Witbier Recipe - TROPICAL FLOWER WIT FINAL

Recipe Info

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TROPICAL FLOWER WIT FINAL

by on
All Grain
19 Liter(s)
21.0002 Liter(s)
60 min
75%
http://home.brausmith.com/recipe.php?id=50 Brewing Notes Prepare a 5% (250gm Pilsner malt) sour mash 2 days before brew day, and added to the mash. ** Forgot to do a sour mash this time ** Mash Schedule A 2 1/2 decoction is employed. Water is treated with salts to 50ppm Ca. Sodium Bimet added to stop oxidation. Mix in 2.5 L/kg of grain. 1. 0.75kg of crushed grain is heated to 50C. All the flour mixed in (plus more water). Raised to 68C and held for 30 mins. 2. This is added to rest of grain and water. Temperature levels out to around mid 40C. Hold for 30 mins. 3. Lift 25%. Raise to 70C for 20 mins, then boil for 5 mins. Add back to mash. 4. Temp will level out at 50C. Hold for 30 mins. 5. Lift 40% of mash, raise to 70C, hold for 30 mins, and boil for 5 mins. 6. Temp levels out at 68C, hold for an hour, then sparge.

This recipe was cloned from TROPICAL FLOWER WIT.

Fermentables

% kg fermentable ppg   L   usage  
49% 2.45 Pilsner - BE 36
Mash
42% 2.1 Unbleached Flour 29
Mash
5% 0.24 Rolled Oats - US 33
Mash
5% 0.25 Acidulated Malt - DE 27
Mash
5.04 kg

Hops

g variety type usage time AA   IBU  
24 Tettnang Pellet Boil 60 minutes 4.5 13.9
7.5 East Kent Goldings Pellet Boil 10 minutes 5.5 1.9
8 East Kent Goldings Pellet Flame Out 0 minutes 5.5 0.0
39.5 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Belgian Witbier 3944 74%
 

Other Stuff

amount unit name usage
0.0038 kg PH Stabilizer Mash
0.002 kg Gypsum Mash
0.0099 kg Orange or Lemon peel Boil
0.027 kg Coriander Boil
0.0102 kg Coriander Flame Out
0.0099 kg Orange or Lemon peel Flame Out
0.0102 kg Mandarin Orange peel Flame Out
0.0007 kg Cumin Flame Out
3 each Chamomile tea bags Flame Out
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. 750g of crushed grain is heated to 50C. All the flour mixed in (plus more water). Raised to 68C and held for 30 mins.
  2. This is added to rest of grain and water. Temperature levels out to around mid 40C. Hold for 30 mins.
  3. Lift 25%. Raise to 70C for 20 mins, then boil for 5 mins. Add back to mash.
  4. Temp will level out at 50C. Hold for 30 mins.
  5. Lift 40% of mash, raise to 70C, hold for 30 mins, and boil for 5 mins.
  6. Temp levels out at 68C, hold for an hour, then sparge.

Tasting Notes (0)

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Recipe Facts

TROPICAL FLOWER WIT FINAL
Witbier
19.00 Gallons Liters
21.00 Gallons Liters  @  60  min
1.054
1.014
3.0° SRM
75%
15.8 IBU (tinseth)
0.29
5.1% ABV
181 per 12oz
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