So I'm making witbier and this is my recipe:
Would a few things be a problem:
a) I noticed the fermzilla had some krausen/hop residue left which I didn't notice before. After previous batch I poured in fermzilla with water and starsan, let it sat there for days, siphoned it away, put another starsan solution in, shook the fermzilla, poured some hot water in which had been boiled, shook again, siphoned in another batch.
b) After pouring in dry yeast @22c and waited 12.5h, I noticed that I could use the saunas 28.1c to get some banana flavors to the beer so I put the beer in. However I don't know how well the beer takes temperature changes, thoughts?
c) After I was done with my hopped wort, I waited the wort to cool down. I had it in the fridge (no light 99% of the time) and then in room with lights on (all the time lights on). Then I remembered the light is not good for the beer. Can there be affect in taste if the hopped wort was in contact with light for an hour or two?
Witbier
Recipe Specs
----------------
Batch Size (L): 7.3
Total Grain (kg): 1.806
Total Hops (g): 2.71
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 11.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
0.795 kg Pilsner (44.02%)
0.492 kg Wheat Malt (27.24%)
0.375 kg Torrified Wheat (20.76%)
0.144 kg Rice Hulls (7.97%)
Hop Bill
----------------
1.6 g Magnum Pellet (14% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
1.1 g Mandarina Bavaria Pellet (10% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
Misc Bill
----------------
0.3 g Campden Tablet @ 10 Minutes (Mash)
2.3 g Lactic Acid @ 0 Minutes (Mash)
2.2 g Orange Peel @ 15 Minutes (Boil)
7.3 g Coriander Seed @ 5 Minutes (Boil)
Single step Infusion at 69°C for 90 Minutes.
Fermented at 22°C with Mangrove Jacks M20
Recipe Specs
----------------
Batch Size (L): 7.3
Total Grain (kg): 1.806
Total Hops (g): 2.71
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 11.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
0.795 kg Pilsner (44.02%)
0.492 kg Wheat Malt (27.24%)
0.375 kg Torrified Wheat (20.76%)
0.144 kg Rice Hulls (7.97%)
Hop Bill
----------------
1.6 g Magnum Pellet (14% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
1.1 g Mandarina Bavaria Pellet (10% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
Misc Bill
----------------
0.3 g Campden Tablet @ 10 Minutes (Mash)
2.3 g Lactic Acid @ 0 Minutes (Mash)
2.2 g Orange Peel @ 15 Minutes (Boil)
7.3 g Coriander Seed @ 5 Minutes (Boil)
Single step Infusion at 69°C for 90 Minutes.
Fermented at 22°C with Mangrove Jacks M20
Would a few things be a problem:
a) I noticed the fermzilla had some krausen/hop residue left which I didn't notice before. After previous batch I poured in fermzilla with water and starsan, let it sat there for days, siphoned it away, put another starsan solution in, shook the fermzilla, poured some hot water in which had been boiled, shook again, siphoned in another batch.
b) After pouring in dry yeast @22c and waited 12.5h, I noticed that I could use the saunas 28.1c to get some banana flavors to the beer so I put the beer in. However I don't know how well the beer takes temperature changes, thoughts?
c) After I was done with my hopped wort, I waited the wort to cool down. I had it in the fridge (no light 99% of the time) and then in room with lights on (all the time lights on). Then I remembered the light is not good for the beer. Can there be affect in taste if the hopped wort was in contact with light for an hour or two?
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