Sullivan's Belgian Wit - Home Brew Forums
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Old 06-01-2009, 08:27 PM   #1
djangosullivan
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May 2009
Puyallup, WA
Posts: 22

Recipe Type: Partial Mash   
Yeast: Wyeast 3944   
Batch Size (Gallons): 5   
Original Gravity: 1.058   
Final Gravity: 1.015   
IBU: 12   
Boiling Time (Minutes): 45   
Color: 8   
Primary Fermentation (# of Days & Temp): 21   
Additional Fermentation: None   
Tasting Notes: Full body, zesty "popping" spicey orange flavor, with a hint of hops.   

Here is my version one of my favorite beer styles, enjoy!
*Note: This is both stronger, and darker than traditional witbier, but the flavor is spot on.

7.0 lbs Wheat LME
1.0 oz Hallertau (Ger., 4.3%) 45 min.
1.0 oz coriander seeds (crushed) 10 min.
1.0 oz bitter orange peel 10 min.
0.25 oz paradise seed (crushed) 10 min.
1.5 tsp. fennel seed (crushed) 10 min.
5 cloves (crushed) 10 min.
Wyeast 3944 (fermented @ 72 *F for 3 weeks)

Grain elements:
1.0 lbs flaked oats
1.0 lbs 2-row pilsner malt

Partial mash grains with 1 gallon of spring water @ 152 *F for one hour. Sparge with another gallon of water. Transfer to brewpot, dissolve LME, and begin the boil. Be sure to thoroughly crush the coriander, fennel, paradise, and clove (but do NOT grind to a powder).

PS: color is in units SRM




 
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Old 06-01-2009, 08:40 PM   #2
MgMt_Home_Brew
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Aug 2008
Burlington, VT
Posts: 587
Liked 1 Times on 1 Posts


Sounds pretty good. I guess I will add this to the growing list of beers I need to brew.

Question: You listed Corriander berries, I am assuming that means corrainder seeds. Is that correct?


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Old 06-01-2009, 08:51 PM   #3
djangosullivan
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May 2009
Puyallup, WA
Posts: 22

Yes, thanks for the correction. The common name is Coriander Seed, however this is a misnomer as they are actually Coriander Fruit. But just for clarity I will change the recipe.

Shane

 
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Old 05-19-2010, 05:34 PM   #4
ruffiano31
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Feb 2009
Posts: 23

about how long did the primary fermentation take? I brewed a similar wit on Sunday and the fermentation is still as active as when it started.

 
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Old 05-20-2010, 12:17 AM   #5
Peets
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Sep 2009
The Moan And Dove
Posts: 24

Hmmmm
Hmmmm
hmmmm


Is it finished by now?

 
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Old 05-20-2010, 06:15 PM   #6
ruffiano31
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Feb 2009
Posts: 23

no, it's still pretty active. I just need to have this brew ready to drink by July 13th. I didn't know that Belgian's take longer to ferment.

 
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Old 05-25-2010, 05:23 PM   #7
MgMt_Home_Brew
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Aug 2008
Burlington, VT
Posts: 587
Liked 1 Times on 1 Posts


Quote:
Originally Posted by ruffiano31 View Post
no, it's still pretty active. I just need to have this brew ready to drink by July 13th. I didn't know that Belgian's take longer to ferment.
You should be ready to go by the 13th since Wits typically don't need much time to age. Wit Bier yeast strands ferment much different than other ale yeasts in my experience. From what I have seen the fermenatation is so active it sort of beachs lots of yeast all on top of the krauzen and sides of the ale pale. So it could take a little longer.
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Old 05-25-2010, 10:16 PM   #8
ruffiano31
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Feb 2009
Posts: 23

Yeah, it's calming down now. The crusty, excess stuff at the top of the carboy is on top of the krausen like you said, and I was wondering if I should do a secondary as soon as all active fermentation is complete. What you do think? I know that this beer is supposed to be cloudy, but I don't want that sludge stuff getting back in the beer after fermentation.

 
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Old 05-26-2010, 02:26 AM   #9
MgMt_Home_Brew
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Aug 2008
Burlington, VT
Posts: 587
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I wouldn't put it in a secondary. Are you bottling or kegging? I go straight to the keg or bottle but sometimes the bottles can have a little extra sediment but really not that much. I say let it ride for 3 weeks in the primary then bottle/keg.
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Old 05-26-2010, 06:01 AM   #10
ruffiano31
Recipes 
 
Feb 2009
Posts: 23

yeah, I'm bottling. Haven't been willing to spend the money on kegging equipment. Need to do it soon though. Thanks a lot for the advice!



 
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