adamjab19
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3944
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.050
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 10
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 14 at 64*F
- Secondary Fermentation (# of Days & Temp)
- in bottle
- Tasting Notes
- Nice rounded spice/orange/ester flavors.
2lbs American Two-Row
2lbs Pils Two-Row
1lbs Flaked Oats
2.5lbs Soft White Wheat
1lbs Torrified Wheat
.25lbs Acid Malt
1oz. Strisselspalt Pellet Hops (2.5%) at 60 minutes
.5oz Crushed Corriander
.5oz bitter orange peel
.5oz sweet orange peel
zest from 2 navel oranges
2 chamomile tea bags
1tbls. flour
The above was added in a hop bag the last 5 minutes of the boil and for the cooling of the wort.
Basically did a "one of everything" type brew here. There is so mch info. out there and types of ingredients that can be added to a wit so I just sort of picked these and did middle of the road weights and times. Brewed with the BIAB method. Started with about 5 gallons of water. Conducted a reast for 20mins. at 128*F. Stepped up to sacc. rest at 153*F for 45 minutes. Stepped up to mash out at 170*F. I added an extra gallon of water here that was around 180*f or so to assist with getting to the mashing out temp. then proceded to the boil.
Fermented for 2 weeks at 62-66*F.
Very nice tasting Wit so far. Just enough orange and spice for me. My one friend commented that it was better than a local brewery! I'll see how it mellows out. It's only been in the bottle for a few days.
2lbs Pils Two-Row
1lbs Flaked Oats
2.5lbs Soft White Wheat
1lbs Torrified Wheat
.25lbs Acid Malt
1oz. Strisselspalt Pellet Hops (2.5%) at 60 minutes
.5oz Crushed Corriander
.5oz bitter orange peel
.5oz sweet orange peel
zest from 2 navel oranges
2 chamomile tea bags
1tbls. flour
The above was added in a hop bag the last 5 minutes of the boil and for the cooling of the wort.
Basically did a "one of everything" type brew here. There is so mch info. out there and types of ingredients that can be added to a wit so I just sort of picked these and did middle of the road weights and times. Brewed with the BIAB method. Started with about 5 gallons of water. Conducted a reast for 20mins. at 128*F. Stepped up to sacc. rest at 153*F for 45 minutes. Stepped up to mash out at 170*F. I added an extra gallon of water here that was around 180*f or so to assist with getting to the mashing out temp. then proceded to the boil.
Fermented for 2 weeks at 62-66*F.
Very nice tasting Wit so far. Just enough orange and spice for me. My one friend commented that it was better than a local brewery! I'll see how it mellows out. It's only been in the bottle for a few days.