blissiictrl
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- 12/1/14
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Hey guys, working on a mini BIAB for a local competition involving wheat beers - I've elected to do a 16A - Witbier
Comp Wheat (working title, haha)
Style: Witbier
OG: 1.047
FG: 1.012
ABV: 4.56 %
IBU's: 15.37
Color: 3.8 SRM
Batch Size: 12 L
Preboil OG: 1.040
Boil Time: 90 min
Grain Bill:
Pilsner (2 Row) 1250g
Wheat 1250g
Oats 350.00g
Honey 300g (some mix of clover and orange blossom, probably slightly more OB for citrus notes)
Hops
30.00 g 15.37 Hallertau Aroma 20 mins 4.00
Yeasts
Amount Name Laboratory / ID
2 act pkgs Belgian Witbier Wyeast Labs 3944
Additions
20g Ginger Root 3 days Primary
50 g Honey, Orange Blossom some as part of yeast starter and some in at pitch
5g Coriander Seed 15 mins Boil
20g Orange Zest 15 mins Boil
Fermentation Steps
Name Days / Temp
Primary 7 days @ 16.0°C
Secondary 14 days @ 17.0°C
Bottle/Keg 14 days @ 19.0°C
Honest critique or comments appreciated! Plan is to have it cold in the fridge for several days prior to comp
Comp Wheat (working title, haha)
Style: Witbier
OG: 1.047
FG: 1.012
ABV: 4.56 %
IBU's: 15.37
Color: 3.8 SRM
Batch Size: 12 L
Preboil OG: 1.040
Boil Time: 90 min
Grain Bill:
Pilsner (2 Row) 1250g
Wheat 1250g
Oats 350.00g
Honey 300g (some mix of clover and orange blossom, probably slightly more OB for citrus notes)
Hops
30.00 g 15.37 Hallertau Aroma 20 mins 4.00
Yeasts
Amount Name Laboratory / ID
2 act pkgs Belgian Witbier Wyeast Labs 3944
Additions
20g Ginger Root 3 days Primary
50 g Honey, Orange Blossom some as part of yeast starter and some in at pitch
5g Coriander Seed 15 mins Boil
20g Orange Zest 15 mins Boil
Fermentation Steps
Name Days / Temp
Primary 7 days @ 16.0°C
Secondary 14 days @ 17.0°C
Bottle/Keg 14 days @ 19.0°C
Honest critique or comments appreciated! Plan is to have it cold in the fridge for several days prior to comp