Pope
Regular.
Last night I brewed my fourth BIAB using Greg Hughes' Witbier recipe. However, my intended volume was 10L rather than 23L; so to work out the quantity of ingredients, I divided by 23 then multiplied by 10.
Target OG: 1.044 Measured OG: 1.041
Target FG: 1.011 Target ABV: 4.5%
Boil Volume 12.5L (70 minutes)
Mash Volume 6L at 65ðC
Grain Bill:
Wheat Malt - 1kg
Maris Otter Pale Malt - 1kg
Hop Bill:
Saaz - 14g (70 minutes)
Other
Irish Moss - 1/2 tea spoon (15 minutes)
Curacao Bitter Orange Peel - 11g (10 minutes)
Coriander seeds, lightly crushed (10 minutes)
The whole process went really smoothly, apart from one little thing. This was the first time I used a wort chiller, which did work really well, but it was dripping where the hoze connected to it...so I had to have a bowl under it.
I loved the smell of the orange peel.
I pitched at 24ðC, using Mangrove Jack's M21 Witbier yeast. The airlock is already bubbling away and a krausen looks to have formed.
If I hit the target FG I will miss the target ABV, It'll be around 4%...not too bothered about this though. Taste and quaffability are more important.
Target OG: 1.044 Measured OG: 1.041
Target FG: 1.011 Target ABV: 4.5%
Boil Volume 12.5L (70 minutes)
Mash Volume 6L at 65ðC
Grain Bill:
Wheat Malt - 1kg
Maris Otter Pale Malt - 1kg
Hop Bill:
Saaz - 14g (70 minutes)
Other
Irish Moss - 1/2 tea spoon (15 minutes)
Curacao Bitter Orange Peel - 11g (10 minutes)
Coriander seeds, lightly crushed (10 minutes)
The whole process went really smoothly, apart from one little thing. This was the first time I used a wort chiller, which did work really well, but it was dripping where the hoze connected to it...so I had to have a bowl under it.
I loved the smell of the orange peel.
I pitched at 24ðC, using Mangrove Jack's M21 Witbier yeast. The airlock is already bubbling away and a krausen looks to have formed.
If I hit the target FG I will miss the target ABV, It'll be around 4%...not too bothered about this though. Taste and quaffability are more important.