triethylborane
Well-Known Member
Brew Method: All Grain
Style Name: Witbier (BA calls it a Berliner Weiss, w/e)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.025
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.038
Final Gravity: 1.008
ABV (standard): 3.92%
IBU (tinseth): 15.68
SRM (morey): 3.37
FERMENTABLES:
4.3 lb - German - Pilsner (50.9%)
2.2 lb - American - White Wheat (26%)
0.5 lb - American - Carapils (Dextrine Malt) (5.9%)
0.25 lb - Rice Hulls (3%)
1.2 lb - German - Acidulated Malt - (late addition) (14.2%)
HOPS:
1 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 10 min, IBU: 15.68
MASH GUIDELINES:
1) Sparge, Temp: 150 F, Time: 90 min
Starting Mash Thickness: 1.3 qt/lb
OTHER INGREDIENTS:
30 oz - Raspberry Puree , Type: Flavor, Use: Primary
YEAST:
White Labs - Belgian Wit Ale Yeast WLP400
Fermentation Temp: 64 F
PRIMING:
Method: table sugar
CO2 Level: 2.8 Volumes
NOTES:
I made this recipe after seeing an extract version of this published in BYO. I made a few changes, such as selecting a late addition of Centennial to bring out citrus notes that pair well with the raspberry flavor.
The acidulated malt is added to the mash with 20 minutes remaining.
Fermented at 64f for about 4 days, ferm temp bumped to 68f and raspberry puree is added and left to sit for a week. I cold crashed for a day at 33f and bottled.
Funkwerks ships what I would consider over-carbonated bottles, goddamn stuff is almost all foam when you pour it, so 2.8 vols CO2 is nice but still provides that effervescent, champagne-like quality. It drinks easy and very close to Funkwerks' offering.
I think I might try lemon drop hops in the future, maybe with a late addition at 5 minutes with a few oz. See if that pops out the citrus more.
