Rui
Member
helloo from a warm and burnning Portugal 
Here in Portugal, summer its being problematic with a lot of forests fires....specially for who lives in the country like me. Some weeks ago, my town was almost consumed by the flames, and in this situations you see who are the friends that are there for every kind of situation. A friend had his house almost burnned, but we were abble to save it with the help from the firemans and army, but were 4 long days and nights..... That friend to say thanks to everyone that helped, organized a pool party and a barbecue. Everyone would take something to drink or eat, and i of course offered me to brew something for the event. something that i did :fro:
We have a lot of girls in the group, they were brave fighting the fire, so i brewed something thinking about them. (the most of the people are not into craftbeer scene, but slowly they start to be curious about it, and the girls usually arent drinking beer) But this time i nailled it
My first concern was to make something light, not to bitter and refreshing for a warm day(40ºC) and tasty, capable to convince the girls 8) , I went for a witbier's grain bill, but with a twist, instead of usual orange peel and coriander, i used a japanese hops and raspberry in secondary. The other reason that i choosed a witbier, was beacause of the short time i had...25 days to brew it, fermentation, kegging, carbonating.......
I dont have many fotos of the brewday, but i was also using my new brew set up, a ACE Microbrewery 30L =D>
here's the recipe:
Witbier
Recipe Specs
----------------
Batch Size (L): 18.0
Total Grain (kg): 3.340
Total Hops (g): 25.00
Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol by Volume (ABV): 3.91 %
Colour (SRM): 2.9 (EBC): 5.8
Bitterness (IBU): 15.2 (Average)
Brewhouse Efficiency (%): 63
Boil Time (Minutes): 90
Grain Bill
----------------
2.000 kg Pilsner (59.88%)
0.840 kg Wheat Malt (25.15%)
0.500 kg Flaked Wheat (14.97%)
Hop Bill
----------------
5.0 g Sorachi Pellet (8% Alpha) @ 90 Minutes (First Wort) (0.3 g/L)
20.0 g Sorachi Pellet (8% Alpha) @ 10 Minutes (Boil) (1.1 g/L)
Misc Bill
1.500 kg raspberry, Frozen
Single step Infusion at 67°C for 90 Minutes.
Fermented at 20°C with Safbrew T-58
Notes
----------------
Added 1.5kg of raspberry during 5 days!!!
Sample taste: Realy dry, reached 1006, and with a good acidity.....refreshing!!
First pint out of the keg
http://imgur.com/g1VVOPy
http://imgur.com/LBINWob
The raspberry wit at the party in good company, with a nice mango Pale ale that brewed before for my summer's beer keg stock!!
http://imgur.com/lDSaI5N
http://imgur.com/2a0co1F
Like i said above, the most of the people are ****ty lager drinkers, that they brought in large amounts, but my 36L of beer were finishing in a couple of hours, and received lots of compliments from everyone.
This beer let me proud of my brewer skills, because i was able to plan, build a recipe, brew the beer, that fitted perfectly to the place, the moment and the audiance.
Cheers
Here in Portugal, summer its being problematic with a lot of forests fires....specially for who lives in the country like me. Some weeks ago, my town was almost consumed by the flames, and in this situations you see who are the friends that are there for every kind of situation. A friend had his house almost burnned, but we were abble to save it with the help from the firemans and army, but were 4 long days and nights..... That friend to say thanks to everyone that helped, organized a pool party and a barbecue. Everyone would take something to drink or eat, and i of course offered me to brew something for the event. something that i did :fro:
We have a lot of girls in the group, they were brave fighting the fire, so i brewed something thinking about them. (the most of the people are not into craftbeer scene, but slowly they start to be curious about it, and the girls usually arent drinking beer) But this time i nailled it
My first concern was to make something light, not to bitter and refreshing for a warm day(40ºC) and tasty, capable to convince the girls 8) , I went for a witbier's grain bill, but with a twist, instead of usual orange peel and coriander, i used a japanese hops and raspberry in secondary. The other reason that i choosed a witbier, was beacause of the short time i had...25 days to brew it, fermentation, kegging, carbonating.......
I dont have many fotos of the brewday, but i was also using my new brew set up, a ACE Microbrewery 30L =D>
here's the recipe:
Witbier
Recipe Specs
----------------
Batch Size (L): 18.0
Total Grain (kg): 3.340
Total Hops (g): 25.00
Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol by Volume (ABV): 3.91 %
Colour (SRM): 2.9 (EBC): 5.8
Bitterness (IBU): 15.2 (Average)
Brewhouse Efficiency (%): 63
Boil Time (Minutes): 90
Grain Bill
----------------
2.000 kg Pilsner (59.88%)
0.840 kg Wheat Malt (25.15%)
0.500 kg Flaked Wheat (14.97%)
Hop Bill
----------------
5.0 g Sorachi Pellet (8% Alpha) @ 90 Minutes (First Wort) (0.3 g/L)
20.0 g Sorachi Pellet (8% Alpha) @ 10 Minutes (Boil) (1.1 g/L)
Misc Bill
1.500 kg raspberry, Frozen
Single step Infusion at 67°C for 90 Minutes.
Fermented at 20°C with Safbrew T-58
Notes
----------------
Added 1.5kg of raspberry during 5 days!!!
Sample taste: Realy dry, reached 1006, and with a good acidity.....refreshing!!
First pint out of the keg
http://imgur.com/g1VVOPy
http://imgur.com/LBINWob
The raspberry wit at the party in good company, with a nice mango Pale ale that brewed before for my summer's beer keg stock!!
http://imgur.com/lDSaI5N
http://imgur.com/2a0co1F
Like i said above, the most of the people are ****ty lager drinkers, that they brought in large amounts, but my 36L of beer were finishing in a couple of hours, and received lots of compliments from everyone.
This beer let me proud of my brewer skills, because i was able to plan, build a recipe, brew the beer, that fitted perfectly to the place, the moment and the audiance.
Cheers
