bubba_drums
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- May 27, 2014
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The brewing co-op that I am a member of is doing a wort giveaway next weekend and I get to partake. They are giving away the boiled and cooled wort and it's up to us to finish it. I don't know what direction I want to go with this so I'm open to suggestions. My initial thought was to go away from what they are doing with the witbier yeast and use a clean ale yeast and a bright dry hop (citra), but I'm not sure. Their finished product will be a hoppy witbier.
Here is the recipe (scaled for 7.5bbl)
OG: 11P (1.044 SG)
FG: 2P
ABV: 4.8%
IBU: 25
Yeast: BSI Celis (Belgian witbier)
Hops: Motueka/Mosaic
Malt: Maltwerks Pilsner (detroit lakes, MN!), malted red wheat, unmalted white wheat, flaked oats
Malt bill for 7.5bbls:
Pils 56% (245lbs)
Unmalted wheat 25% (100lbs)
Malted wheat 12.5% (55lbs)
Flaked Oats 6% (25lbs)
(plus some rice hulls for lauter aid)
Mash schedule:
Protein rest @ 125F for 20 minutes
Sacch rest @ 146F for 45 minutes
Mashout @ 165F
Hopping schedule:
15 IBU Motueka, 10 IBU Mosaic @ 0 minutes left in boil/start of whirlpool.
Dry hop post fermentation with 5.5# each Motueka and Mosaic.
Fermentation:
Pitch yeast in FV at 64F, set temp control for 74, allow to rise to set temp.
Looking forward to your suggestions
Here is the recipe (scaled for 7.5bbl)
OG: 11P (1.044 SG)
FG: 2P
ABV: 4.8%
IBU: 25
Yeast: BSI Celis (Belgian witbier)
Hops: Motueka/Mosaic
Malt: Maltwerks Pilsner (detroit lakes, MN!), malted red wheat, unmalted white wheat, flaked oats
Malt bill for 7.5bbls:
Pils 56% (245lbs)
Unmalted wheat 25% (100lbs)
Malted wheat 12.5% (55lbs)
Flaked Oats 6% (25lbs)
(plus some rice hulls for lauter aid)
Mash schedule:
Protein rest @ 125F for 20 minutes
Sacch rest @ 146F for 45 minutes
Mashout @ 165F
Hopping schedule:
15 IBU Motueka, 10 IBU Mosaic @ 0 minutes left in boil/start of whirlpool.
Dry hop post fermentation with 5.5# each Motueka and Mosaic.
Fermentation:
Pitch yeast in FV at 64F, set temp control for 74, allow to rise to set temp.
Looking forward to your suggestions