Lawnmower Beer

Discussion in 'Recipes for Feedback' started by Craigerrr, Apr 30, 2019.

  1. Craigerrr

    Craigerrr Well-Known Member

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    Looking to brew something light, crisp, and fresh for the warmer weather.
    I have had excellent results with any recipes I have copied from AnkeK here on BF.
    I have a couple of questions on this witbier, was hoping to get some feed back on.
    https://www.brewersfriend.com/homebrew/recipe/view/817712/tangerine-witbier

    The mash schedule...
    Is it necessary to do all of these steps?
    Or can I just mash for 90 minutes at 159-151F?
    witbier mash.JPG

    The water profile...
    Super soft water, does this make sense for this style?
    witbier water.JPG
    Thanks in advance for the input!
    Craigerrr
     
  2. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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  3. J A

    J A Well-Known Member

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    #3 J A, Apr 30, 2019
    Last edited: May 1, 2019
    I think you mean 149-151 and, yes, you can. My standard has been around 1 hour at 149 and then some time at 158 for a little extra conversion. I've been getting very light, crisp beers from the 1.040 batches that I make for building yeast up. And since I use pretty much the same Blonde Ale recipe for all my "starter" beers, I get to explore the expression of flavors from various yeast strains. They all end up being killer "lawnmower" beers.
     
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  4. Craigerrr

    Craigerrr Well-Known Member

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  5. Craigerrr

    Craigerrr Well-Known Member

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    So mash temperature of 149F to 151F, check.

    Does anyone have an opinion on the water profile?
    I am building up from RO.
     
  6. Trialben

    Trialben Well-Known Member

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    If it were mine I'd go some hops around 10 to go for some aroma don't want it comming across tooo plain. As for water a bit of calcium wouldn't go astray I'd favour gypsum too for a drier crisper bight.
    That grist looks interesting. Any long mash in low 60's C will get you a good fermentable wort.
     

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