Witbier
Rye Wit
10# belgpalemalt
1 # vienna
3 # rye
mashing at 150 I am always low on temps.. so we’ll see. the article said to mash in the lower mashing temps. From my previous experiences, that should be no problem
– for 60 min, collecting close to 7 gallons and a
90 min boil
1 oz Saaz 60 min
1 oz Styrian Goldings 60 min
1 oz Styrian Goldings 10 min
1 oz of corriander
1 oz of dried orange peel
– I have some dried ginger I would like to use.. don’t know how much.. but .5 -1 oz of ginger..
and a Belg Wit yeast cake.
According to my little spreadsheet thing… with 65 eff..
1.065 and 30 IBu 12.8 aaus
1 # vienna
3 # rye
mashing at 150 I am always low on temps.. so we’ll see. the article said to mash in the lower mashing temps. From my previous experiences, that should be no problem
– for 60 min, collecting close to 7 gallons and a
90 min boil
1 oz Saaz 60 min
1 oz Styrian Goldings 60 min
1 oz Styrian Goldings 10 min
1 oz of corriander
1 oz of dried orange peel
– I have some dried ginger I would like to use.. don’t know how much.. but .5 -1 oz of ginger..
and a Belg Wit yeast cake.
According to my little spreadsheet thing… with 65 eff..
1.065 and 30 IBu 12.8 aaus
Wit #2- all grain!
6 lb of pale malt
8 lb of wheat malt
1 lb of flaked oats
hops
1 oz of Hallertau
.25 of Saaz -
I attemped a step infusion and failed.
- doughed in with nearly 3 gal of 134- looking for a 120*
mash- it was 129, added some cold water, got to 122. rest for 15 min,
My spread sheet said to add nearly 2 gal of boiling water to bump the temp to 150, i got 140 – (low end of mash temp.. again- always grr)
- I added more boiling water until I got to 145* ,mash for one hour.
no mash out.. recirculated runnings and drain.
Sparged with 175* water, hoping to get grain bed to 165, nope.. 155, – - recirculated.. drained.AKK- at least 2 gal short!-
1.5 gal of boiling added to mash.. 2nd sparge!- recirculate.. drain. still short.
1 gal of cold tap- (should usually be hot)
- added…. and drained. after a good hot break
I added all the hops.
after 45 min I added 1 oz of orange peels
and 1 oz of crushed corriander. -
– here is where things get fun.-
I tried to run boiling wort thru the chiller.
but the orange peels- and lots of break (proteins) clogged the spigot.
I thought maybe gravity could bust thru. I stirred to create a whirlpool, causing the proteins to clump. – waited 10-15 min,
lifted the keg up to drain, and no action.
I then put the kettle back on the burner, and added my immersion chiller, and had to bring it to a boil, stirring up all the crap. – i had to sanitize the chiller, – I waited a few mins with the boiling. – then killed the heat. – started the immersion chiller. 15-20min, down from boiling to 80..
Pitched Wyeast Belg.Wit- 3944. it’s chugging at 76*- it’s been 14 hours. “I posted this today somewheres else.. – -brewed 7/7/05- and kegged on the 20th and guzzled on the 29th! – a friend and I finished the last 5 pints, on monday. – good.. but not as good as on my bday 7-29!
6 lb of pale malt
8 lb of wheat malt
1 lb of flaked oats
hops
1 oz of Hallertau
.25 of Saaz -
I attemped a step infusion and failed.
- doughed in with nearly 3 gal of 134- looking for a 120*
mash- it was 129, added some cold water, got to 122. rest for 15 min,
My spread sheet said to add nearly 2 gal of boiling water to bump the temp to 150, i got 140 – (low end of mash temp.. again- always grr)
- I added more boiling water until I got to 145* ,mash for one hour.
no mash out.. recirculated runnings and drain.
Sparged with 175* water, hoping to get grain bed to 165, nope.. 155, – - recirculated.. drained.AKK- at least 2 gal short!-
1.5 gal of boiling added to mash.. 2nd sparge!- recirculate.. drain. still short.
1 gal of cold tap- (should usually be hot)
- added…. and drained. after a good hot break
I added all the hops.
after 45 min I added 1 oz of orange peels
and 1 oz of crushed corriander. -
– here is where things get fun.-
I tried to run boiling wort thru the chiller.
but the orange peels- and lots of break (proteins) clogged the spigot.
I thought maybe gravity could bust thru. I stirred to create a whirlpool, causing the proteins to clump. – waited 10-15 min,
lifted the keg up to drain, and no action.
I then put the kettle back on the burner, and added my immersion chiller, and had to bring it to a boil, stirring up all the crap. – i had to sanitize the chiller, – I waited a few mins with the boiling. – then killed the heat. – started the immersion chiller. 15-20min, down from boiling to 80..
Pitched Wyeast Belg.Wit- 3944. it’s chugging at 76*- it’s been 14 hours. “I posted this today somewheres else.. – -brewed 7/7/05- and kegged on the 20th and guzzled on the 29th! – a friend and I finished the last 5 pints, on monday. – good.. but not as good as on my bday 7-29!