5.2% ABV 17 IBU 3 SRM

Fermentables

OG:1.052 FG:1.012
Amount Name
2.20 kg
Pilsner (Weyermann)
2.00 kg
Wheat, Plain Flour White
0.20 kg
Oats, Flaked
0.15 kg
Acidulated (Weyermann)

Hops

IBUs Name Time
15 ibus
Hallertauer, New Zealand
60 mins
2 ibus
Goldings, East Kent
10 mins
-
Goldings, East Kent
0 mins

Misc

Amount Name Time
2.50 g
Gypsum (Calcium Sulfate)
Mash
0.50 g
Chalk
Mash
15.00 g
Orange Peel, Bitter
20 mins
1.00 Items
Immersion Chiller
15 mins
15.00 g
Coriander Seed
10 mins
15.00 g
Orange Peel, Bitter
0 mins
5.00 g
Coriander Seed
0 mins

Yeast

ID Name
3944
Belgian Witbier

Mash

Step Temp Type Time
40.0 C
Infusion
30 mins
50.0 C
Decoction
30 mins
68.0 C
Decoction
60 mins
76.0 C
Infusion
10 mins

Brewing Notes

***Change the Brewhouse Efficiency back to 82%***

Beginning of Mash Schedule (Water/Grain Ratio = 2.5 L/kg)

1. Mix 0.75kg of crushed grain with 2L of water, raise temperature to 50C.
2. Mix in all the Plain Flour and 5L of water. Raise temperature to 68C, hold for 30 mins.
3. Add to rest of grain and water. Level temperature out to 40C, hold for 30 mins.
4. Follow remaining schedule in 'Mash Steps > Protein Rest'...

3 x large oranges required.
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