Witbier Apollo White Ale

[MorrisBrewingCo]

Recipe Type

All Grain

Yeast

White Labs Belgian Wit Ale Yeast WLP400

Yeast Starter

2 Liter for 193 billion cells

Batch Size (Gallons)

5.5

Original Gravity

1.050

Final Gravity

1.010 - 1.012

Boiling Time (Minutes)

60

IBU

21

Color

3 SRM

Primary Fermentation (# of Days & Temp)

14 Days at 62F

Additional Fermentation

1 Day at 38F

Tasting Notes

refreshing spicy floral flavor

Yeast Starter:
Activate Wyeast Smack Pack atleast 3 hours prior to making starter
Heat 2 Liters of water to boil
Add 6 oz. Pilsner DME to boiling water
Boil 15 minutes
Cover and Chill Wort to 70F
Transfer Wort to 2 Liter erlenmeyer flask
Aerate wort by shaking erlenmeyer flask
Add Wyeast Smack Pack to erlenmeyer flask
Cover erlenmeyer flask top with perforated aluminum foil secured by rubber band
Aerate with stir plate or frequent shaking

Grain Build:
6 lbs. Belgian Pilsner 60%
2.5 Unmalted White Wheat 25%
1.5 Malted Red Wheat 15%
.5 Rice Hulls (soak and rinse before adding)

Process:
Strike Water 3.33 gallons at 164F
Mash at 152F for 60 minutes
Fly Sparge 6 gallons at 170F
Boil Wort for 60 minutes

Hop Schedule:
1 oz. Tettnanger (4.5% AA) at 60 minutes
.33 oz. Saaz at (3.5% AA) at 60 minutes
.33 oz. Saaz at (3.5% AA) at 1 minute
0.3 oz. Coriander Crushed at Flameout
0.3 oz. Orange Peel, Bitter at Flameout
0.3 oz. Ginger (Fresh) at Flameout

Fermentation and Kegging:
Ferment for 14 Days at 62F
Cold Crash for 1 Day 38F
Keg at 14 PSI for 2 weeeks