So to start off I just want to say that my whole goal here was to just brew some beer and have fun doing it so here is how my day progressed.
10:30am-Started heating up mash water
10:35am-Milled what I thought to be a 20lb grain bill. My scale was MIA so I figured I would just eyeball it.
11:00-After milling what appeared to be at least 26lbs of grain, I doughed in with 9gallons of 168deg water and hit my 156deg mash temp.
12:00pm-Drained about 7gal of wort and sparged with another 6gals of 175deg sparge water. Added what I guess to be .25oz of bitter & sweet orange peel to the wort. Heard of wort hopping? Same idea just with orange peel.
12:20pm-Drained about 5.5gals of wort and sparged with 4gal of 170deg sparge water.
12:40pm-Drained 1gal for my pre boil volume of 13.5gal and started to boil.
12:55pm-After chilling some of the extra water in the mash tun I found that my 4th runnings where about 1.036 pre boil. So I sparged with another 4gals of 165deg water.
1:00pm-13.5gals of wort are boiling!
1:10pm-While my 10gal batch was coming up to a boil I ended up pulling a total of another 6.5gal from the mash tun with a pre boil gravity of 1.035
1:30pm-Tossed in my 1oz of Pearle for bittering into the 10gal batch.
2:10pm-Toss in what appears to be .75oz of crushed corrander, .25oz bitter & sweet orange peel.
2:35pm-Flame off and start the P&PC process. (Pump & Plate Chiller)-OG is 1.074
2:49pm-Both fermenters are filled.
2:50pm-Turn the flame on and start the boil process for the 6.5gal of extra runnings.
3:15pm-Houston we have boil! Add what appears to be .5oz of sweet orange peel & .5oz of Pearle for bittering
4:00pm-Dump in the rest of the sweet orange peel which appears to be another .5oz.
4:12pm-Add what appears to be .5oz of Pearle
4:15pm-Flame off and start the P&PC process.-OG is 1.045
5:30pm-I had three unlabeled slurrys in the fridge and I choose the one that smelled a little spicy and just like what a Wit Bier should smell like. Which from my best guess it is Wyeast 3644.
6:45pm-Houston we have yeast activity!
Also at some point in this half of a turkey baster fell into one of the carboys. So as I said before I knew going into this that this would be something that I could never replicate and that I was just going to experiement.
So I give to you my 5gallons of Bitter Sweet Orange Wit (on the left) and 10gallons of my FrankenWit (on the right).
And yes this really is half of a turkey baster in my carboy.
Here is my estimated recipe.
15# Rahr 2row
12# White Wheat Malt
2# Flaked Wheat
1# Crystal 15L
1oz Pearle 60mins
.25oz Bitter & Sweet Orange Peel in first runnings
.25oz Bitter & Sweet Orange Peel @ 60mins
.75oz Corrander @ 60mins
: Cherry Vanilla Melomel, Blueberry melomel, Orange Cranberry Melomel, Port, Orange Blossom Muscat, Dubbel, Golden Strong
: 9/9/9/-My version, Carbernet Sauvignon, Merlot, Raspberry Melomel
: Tripel, 5 day IPA Squared, White Russian Imperial Stout
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