American Wheat or Rye Beer Recipe - Zesty Witbier Spring 2017

Recipe Info

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Zesty Witbier Spring 2017

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All Grain
3 Gallon(s)
4 Gallon(s)
90 min
72%
Comments  Brew Sessions (0)
pices: 0.6 oz Coarsely crushed Indian coriander (from an ethnic market), 4 min 6 oz Orange marmalade (Seville orange from France is best), 4 min 0.6 oz Wheat flour, at flameout 2 Grapefruit zest, at flameout 1g Chamomile, at flameout (2 100% Chamomile tea bags) Protein rest at 122*F for 30 minutes, step to 154*F saccharification rest for 45 minutes. Boil for 90 minutes, no kettle finings, avoid too vigorous of a boil -- you want some proteins to stay in the wort. After adding the spices for the last five minutes hold at a simmer only. If you must use the dried peel, use bitter orange peel only and add it at flameout. Whatever you do don't boil bitter orange peel!

Fermentables

% lb fermentable ppg   L   usage  
42% 2.5 Torrified Wheat - US 36
Mash
25% 1.5 Pale 2-Row - CA 36
Mash
22% 1.3 Carafoam - DE 34
Mash
12% 0.7 Flaked Oats - US 37
Mash
6 lb

Hops

oz variety type usage time AA   IBU  
0.6 Saaz Pellet Boil 60 minutes 3.8 14.3
0.25 Pacifica Pellet Boil 10 minutes 5.5 3.1
0.25 Pacifica Pellet Boil 5 minutes 5.5 1.7
1.1 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs California Ale WLP001 75%
 

Other Stuff

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Mash Steps

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Special Instructions

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Recipe Facts

Zesty Witbier Spring 2017
American Wheat or Rye Beer
3.00 Gallons Liters
4.00 Gallons Liters  @  90  min
1.051
1.013
3.1° SRM
72%
19.1 IBU (tinseth)
0.37
5.0% ABV
171 per 12oz
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