AG17 - Weisse type

[Capper20]

Just about to go and start today's brew. I got a load of wheat yesterday so I'm going to do this:


Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 3 lbs. 15.5 oz 1800 grams 30.5%
Torrefied Wheat 4 EBC 0 lbs. 3.5 oz 100 grams 1.7%
Wheat Malt 3.5 EBC 6 lbs. 9.5 oz 2990 grams 50.5%
Munich Malt 20 EBC 1 lbs. 0.8 oz 475 grams 8%
Cara Aroma Malt 250 EBC 0 lbs. 10.5 oz 300 grams 5.1%
Jaggery 0 EBC 0 lbs. 8.8 oz 250 grams 4.2%


Hop Variety Type Alpha Time lb: oz grams Ratio
Fuggle Whole 4.9 % 60 mins 0 lbs. 0.6 oz 18 grams 37.5%
Hallertauer Hersbrucker Whole 2.9 % 60 mins 0 lbs. 0.9 oz 25 grams 52.1%
Styrian Goldings Whole 4.5 % 15 mins 0 lbs. 0.2 oz 5 grams 10.4%

Orange and lemon zest, corriander and Protafloc at 10 minutes. I'll be using dry Munich yeast to do the sugar munching.

Not sure what figures to use for the Jaggery in Beer Engine so I'll chuck it in and see what it comes out as.

So far expecting:

Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.013
Alcohol Content: 5.8% ABV

Photos to follow, the missus reckons she'll be helping if she gets out of bed...

[WishboneBrewery]

Weird, I bought a lump of Jaggery & Date Molasses the other week, thinking I'll put it in a Belgian Ale of some sort.
I'm sure something like Wikipedia will tell you the sugar breakdown of Jaggery - http://en.wikipedia.org/wiki/Jaggery

It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as wood ash, proteins and bagasse fibers.

[Capper20]

Sainsbury's was selling it in the ethnic aisle for a quid I think. I bought a coulple of books the other day and there are loads of recipes using it in them so it must have been an omen.

[Capper20]

The recipe changed a bit at the last minute due to not enough hops and no point in having a few grams of wheat left over etc.

Pale Malt - 1800g
Torrefied Wheat - 100g
Wheat Malt - 3010g
Munich Malt - 475g
Cara Aroma Malt - 300g
Jaggery - 250g

Fuggle - 24g at 60 mins
Hallertauer Hersbrucker - 18g at 60 mins
Styrian Goldings - 5g at 15 mins

Orange zest - 26g at 15 mins
Lemon zest - 6g at 15 mins
Crushed corriander seeds - 40g at 15 mins
Plain flour - 5g at 15 mins

Protafloc at 10 mins

Munich dry yeast

Some photos:

Some ingredients:


Bits and bobs:


The mash:


From the mash tun:


New chiller - a bargain 20m of 8mm copper in B&Q for a tenner:


From the boiler:


6L short of target, all the crap and break bunged up my mesh filter, glad it stayed in there and not in the fermenter:


Beer Engine reckoned 1.058 without the Jaggery, I ended up with 1.059. If the filter hadn't have bunged up I think I would have been bang on my 23L length. The wort tasted devine, it smelled amazing and again I could have drunk it as it was without the ferment.

Today the yeast had kicked in and was going nicely.



I really can't wait for this to be ready...

[WishboneBrewery]

Nice one, so a bit of flour for a permanent haze?

[Capper20]

That was my thinking, I read Radical Brweing yesterday morning and it got me thinking and I had seen the flour does the haze job emulating the real macoy.

[WishboneBrewery]

I'm going to have to order myself some Wit beers so I can get a taste for what they should really be like.

[Capper20]

I think I will get a few for when I sample this one. See how far off it is. I'm sure it will taste great but maybe nothing like a real one. I need to get proper temperature control for fermenting and storage.

[Capper20]

Refractometer reading 7.3 and 2 inches of yeast head. The outcome should be great!

[Capper20]

7 brix and still 2 inches of yeast head. Tastes great.