artiums_enteri
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- Jan 18, 2012
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Some of you guys expressed interest in my Belgian wit recipe which is similar to hogarden.
Batch size: 5 gallon
Brew type: all grain
Boil size: 6.5 gallons
Grain weight: 16.75 pounds
Efficiency: 75
Original gravity: 1.063
Final gravity: 1.016
ABV: 6.1%
IBU: 31
SRM: 61.2 L
Yeast: wyeast 3942 Belgian wit made into a 2 Ltr starter and left on a stir plate for 36 hours prior to pitching.
Mash: single infusion 60 min at 152* F. Mash out at 170* F for 15 min.
Sparge: fly sparge at 170* F pre boil gravity should be 1.050.
GRAINS:
Belgian 2 row at 7 pounds
Malted wheat at 4.5 pounds
Flaked wheat at 2.5 pounds
Torrified wheat at 2 pounds
Acid malt at .75 pounds
HOPS:
2 ounces Saaz at 60 min
1 ounce Saaz at 15 min
ADJUNCTS:
1 ounce coriander seeds boiled for 1 min
1 ounce bitter orange peel boiled for 1 min
1 ounce seeds of paradise boiled for 1 min
Chill to 70* F with wort chiller.
Ferment at 62* F for 3 weeks. No racking to secondary needed.
If bottle conditioning rack to bottling bucket and add 3/4 cup of priming sugar. Rack to bottles and keep at 65* F for three weeks
If kegging, rack to keg and put C02 to 3 volumes. Serve at 34* F.
Extract version:
5 pounds pale malt extract
5 pounds wheat malt extract
Batch size: 5 gallon
Brew type: all grain
Boil size: 6.5 gallons
Grain weight: 16.75 pounds
Efficiency: 75
Original gravity: 1.063
Final gravity: 1.016
ABV: 6.1%
IBU: 31
SRM: 61.2 L
Yeast: wyeast 3942 Belgian wit made into a 2 Ltr starter and left on a stir plate for 36 hours prior to pitching.
Mash: single infusion 60 min at 152* F. Mash out at 170* F for 15 min.
Sparge: fly sparge at 170* F pre boil gravity should be 1.050.
GRAINS:
Belgian 2 row at 7 pounds
Malted wheat at 4.5 pounds
Flaked wheat at 2.5 pounds
Torrified wheat at 2 pounds
Acid malt at .75 pounds
HOPS:
2 ounces Saaz at 60 min
1 ounce Saaz at 15 min
ADJUNCTS:
1 ounce coriander seeds boiled for 1 min
1 ounce bitter orange peel boiled for 1 min
1 ounce seeds of paradise boiled for 1 min
Chill to 70* F with wort chiller.
Ferment at 62* F for 3 weeks. No racking to secondary needed.
If bottle conditioning rack to bottling bucket and add 3/4 cup of priming sugar. Rack to bottles and keep at 65* F for three weeks
If kegging, rack to keg and put C02 to 3 volumes. Serve at 34* F.
Extract version:
5 pounds pale malt extract
5 pounds wheat malt extract