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Old 11-09-2016, 04:17 PM   #1
Grizzly299
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Default Stop Wittering On (Witbier)

I made this beer over a month ago and I've got to say it's pretty good.Dont take my word for it, give it a go yourself!

Notes:

Appearance:Cloudy,Pale, Straw coloured with a thick wobbly head.

Aroma: Wheat,Malty, Slight citrus.

Taste:Wheat,Spicy yeast,Bread, low levels of orange/citrus and coriander.Mild and pleasant nutmeg aftertaste.

Mouthfeel: Light to medium

Finish: Short and slightly tart.

****I have hard water (213caco3) so you may not need the acid malt if your water is softer.



OG: 1.044
FG: 1.012 ish (I bottled at 1.013 and it over carbed)
Volume: 18-19 litres in fermenter
Efficiency: 64%

Grains;

2 Kg Unmalted Wheat
2.6 Kg Pilsner Malt
87g Acid Malt (****Depends on your water, mine is very hard)
230g Oat Husks

Mash Schedule(Multi Infusion);

Initial temp assumes dry grain is at 18°C

45°C for 20 mins - 8.8 litres @ 51.2°C
65°C for 60 mins - 6.2 litres @ 100°C
76°C for 10 mins - 7.8 litres @ 100°C

Hop and other additions;

12.5g Perle @ 36mins (11.6 IBU)
12.5g Perle @ 12mins (5.8 IBU)
5g Bitter Orange peel @ 12 mins
12g Bitter Orange peel @ 5 mins
15g Corriander @ 5 mins


Fermentation;

Yeast- Mangrove Jacks M21
One Sachet Rehydrated and pitched at 20°C
Allow to climb to 26°C during fermentation.

Once primary fermentation is complete store beer at ambient temperature of 22°C Until it attenuates.

Leave in primary for at least two weeks, I should have left it for three to get it to attenuate.

When priming aim for 3 volumes of Co2, I have ended up with about 3.5 which is pushing it a little with standard bottles.( Luckily the style suits high carbonation)

Condition for two weeks at room temperature and then move to a cool place and condition for a further two weeks.Obviously have a cheeky sample at your discretion

Enjoy!


__________________
Fermenting:



Bottle Conditioning:

Triple Topaz (Works Wonders,mate!) - ESB - 4.8% ~
Disco Biscuit - German Pils - 4.5 %

Drinking:

Ursa Major - Imperial Russian Stout 8%
Lick Your Wrist - Belgian Pale 4.6%


Up Next:

What did you say, son? - Saison (Work in progress)


Webpage - www.grizzlybrews.co.uk
Twitter - @Grizzlybrews
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Old 17-09-2016, 06:42 PM   #2
Flatline9
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I've been intending on brewing my first wheat beer for a while now and this sounds great. Thanks for the recipe
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Old 17-09-2016, 06:55 PM   #3
Grizzly299
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Quote:
Originally Posted by Flatline9 View Post
I've been intending on brewing my first wheat beer for a while now and this sounds great. Thanks for the recipe
If you are buying the ingredients I just corrected a typo, yeast was M21 not M20. Let me know how it goes
__________________
Fermenting:



Bottle Conditioning:

Triple Topaz (Works Wonders,mate!) - ESB - 4.8% ~
Disco Biscuit - German Pils - 4.5 %

Drinking:

Ursa Major - Imperial Russian Stout 8%
Lick Your Wrist - Belgian Pale 4.6%


Up Next:

What did you say, son? - Saison (Work in progress)


Webpage - www.grizzlybrews.co.uk
Twitter - @Grizzlybrews
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