Here's the recipe:
Wit's End
16A-Belgian And French Ale-Witbier
Recipe Overview
Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.041 SG
Expected OG: 1.049 SG
Expected FG: 1.012 SG
Expected ABV: 4.9 %
Expected IBU: 16.6 IBU
Expected Color: 3.4 SRM
BU:GU ratio: 0.34
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
UK Wheat Malt 2.500 kg 44.6 % 1.6 In Mash
UK Lager Malt 2.500 kg 44.6 % 1.7 In Mash
UK Flaked Wheat 0.600 kg 10.7 % 0.0 In Mash
Hops
Variety Alpha Amount IBU Form When
German Perle 6.9 % 25 g 16.6 Whole Hops 90 min
Other Ingredients
Ingredient Amount When
Oat Husks 500 g In Mash
Protafloc 1 tablet 20 mins
Orange Peel, Bitter 20 g 10 mins
Coriander Seed 15 g 10 mins
Yeast
Wyeast 3944-Belgian Witbier 1l starter
And here's the brew porn:
Grain bill
Plus 500g Oat Husks to make sure the sparge doesn't get stuck from the wheat.
And the yeast starter on my bargain eBay stir plate
Hops - 30g Perle
All set up and ready to rock and roll....
Mashed in. The oat husks seemed to make this a really easy grist to mash - temperature variations also seemed less.
First runnings. The wort tasted totally different from Maris otter based beers. The wheat added a really tangy and almost citrus taste.
Here's the grain bed after the sparge. sparging was quick and easy - not even a hint of it sticking or running slowly.
Here's the pre-boil wort. This came out right on target at 1041.
And a nice rolling boil
I rehydrated my curacao orange peel in boiling water and chucked the coriander seeds in to soak for a while too. Then dumped this into the last ten minutes of the boil.
Finally, the post boil wort. OG 1050. A point higher than my target.
BUT - the wort looks too clear to me. Aren't Wits supposed to be...well, white....or at least cloudy.
Anyway, I pitched the yeast along with some yeast nutrient and it's tucked up in bed now.....
