The Scientist
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Easy Hoe
Wheat - Belgian White (Wit)Partial
Brewer's Notes
I realy used a kit to do this, either way its still good.
1.7kg Brewcraft Belgin Wheat
1kg Morgans wheat malt
250g Orange Blossum Honey
500g Torrified Wheat "2x 'Just Wheat' Cerial boxes"
12g fresh crushed Corriander seed
15g Hallertauer pellets
The zest of one orange
Yeast was cultured from a bottle of Hoeegarden
Torrified Wheat was soaked in 68°C water for 30min, then boiled with the honey. This breaks up the crap in them (trub).
Make sure you boil the Orange & Corriander for at least 2 min and put into the fermenter when primary fermentation is about 2/3's complete, keep around 18-20°C.
The Hallertauer pellets were thrown into the secondary / cold conditioning cube as per dry hopping technique.
The rest is as per normal
1.7kg Brewcraft Belgin Wheat
1kg Morgans wheat malt
250g Orange Blossum Honey
500g Torrified Wheat "2x 'Just Wheat' Cerial boxes"
12g fresh crushed Corriander seed
15g Hallertauer pellets
The zest of one orange
Yeast was cultured from a bottle of Hoeegarden
Torrified Wheat was soaked in 68°C water for 30min, then boiled with the honey. This breaks up the crap in them (trub).
Make sure you boil the Orange & Corriander for at least 2 min and put into the fermenter when primary fermentation is about 2/3's complete, keep around 18-20°C.
The Hallertauer pellets were thrown into the secondary / cold conditioning cube as per dry hopping technique.
The rest is as per normal
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 1 kg | TF Torrefied Wheat |
 | 1.5 kg | Muntons LME - Extra Light |
| 1 kg | Muntons LME - Wheat |
| 0.5 kg | Clover Honey |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 35 g | Hallertauer (Pellet, 4.8AA%, 45mins) | ||
| 15 g | Hallertauer (Pellet, 4.8AA%, 15mins) | ||
| 15 g | Hallertauer (Pellet, 4.8AA%, 5mins) |
Yeast
 | 250 ml | Wyeast Labs 3944 - Belgian Witbier |
Misc
 | 15 g | Orange Peel |
| 12 g | Corriander |
23L Batch Size
Brew Details
- Original Gravity 1.049 (calc)
- Final Gravity 1.013 (calc)
- Bitterness 22.9 IBU
- Efficiency 75%
- Alcohol 4.67%
- Colour 7 EBC
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 4 days
