acidrain23
Well-Known Member
This is my 2nd attempt at a wit (the first being "Galdalf the White" of course). Also, technically, this is my first all grain batch. Since I only cooked up a three gallon batch, I found I could handle all of the grain BIAB style in my 7 gallon pot! Additionally, I found some interesting ingredients to add (my secret spice!), more on that in a sec. Here is what I came up with:
For 3.5 Gallons
For 3.5 Gallons
2 lbs flaked wheat
2 lbs pilsner malt
2 lbs wheat malt
8 oz flaked oats
(Rice Hulls)
60M .5 oz Styrian Goldings
10M .75 oz Styrian Goldings
5M .5 oz crushed coriander, zest of four tangerines, zest of three sweet/Persian limes*** + juice, 1 tsp fresh grated ginger, .25 oz dried chamomile
0M .75 oz Styrian Goldings
Predicted-
OG: 1.049
FG: 1.012
IBUs: 23
Yeast: Wyeast Belgian Wit
Actual yield, 4 gallons, OG: 1.052
I started the mash at 122F and then ramped up to 154F for a 90M mash (possibly why I got better efficiency then predicted). I also did a more through "sparge" than usual (took the whole grain bag and added it to a pot of fresh hot water, then did more rinsing after I removed that). Since I got a higher gravity than expected, I just topped off with water until I hit my desired gravity giving me more wort. The extra wort was put in another vessel, I'm going to top off with this after the Wit yeast blows about 1/3 of the beer out of the blowoff tube, haha.
The ginger is new, I thought the lemony/spiciness of fresh ginger in small amounts would add a nice touch.
For 3.5 Gallons
For 3.5 Gallons
2 lbs flaked wheat
2 lbs pilsner malt
2 lbs wheat malt
8 oz flaked oats
(Rice Hulls)
60M .5 oz Styrian Goldings
10M .75 oz Styrian Goldings
5M .5 oz crushed coriander, zest of four tangerines, zest of three sweet/Persian limes*** + juice, 1 tsp fresh grated ginger, .25 oz dried chamomile
0M .75 oz Styrian Goldings
Predicted-
OG: 1.049
FG: 1.012
IBUs: 23
Yeast: Wyeast Belgian Wit
Actual yield, 4 gallons, OG: 1.052
I started the mash at 122F and then ramped up to 154F for a 90M mash (possibly why I got better efficiency then predicted). I also did a more through "sparge" than usual (took the whole grain bag and added it to a pot of fresh hot water, then did more rinsing after I removed that). Since I got a higher gravity than expected, I just topped off with water until I hit my desired gravity giving me more wort. The extra wort was put in another vessel, I'm going to top off with this after the Wit yeast blows about 1/3 of the beer out of the blowoff tube, haha.
The ginger is new, I thought the lemony/spiciness of fresh ginger in small amounts would add a nice touch.