- Recipe Type
- All Grain
- Yeast
- WLP400
- Yeast Starter
- yes
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.051
- Final Gravity
- 1.007
- Boiling Time (Minutes)
- 60
- IBU
- 17
- Color
- 3
- Primary Fermentation (# of Days & Temp)
- ~7
- Secondary Fermentation (# of Days & Temp)
- ~14
- Additional Fermentation
- week in the keg
- Tasting Notes
- Light, fruity, very sublte sour
Let me start out by saying, I just tapped this tonight, and wow it's amazingly refreshing, light and easy drinking. If you dialed down the alcohol a tad, you could probably drink it all day and not have to worry about the buzz.
Between the wlp400 and the acid malt it has a very very subtle touch of sour. IME, this beer is how a wit should taste. If you're looking for a blue moon clone, this is not it. Instead more like an Alagash white, but still different.
This was my first decoction brew. It's a take on Jamil's wit from the radio show on wits.
OG: 1.051
FG: 1.007
SRM: 3*
IBU: 17
ABV: 5.7%
4lbs 6-row
4lbs White Wheat
1lb flaked Oats
.5lb Cane sugar
2oz Acid Malt
1oz Vangaurd @ 4.4% 45min
.5oz bitter orange peal 2mins
.5oz Crushed corriander 2mins
1tbsp flour @ flamout
Yeast: Wlp 400
So I'll start with the mash technique. All of the wheat, oats in it's own mash for a protein rest at 122F. 1.7qts/lb of grain for this mash. The rest of the grain (the 6-row and 2oz of acid malt) in your mash tun at 122 as well. 1.25qts/lb for this mash.
Now I rested the decoction mash (wheat, oats) for 15mins and then turned the burner on and brought it up to 148 and rested there for 30mins. Then lit the burner and brought it up to a boil for 15mins. After the boil, I scooped portions of the decoction mash that was boiling into the mash tun to bring the main mash up to 155. Rested that for 45mins and then added the rest of the decoction which brought it to ~170 for mash out. Then lauter and sparge like you normally do. I used 1.33qts/lb for the sparge.
I used 6-row and did a protein rest because of all the wheat and oats, over 50% of the grain bill. I crushed the wheat so fine, it was almost flour, and never got a stuck sprage, which I'm contributing to the 6row and protein rest.
The flour was added at flameout to ensure that I get a nice haze in this beer, because most of my wits end up going clear after a month in the keg... this has a definite starch haze.
BTW, I named this killer bee wit because, while I was brewing, I was repeatedly attacked by carpenter bees who has decided to take up residence on our deck. If you've ever seen a carpenter bee, the things are huge.
Between the wlp400 and the acid malt it has a very very subtle touch of sour. IME, this beer is how a wit should taste. If you're looking for a blue moon clone, this is not it. Instead more like an Alagash white, but still different.
This was my first decoction brew. It's a take on Jamil's wit from the radio show on wits.
OG: 1.051
FG: 1.007
SRM: 3*
IBU: 17
ABV: 5.7%
4lbs 6-row
4lbs White Wheat
1lb flaked Oats
.5lb Cane sugar
2oz Acid Malt
1oz Vangaurd @ 4.4% 45min
.5oz bitter orange peal 2mins
.5oz Crushed corriander 2mins
1tbsp flour @ flamout
Yeast: Wlp 400
So I'll start with the mash technique. All of the wheat, oats in it's own mash for a protein rest at 122F. 1.7qts/lb of grain for this mash. The rest of the grain (the 6-row and 2oz of acid malt) in your mash tun at 122 as well. 1.25qts/lb for this mash.
Now I rested the decoction mash (wheat, oats) for 15mins and then turned the burner on and brought it up to 148 and rested there for 30mins. Then lit the burner and brought it up to a boil for 15mins. After the boil, I scooped portions of the decoction mash that was boiling into the mash tun to bring the main mash up to 155. Rested that for 45mins and then added the rest of the decoction which brought it to ~170 for mash out. Then lauter and sparge like you normally do. I used 1.33qts/lb for the sparge.
I used 6-row and did a protein rest because of all the wheat and oats, over 50% of the grain bill. I crushed the wheat so fine, it was almost flour, and never got a stuck sprage, which I'm contributing to the 6row and protein rest.
The flour was added at flameout to ensure that I get a nice haze in this beer, because most of my wits end up going clear after a month in the keg... this has a definite starch haze.
BTW, I named this killer bee wit because, while I was brewing, I was repeatedly attacked by carpenter bees who has decided to take up residence on our deck. If you've ever seen a carpenter bee, the things are huge.