Hoser
Well-Known Member
Brewer's Notes
Mash 4L water with torrified wheat and pils malt in muslin bag:
protein rest 4L 45deg 15mins
starch conversion 65deg 60mins
mashout 77deg
drain bag, sparge in separate pot 74deg for 30mins, then drain bag again
Full boil 28L for 90mins. No chill. Have yet to pitch yeast but will make starter this weekend. Will let you know how it goes!
protein rest 4L 45deg 15mins
starch conversion 65deg 60mins
mashout 77deg
drain bag, sparge in separate pot 74deg for 30mins, then drain bag again
Full boil 28L for 90mins. No chill. Have yet to pitch yeast but will make starter this weekend. Will let you know how it goes!
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
1 kg | TF Torrefied Wheat | |
0.3 kg | Hoepfner Pilsner malt | |
2 kg | Briess DME- Weizen |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
7 g | Pearle (Pellet, 8.0AA%, 60mins) | |||
7 g | Hallertauer (Pellet, 4.8AA%, 60mins) | |||
7 g | Hallertauer (Pellet, 4.8AA%, 10mins) | |||
5 g | Pearle (Pellet, 8.0AA%, 20mins) |
Yeast
125 ml | Wyeast Labs 3944 - Belgian Witbier | |
125 ml | Wyeast Labs 3944 - Belgian Witbier |
Misc
40 g | Corriander | |
40 g | Orange Peel | |
0.3 g | Irish Moss | |
0.3 tsp | Yeast Nutrient |
19L Batch Size
Brew Details
- Original Gravity 1.056 (calc)
- Final Gravity 1.014 (calc)
- Bitterness 16.3 IBU
- Efficiency 75%
- Alcohol 5.46%
- Colour 12 EBC
- Batch Size 19L
Fermentation
- Primary 14 days
- Conditioning 4 days