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!
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.
FG: 1.012 ish (I bottled at 1.013 and it over carbed)
Volume: 18-19 litres in fermenter
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
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
Disco Biscuit - German Pils - 4.5 %
Lick Your Wrist - Belgian Pale ~5%
Ursa Major - Imperial Russian Stout 8%
Triple Topaz (Works Wonders,mate!) - ESB
Webpage - www.grizzlybrews.co.uk
Twitter - @Grizzlybrews