is a quick and easy witbier that will go over well with anyone.
I entered this beer in the 2009 HBT competition. It tied for second in category 16 with 40 points.
This recipe is based off of Biermuncher's Your Wit-Ness Belgian Wit, or as it might be better known, the "Just another brew day" wit
5.5 gallon
75% efficiency
60 min boil
Grain bill
4.5 lb flaked wheat (Briess)
4 lb pale 2 row (Briess)
1 lb wheat malt (Briess white wheat)
Single infusion mash at 152 for 60 min. Double batch sparge, no mashout.
Hops
1 oz Saaz 3.5%AA - 60 min
Spices
2 chamomile tea bags (I used Celestial Seasonings)
.75 oz black pepper
1 oz coriander
3.5 oz fresh orange zest - I used Valencia oranges
Add all spices to boil at 10 min before flameout in a hop sack. Leave spice sack in wort while chilling for extra flavor. I added a step by squeezing the juice from half an orange into the wort 1 min before flameout.
To keep this beer cloudy, make a slurry out of 1 tablespoon of flour and water. Add this to the boil with the spice additions. The extra starch from the flour will give you a permanent starch haze so it will not clear up after a few weeks in a keg.
Notes
This beer works well with a large variety of yeast, as you can see from the thread. I think Wit yeast would have given this beer an edge for 1st. I took half of my keg of this beer to a work cookout. It was gone within an hour. It goes over well with people who love beer, and BMC drinkers.
This recipe is based off of Biermuncher's Your Wit-Ness Belgian Wit, or as it might be better known, the "Just another brew day" wit
5.5 gallon
75% efficiency
60 min boil
Grain bill
4.5 lb flaked wheat (Briess)
4 lb pale 2 row (Briess)
1 lb wheat malt (Briess white wheat)
Single infusion mash at 152 for 60 min. Double batch sparge, no mashout.
Hops
1 oz Saaz 3.5%AA - 60 min
Spices
2 chamomile tea bags (I used Celestial Seasonings)
.75 oz black pepper
1 oz coriander
3.5 oz fresh orange zest - I used Valencia oranges
Add all spices to boil at 10 min before flameout in a hop sack. Leave spice sack in wort while chilling for extra flavor. I added a step by squeezing the juice from half an orange into the wort 1 min before flameout.
To keep this beer cloudy, make a slurry out of 1 tablespoon of flour and water. Add this to the boil with the spice additions. The extra starch from the flour will give you a permanent starch haze so it will not clear up after a few weeks in a keg.
Notes
This beer works well with a large variety of yeast, as you can see from the thread. I think Wit yeast would have given this beer an edge for 1st. I took half of my keg of this beer to a work cookout. It was gone within an hour. It goes over well with people who love beer, and BMC drinkers.