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Old 08-15-2008, 06:43 PM   #1
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Default All-Grain - Belgian Wit

Recipe Type: All Grain
Yeast: Wyeast 3463
Yeast Starter: 800 ml
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.014
IBU: 17
Boiling Time (Minutes): 60
Color: 6
Primary Fermentation (# of Days & Temp): 6 days @ 72
Secondary Fermentation (# of Days & Temp): 10 days @ 68
Tasting Notes: Quite good. Cereal mash was a good idea. Sour mash was good too.

4# Belgian pils
2# US 6-row
3.5# flaked wheat
1.5# rolled oats

1oz Saaz (2.9%aa) @ 60 mins
0.5oz Styrian Goldings (2.9%aa0 @ 60 mins
0.5oz Saaz @ 20 mins
0.5oz Styrian Goldings @ 5 mins
0.5oz Saaz @ 5 mins

1oz bitter orange peel @ 5 mins
0.5oz Coriander @ 5 mins

Mash schedule is out of Radical Brewing…
6-row, Wheat and Oats: 1) 2.19 gals @ 130F to hit 122F for 15 minutes, 2) Raise to 150F and hold for 15 minutes, 3) Raise to a boil for 15 minutes
Pils Malt: 1.25 gals @ 130F to hit 122F for 0-10 minutes
Add adjunct mash to Malt Mash: 1) Add Adjunct mash to Malt mash to increase to 155F for 45 minutes, 2) Mash-out at 170F
Sour mash: 1) Reserve 8oz of 1st runnings, 2) Add 1.5 Tbsp of crushed grain (<120F) and let sit covered for 5-8 days at 70-95deg, 3) Boil 5 mins and add to fermenter
*Mash stuck a little, 1st sparge only hit 160 deg, so it was thick. Might consider rice hulls in future.
**Sour mash was, well, sour. Not as nasty as I might have suspected, but smelled like sour milk.

Kind of a sluggish fermentation. I thought the starter was a little slow too. Significant yeast cake though. Kept it right around 72F. Some sulphur smell during ferment.

3/4 cup corn sugar. Condition for 2 weeks.

This is my second Wit (first was P/M) and I've been happy with both. Color was pale with nice haze. Again, like my first, this could have been a little "sharper", perhaps hop it a little stronger. I like the slight acidity I got from the sour mash and might increase the amount next time. Had a party and could barely keep up pouring this stuff. Carbonation was a little low.
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