Brewer's Notes
Partial mash is mainly wheat and oats, I would add more barley if possible but don't have a kettle big enough. I did a long mash in the oven, at 50 deg for an hour then 65 deg for an hour. After mashing out, still got a very stuck sparge. THis will need rice hulls in the mash. But only way to get a partial with raw wheat, and no malted wheat.
Tasted really good stright out of fermentor, is now in the bottle for a few weeks - can't wait.
Tasted really good stright out of fermentor, is now in the bottle for a few weeks - can't wait.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
2.25 kg | TF Torrefied Wheat | |
0.5 kg | BB Ale Malt | |
0.25 kg | Flaked Oats | |
1.25 kg | Generic DME - Light |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
15 g | Styrian Goldings (Pellet, 5.4AA%, 60mins) | |||
15 g | Saaz (Czech) (Pellet, 4.0AA%, 60mins) | |||
15 g | Saaz (Czech) (Pellet, 4.0AA%, 15mins) |
Yeast
125 ml | Wyeast Labs 3944 - Belgian Witbier |
Misc
25 g | Orange Peel | |
25 g | Corriander |
23L Batch Size
Brew Details
- Original Gravity 1.05 (calc)
- Final Gravity 1.013 (calc)
- Bitterness 19 IBU
- Efficiency 75%
- Alcohol 4.81%
- Colour 10 EBC
- Batch Size 23L
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 4 days