Hoser
Well-Known Member
Ok,
Having a go at a partial mash to make a Witbier:
Boil volume - 28L
Batch volume - 20L
Malt
Torrified Wheat 1kg
2 Row Pils Malt 300g
Dry Wheat Malt Extract 2kg
Hops
Perle 8.5%AA 7g - 60min
Hallertau 4.5%AA 7g - 60min
Hallertau 4.5%AA 7g - 45min
Hallertau 4.5AA 7g - 15min
Yeast
Wyeast Witbier 3944
Other
Orange zest 30g
Crushed coriander 40g
Est OG 1056
Est FG 1014
IBU 19.7
Method:
1. Stepped mash of torrified wheat and Pils malt 45 degrees 15min, 67 degrees 1 hour
2. 90 minute boil
3. Add orange zest and crush at flameout
4. No chill 2-3 days
So questions. What is your experience. Do you recommend any changes?
Also what is the best time and method to add orange and coriander? Is this added at flameout? At start of boil? In secondary?
And what is the best time orange and coriander to add? I'm thinking zest of fresh orange peel and crushed coriander seed?
Cheers!
Having a go at a partial mash to make a Witbier:
Boil volume - 28L
Batch volume - 20L
Malt
Torrified Wheat 1kg
2 Row Pils Malt 300g
Dry Wheat Malt Extract 2kg
Hops
Perle 8.5%AA 7g - 60min
Hallertau 4.5%AA 7g - 60min
Hallertau 4.5%AA 7g - 45min
Hallertau 4.5AA 7g - 15min
Yeast
Wyeast Witbier 3944
Other
Orange zest 30g
Crushed coriander 40g
Est OG 1056
Est FG 1014
IBU 19.7
Method:
1. Stepped mash of torrified wheat and Pils malt 45 degrees 15min, 67 degrees 1 hour
2. 90 minute boil
3. Add orange zest and crush at flameout
4. No chill 2-3 days
So questions. What is your experience. Do you recommend any changes?
Also what is the best time and method to add orange and coriander? Is this added at flameout? At start of boil? In secondary?
And what is the best time orange and coriander to add? I'm thinking zest of fresh orange peel and crushed coriander seed?
Cheers!