All Grain Witbier homebrew recipe. This homebrew recipe uses the following ingredients: MFB Belgian Pilsner, Wheat Malt - DE, Chit Malt, Torrified Wheat - US, Flaked Oats - US, Rice Hulls - US, Mt. Hood Hops, White Labs Belgian Wit Ale WLP400 Homebrew Yeast.
Fermentables
46% - MFB Belgian Pilsner
5.5
36
2
Mash
25% - Wheat Malt - DE
3
37
2
Mash
8% - Chit Malt
1
34
2
Mash
8% - Torrified Wheat - US
1
36
2
Mash
8% - Flaked Oats - US
1
37
1
Mash
3% - Rice Hulls - US
0.4
0
0
Mash
Hops
Mt. Hood
1
Pellet
Boil
7 min(s)
6
5.3
Mt. Hood
1
Pellet
Boil
7 min(s)
6
5.3
Yeast
White Labs Belgian Wit Ale WLP400
78%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Dec 12/21: Mashed in with 18.75L, 6ml phosphoric, 2.5g each CaCl2 and CaSO4
2.Hit 65.5c, 45 minute mash.
3.Sparged with 17.75L, 5ml phosphoric, 3g each CaCl2 and CaSO4
4.68c mashout. 20 minutes.
5.Made spice bag of 11`g coriander, 0.5g black pepper, 3g cardamom pods (husks removed)
6.Spice bag and 2oz sweet orange peel in at 5 minutes. Let sit during chilling.
7.Dec 12/21 1pm: 21c wort into FC set to 20c.
8.Dec 13/21 445pm: Still no signs of activity. Set FC up to 23c to get the party going.
9.Dec 13/21 900pm: Krausen forming, FC back to 20c.
10.Dec 14/21 6am: Airlock overflowed, switched to clean one.
11.Dec 15/21 6am: Still lots of activity. FC up to 21c.
12.Dec 16/21 7am: Still churning, FC up to 22c.
13.Dec 17/21 7am: Still churning, FC up to 22.5c.
14.Dec 18/21 7am: Still churning, FC up to 23c.
15.Jan 02/22 1030am: Began cold crashing to 20c.
16.Jan 15/22: Bottling day! 6.01oz dextrose to 20.5L at 23c for 2.85 volumes
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