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Wit Willy III
Witbier

 

Type: All Grain

 Date: 2/1/2009

Batch Size: 5.00 gal

 Brewer: Gary Turner
Boil Size: 7 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (15 Gal) and One-Eyed Pete
  Brewhouse Efficiency: 75.00
 
 

Ingredients

 

Amount Item Type % or IBU
4.30 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 53.75 %
3.30 lb Red Wheat Malt, Bel (2.0 SRM) Grain 41.25 %
0.40 lb Oats, Flaked (1.0 SRM) Grain 5.00 %
0.75 oz Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 13.4 IBU
0.80 oz Coriander Seed (Boil 0.0 min) Misc
1.00 tsp All Purpose Flour (Boil 10.0 min) Misc
1.00 ml Boyajin Pure Orange Oil (Boil 0.0 min) Misc
1.00 oz Chamomile (Boil 0.0 min) Misc
5.00 ml Lactic Acid (Mash 60.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.044 SG

 Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.41 % Actual Alcohol by Vol: 0.65 %
Bitterness: 13.4 IBU Calories: 43 cal/pint
Est Color: 3.3 SRM Color:
Color
 

Procedure
Grind the red wheat, all of the flaked oats and 0.3# of the pils into flour.

122F temperature on the pils in the tun until the adjunct is ready (1.4QT/LB)

122F on the grits for 10 minutes and then slowly heat to boiling. Boil for fifteen
minutes and then add immediately to the main mash. This should get you to 155F and
keep there for 45 minutes.

Add boiling water to 175F (about two gallons) and then sparge out with 175 to
180.

Boil wort for 90 minutes. Add flour (sift in or it will dough ball) at ten minutes before
the end of the boil.

Add spices at flame out and let rest for thirty minutes. Chill, aerate wort and then pitch
yeast.

I added the 5ml of lactic acid to the secondary right before priming and bottling.

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