SeamusMac
Well-Known Member
Hey all,
I'm going to be brewing my first Belgian-style Witbier for a competition being held by a local microbrewery and HBS. Here's my draft recipe that I've been working on, any comments on how I could improve the recipe would be greatly appreciated.
Preboil:
4.5 gallons of water
0.1 pound of 10L crystal malt (placed in water when heating begins and removed once the temperature reaches 170*F)
0.5 pound of flaked oats (placed in water when heating begins and removed once the temperature reaches 170*F)
Boil:
60 minutes:
3 pounds of 60/40 wheat/barley dried malt extract
1 ounce of Tettnanger hops pellets
15 minutes:
3 pounds of pilsen dried malt extract
0.25 pound cane sugar
1 tablespoon of flour
End of Boil:
0.25 ounce of Saaz hops pellets
0.5 ounce of ground coriander
Zest from 4 medium oranges
Top up to 5 gallons and ferment with Wyeast 3463 (Forbidden Fruit) for approximately 2 weeks and bottle.
Changes made in red.
I'd also like to add a small amount of lactic acid at bottling time (perhaps 5mL) but I've read that it take a long time to blend properly with the other components of the beer's flavour.
Thoughts?
I'm going to be brewing my first Belgian-style Witbier for a competition being held by a local microbrewery and HBS. Here's my draft recipe that I've been working on, any comments on how I could improve the recipe would be greatly appreciated.
Preboil:
4.5 gallons of water
0.1 pound of 10L crystal malt (placed in water when heating begins and removed once the temperature reaches 170*F)
0.5 pound of flaked oats (placed in water when heating begins and removed once the temperature reaches 170*F)
Boil:
60 minutes:
3 pounds of 60/40 wheat/barley dried malt extract
1 ounce of Tettnanger hops pellets
15 minutes:
3 pounds of pilsen dried malt extract
0.25 pound cane sugar
1 tablespoon of flour
End of Boil:
0.25 ounce of Saaz hops pellets
0.5 ounce of ground coriander
Zest from 4 medium oranges
Top up to 5 gallons and ferment with Wyeast 3463 (Forbidden Fruit) for approximately 2 weeks and bottle.
Changes made in red.
I'd also like to add a small amount of lactic acid at bottling time (perhaps 5mL) but I've read that it take a long time to blend properly with the other components of the beer's flavour.
Thoughts?