Witbier Recipe - TROPICAL FLOWER WIT FINAL

Recipe Info

Recipe Image

TROPICAL FLOWER WIT FINAL

by on
All Grain
9 Liter(s)
11 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 Metabisulphite added to stop oxidation. Gris ratio 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

47% - Pilsner - BE
1.0643
36
2
Mash
44% - Unbleached Flour
0.9947
29
0
Mash
5% - Rolled Oats - US
0.1137
33
2
Mash
4% - Acidulated Malt - DE
0.0978
27
3
Mash

Hops

Saaz
15
Pellet
Boil
60 min(s)
3.8
15.9
First Gold
3.3158
Pellet
Boil
10 min(s)
7.2
2.4
First Gold
3.7895
Pellet
FlameOut
0 min(s)
7.2
0.0

Yeast

Fermentis Safbrew T-58
70%

Other Stuff

PH Stabilizer
0.0018
kg
Mash
Gypsum
0.0009
kg
Mash
Orange or Lemon peel
0.0047
kg
Boil
Coriander
0.0128
kg
Boil
Coriander
0.0048
kg
FlameOut
Orange or Lemon peel
0.0047
kg
FlameOut
Mandarin Orange peel
0.0048
kg
FlameOut
Cumin
0.0003
kg
FlameOut
Chamomile tea bags
3.3158
each
FlameOut

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)

There aren't any tasting notes logged yet

Recipe Facts

TROPICAL FLOWER WIT FINAL
Witbier
  • 9.00 Gallons Liters Batch Size
  • 11.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.015 FG
  • 18.3 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 2.8° SRM Color
  • 75% Efficiency
  • 4.6% ABV Alcohol
  • 172 per 12oz Calories
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