Bizarre
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- Joined
- 3/4/06
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Oh great and mighty beer gods - hehe - just wanted a few opinions on my latest concoction! I wanted to do a Witt style using extract and grains - mainly because I want to start doing AG batches - so this was a bit of an experiment to see what it was all about. I came up with this by looking at heaps of other recipes and running it thru Promash (which I am still coming to grips with).
Recipe Specifics
----------------
Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 4.45
Anticipated OG: 1.051 Plato: 12.69
Anticipated SRM: 4.5
Anticipated IBU: 19.9
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
22.5 1.00 kg. TF Torrefied Wheat UK 72.48 2
4.5 0.20 kg. TF Maris Otter Pale Ale Malt UK 77.43 3
38.2 1.70 kg. Muntons LME - Wheat England 80.07 3
22.5 1.00 kg. Muntons DME - Light England 99.55 5
1.1 0.05 kg. Honey 90.89 0
11.2 0.50 kg. Flaked Oats America 67.12 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Hallertau Northern Brewer Pellet 8.50 14.8 30 min.
25.00 g. Czech Saaz Pellet 3.50 3.2 15 min.
25.00 g. Czech Saaz Pellet 3.50 2.0 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.70 Oz Corriander Seed Spice 15 Min.(boil)
1.00 Oz Bitter Orange Peel Spice 15 Min.(boil)
Yeast
-----
WYeast 3944 Belgian White Beer
Notes
-----
1) Heat wheat, palemalt and oats to 65 C and hold temp for 60 minutes.
2) Raise temp to 75 and hold for 10 minutes.
3) Rinse (sparge) the grains
4) Remove the grains, add the dry malt extract, add the honey and
gently boil for 15 minutes.
5) Add the Hallertau - boil for 15 minutes.
6) Add Saaz lot 1, the orange peel and corriander - boil for 10 minut
es.
7) Add Saaz lot 2 and boil for 5 minutes.
8) Cool "wort" for
30 minutes
9) Empty LME can into fermenter and dissolve with a kettle f
ull of boiling water.
10) Strain the cooled "wort" into the fermenter an
d top up to 24L.
11) Ferment at 20C
This was how it was meant to go but I had the bank manager coming over to go through some paper work, so I was flapping about getting this done and made a couple of mistakes! <_<
1) I added to much oats - umm 500g (too much on my mind) instead of 50g - and only realised 20 minutes in! :unsure:
2) My mashout was only meant to be 10 minutes - it ended up being 40 cause I was tied up with paperwork!
Console me or ridicule me - have I made pig swill or might it just be drinkable?
I am in your hands
Recipe Specifics
----------------
Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 4.45
Anticipated OG: 1.051 Plato: 12.69
Anticipated SRM: 4.5
Anticipated IBU: 19.9
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
22.5 1.00 kg. TF Torrefied Wheat UK 72.48 2
4.5 0.20 kg. TF Maris Otter Pale Ale Malt UK 77.43 3
38.2 1.70 kg. Muntons LME - Wheat England 80.07 3
22.5 1.00 kg. Muntons DME - Light England 99.55 5
1.1 0.05 kg. Honey 90.89 0
11.2 0.50 kg. Flaked Oats America 67.12 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Hallertau Northern Brewer Pellet 8.50 14.8 30 min.
25.00 g. Czech Saaz Pellet 3.50 3.2 15 min.
25.00 g. Czech Saaz Pellet 3.50 2.0 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.70 Oz Corriander Seed Spice 15 Min.(boil)
1.00 Oz Bitter Orange Peel Spice 15 Min.(boil)
Yeast
-----
WYeast 3944 Belgian White Beer
Notes
-----
1) Heat wheat, palemalt and oats to 65 C and hold temp for 60 minutes.
2) Raise temp to 75 and hold for 10 minutes.
3) Rinse (sparge) the grains
4) Remove the grains, add the dry malt extract, add the honey and
gently boil for 15 minutes.
5) Add the Hallertau - boil for 15 minutes.
6) Add Saaz lot 1, the orange peel and corriander - boil for 10 minut
es.
7) Add Saaz lot 2 and boil for 5 minutes.
8) Cool "wort" for
30 minutes
9) Empty LME can into fermenter and dissolve with a kettle f
ull of boiling water.
10) Strain the cooled "wort" into the fermenter an
d top up to 24L.
11) Ferment at 20C
This was how it was meant to go but I had the bank manager coming over to go through some paper work, so I was flapping about getting this done and made a couple of mistakes! <_<
1) I added to much oats - umm 500g (too much on my mind) instead of 50g - and only realised 20 minutes in! :unsure:
2) My mashout was only meant to be 10 minutes - it ended up being 40 cause I was tied up with paperwork!
Console me or ridicule me - have I made pig swill or might it just be drinkable?
I am in your hands