Hi all, I'm relatively new to homebrewing, with two all-grain batches under my belt (first one had all sorts of disasters, but turned out pleasantly decent, second one failed to bottle condition, so I spun them around a few times and am letting them sit for a few more weeks). I'm getting ready for my third batch, and I'm thinking about trying a pale witbier, similar to Boulevard's collaboration White IPA, but maybe a little more wit and a little less India. So here's what I've pieced together on Brewer's Friend:
Batch Size: 2.5g
Boil Size: 4.5g (is this enough?)
3 lbs. Belgian Wheat
2 lbs. Belgian Pilsner
1 lb. Belgian Pale
.25oz Mosaic Hops pellet @ 60 min
.25oz Mosaic Hops pellet @ 10 min
.25oz Mosaic Hops pellet, Hop Stand @ 200º
(Optional) 1.25oz Mosaic Hops pellet, Dry Hopping 10 days, end of fermentation
Wyeast 3463 Forbidden Fruit
Mash @ ~155º for 1 hour
Batch Sparge
Ferment at 74º (primary only)
Calculated Information:
SRM: 4.4
IBU: 41.83
ABV: 6.15%
Original Gravity: 1.063
Final Gravity: 1.016
How does this look to you guys? Any recommendations for modifying it? I'd like to keep the Mosaic hops because they're a really interesting newer variety to me (just had a Prairie Artisan Ales Funky Gold Mosaic, and it was excellent), but do the hop proportions or times, or the grain bill, need refining? And would the dry hopping we worthwhile? Mosaic has been described as citra on steroids, so there are lots of fruit flavors to be found there.
Speaking of, one thing I noticed in my earlier brews is that despite a relatively high hop content based on the calculator, there wasn't a ton of hop characteristics in the first two batches. The second I'll chalk up to still being green, but the first had plenty of time to age, and it only got bitterness, despite hopping at 60/20/10/Hop Stand with Galaxy and Pilgrim hops. If I'm building this around Mosaic hops, I'd like to get the characteristics of it into the beer.
Thanks for any input!
Edit: Oh, and I would add coriander and possibly orange peel to the wort at the end of boiling.
Batch Size: 2.5g
Boil Size: 4.5g (is this enough?)
3 lbs. Belgian Wheat
2 lbs. Belgian Pilsner
1 lb. Belgian Pale
.25oz Mosaic Hops pellet @ 60 min
.25oz Mosaic Hops pellet @ 10 min
.25oz Mosaic Hops pellet, Hop Stand @ 200º
(Optional) 1.25oz Mosaic Hops pellet, Dry Hopping 10 days, end of fermentation
Wyeast 3463 Forbidden Fruit
Mash @ ~155º for 1 hour
Batch Sparge
Ferment at 74º (primary only)
Calculated Information:
SRM: 4.4
IBU: 41.83
ABV: 6.15%
Original Gravity: 1.063
Final Gravity: 1.016
How does this look to you guys? Any recommendations for modifying it? I'd like to keep the Mosaic hops because they're a really interesting newer variety to me (just had a Prairie Artisan Ales Funky Gold Mosaic, and it was excellent), but do the hop proportions or times, or the grain bill, need refining? And would the dry hopping we worthwhile? Mosaic has been described as citra on steroids, so there are lots of fruit flavors to be found there.
Speaking of, one thing I noticed in my earlier brews is that despite a relatively high hop content based on the calculator, there wasn't a ton of hop characteristics in the first two batches. The second I'll chalk up to still being green, but the first had plenty of time to age, and it only got bitterness, despite hopping at 60/20/10/Hop Stand with Galaxy and Pilgrim hops. If I'm building this around Mosaic hops, I'd like to get the characteristics of it into the beer.
Thanks for any input!
Edit: Oh, and I would add coriander and possibly orange peel to the wort at the end of boiling.