fineexampl
Well-Known Member
Extract - FineExampl's Strong Witbier
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Recipe Type: Extract
Yeast: WLP400
Yeast Starter: no
Additional Yeast or Yeast Starter: Pasteur Champagne
Batch Size (Gallons): 5.0
Original Gravity: 1.065
Final Gravity: 1.010
IBU: 24.2
Boiling Time (Minutes): 60
Color: 8.8srm
Primary Fermentation (# of Days & Temp): 3 weeks
Secondary Fermentation (# of Days & Temp): 4 weeks
Tasting Notes: If you sample this too early it will be sugary sweet and pretty damn vile.
Ingredients
Amount Item Type % or IBU
8.00 lb Wheat Liquid Extract (8.0 SRM) Extract 80.00 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 10.00 %
0.50 oz Hallertauer, New Zealand [8.50 %] (60 min) Hops 13.7 IBU
0.50 oz Hallertauer, New Zealand [8.50 %] (30 min) Hops 10.5 IBU
0.50 oz Hallertauer, New Zealand [8.50 %] (0 min) Hops -
1 tsp Cayenne Pepper (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Grapefruit Peel (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 oz Camomile (Boil 5.0 min) Misc
This is my first attempt at constructing a recipe and i know i went WAY off the style requirements, but i thought i'd share my recipe.
I intended this to be served at our wedding alongside my Pliny The Elder clone, but it took a long time to ferment and wasn't ready to bottle until after the honeymoon. I know witbiers are supposed to be drank fresh, but the WLP400 too forever to kick in. After 2 weeks in the primary i pitched the champage yeast and let it go one more week. Why? I really don't know my reasoning at the time aside from that it tasted like thick, malty, sugar water. I figured at the very worst it would dry it out a bit, which appeals to me anyway.
I haven't bottled yet, but the sample i took to get my final reading was damn fine stuff! Nice to have the wheat and a higher abv and a kick of the herbs and spices plus a relatively light (for me) hopping. The aroma is very similar to the imported witbiers i've had such as Paulaner and the like.
I'd apppreciate and/all constructive criticism. I'm well aware i'll get a ton of "what ya shoulda done is..." and such, but bring it on. No regrets here aside from not having it when i needed it. Bonus there is i get to drink it all myself.
edit: I modified the recipe up there as i just noticed i have the chile pepper amount way wrong. half ounce of cayenne?! that's too much. I used about a teaspoon. I also switced the coriander amount from what i had as .75 ounces. i didn't write down how much i used, but it was an average of what would be in a typical witbier.
--------------------------------------------------------------------------------
Recipe Type: Extract
Yeast: WLP400
Yeast Starter: no
Additional Yeast or Yeast Starter: Pasteur Champagne
Batch Size (Gallons): 5.0
Original Gravity: 1.065
Final Gravity: 1.010
IBU: 24.2
Boiling Time (Minutes): 60
Color: 8.8srm
Primary Fermentation (# of Days & Temp): 3 weeks
Secondary Fermentation (# of Days & Temp): 4 weeks
Tasting Notes: If you sample this too early it will be sugary sweet and pretty damn vile.
Ingredients
Amount Item Type % or IBU
8.00 lb Wheat Liquid Extract (8.0 SRM) Extract 80.00 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 10.00 %
0.50 oz Hallertauer, New Zealand [8.50 %] (60 min) Hops 13.7 IBU
0.50 oz Hallertauer, New Zealand [8.50 %] (30 min) Hops 10.5 IBU
0.50 oz Hallertauer, New Zealand [8.50 %] (0 min) Hops -
1 tsp Cayenne Pepper (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Grapefruit Peel (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 oz Camomile (Boil 5.0 min) Misc
This is my first attempt at constructing a recipe and i know i went WAY off the style requirements, but i thought i'd share my recipe.
I intended this to be served at our wedding alongside my Pliny The Elder clone, but it took a long time to ferment and wasn't ready to bottle until after the honeymoon. I know witbiers are supposed to be drank fresh, but the WLP400 too forever to kick in. After 2 weeks in the primary i pitched the champage yeast and let it go one more week. Why? I really don't know my reasoning at the time aside from that it tasted like thick, malty, sugar water. I figured at the very worst it would dry it out a bit, which appeals to me anyway.
I haven't bottled yet, but the sample i took to get my final reading was damn fine stuff! Nice to have the wheat and a higher abv and a kick of the herbs and spices plus a relatively light (for me) hopping. The aroma is very similar to the imported witbiers i've had such as Paulaner and the like.
I'd apppreciate and/all constructive criticism. I'm well aware i'll get a ton of "what ya shoulda done is..." and such, but bring it on. No regrets here aside from not having it when i needed it. Bonus there is i get to drink it all myself.
edit: I modified the recipe up there as i just noticed i have the chile pepper amount way wrong. half ounce of cayenne?! that's too much. I used about a teaspoon. I also switced the coriander amount from what i had as .75 ounces. i didn't write down how much i used, but it was an average of what would be in a typical witbier.