Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
40 g |
Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops |
$ 89.60 / kg
$ 3.58 |
Pellet |
4 |
Boil at 97 °C
|
60 min |
21.96 |
100% |
|
40 g
/ $ 3.58
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
40 g |
Hallertau Mittelfruh (Pellet) 40 g Hallertau Mittelfruh (Pellet) Hops |
$ 89.60 / kg
$ 3.58 |
21.96 |
100% |
|
40 g
/ $ 3.58
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6.96 L |
|
Strike |
81 °C |
67 °C |
90 min |
Starting Mash Thickness:
1.42 L/kg
Starting Grain Temp:
17 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
43 g |
Orange Zest
|
|
Herb |
Boil |
5 min. |
|
11 g |
Coriander Seed
|
|
Spice |
Boil |
5 min. |
|
1 each |
Postage
|
$ 5.00 / each
$ 5.00 |
Other |
Other |
0 min. |
|
1 each |
Milling
|
$ 4.00 / each
$ 4.00 |
Other |
Other |
0 min. |
|
$ 9.00
|
Target Water Profile
Balanced Profile
Notes
BREW DAY - Fri 25th Feb
Targets:
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%
Original source: https://byo.com/article/witbier-style-profile/
Original recipe was 28g hallertau but that would only deliver 15 IBUs. 40g is same as original Belgian blond
Step by Step
Target a liquor-to-grist ratio of about 3:1 by weight and a temperature of 50 °C.
Hold the mash at 50°C for 15 minutes then raise the temperature over the next 15 minutes to 68 °C.
Hold until conversion is complete, about 60 to 90 minutes.
Raise the temperature to mash out at 76°C for 10 mins.
Target pre-boil kettle volume around 25 L and the gravity is 1.039 (9.7 °P).
The total wort boil time is 90 minutes.
Add 40g bittering hops with 60 minutes remaining
Add spices with five minutes left in the boil.
No whirlfloc.
Chill the wort rapidly to 20°C, let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch yeast. Begin fermentation at 20°C,slowly raising temperature to 22°C by the last one-third of fermentation.
When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.
ACTUALS
Pitched yeast at 25c not 20c as no other way to further cool
OG was bang on, 1.050
Coriander seed was ground rather than whole or cracked
Fermented in fridge at 20c. Fermentation started within 12 hours but wort at 28/29c and over 30PSI - PRV going off. Couldn't keep temp down. Spunding at 10-12PSI.
Mon 28th Feb - 9:30am (Day 3) - closed spunding at 15PSI. Fridge 19.8c. Wort was still high at c26/27c
PSI continued rising a little to 17/18 PSI
Couldn't keep temp down. Kegged after 7 days, on 4th March.
Dip tube got stuck, churned up wort, trub recombined
Uncorrected FG 1.025
Corrected FG = 1.011 - was targeting 1.010 so, spot on.
ABV 5.28%
Gassed to 16 PSI (at room temp).
First taste - coriander seed bite, quite drying. Orange not detected. Bit grainy. Just needs some time to settle out.
Update 10th March - still in keg at room temp, hopefully trub settling out.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-03-10 23:22 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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