Witbier Recipe - SANDERS WITBIER

Recipe Info

Recipe Image

SANDERS WITBIER

by on
All Grain
24 Liter(s)
26.0002 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 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 FINAL.

Fermentables

47% - Pilsner - BE
2.8383
38
1
Mash
43% - Unbleached Flour
2.6
28
1
Mash
5% - Rolled Oats - US
0.3
33
2
Mash
4% - Acidulated Malt - DE
0.26
27
3
Mash

Hops

Tettnang
30
Pellet
Boil
60 min(s)
4.5
14.1
First Gold
9
Pellet
Boil
10 min(s)
7.5
2.6
First Gold
10
Pellet
FlameOut
0 min(s)
7.5
0.0

Yeast

Fermentis Safbrew T-58
70%

Other Stuff

PH Stabilizer
0.0048
kg
Mash
Gypsum
0.0025
kg
Mash
Orange or Lemon peel
0.0126
kg
Boil
Coriander
0.0341
kg
Boil
Coriander
0.0128
kg
FlameOut
Orange or Lemon peel
0.0125
kg
FlameOut
Mandarin Orange peel
0.0128
kg
FlameOut
Cumin
0.0008
kg
FlameOut
Chamomile tea bags
8.842
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

SANDERS WITBIER
Witbier
  • 24.00 Gallons Liters Batch Size
  • 26.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.015 FG
  • 16.6 IBU (tinseth) Bitterness
  • 0.32 BG:GU
  • 2.7° SRM Color
  • 75% Efficiency
  • 4.7% ABV Alcohol
  • 173 per 12oz Calories
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