Knocked this one together to use up some of the grain & hops coming towards the end of their life..
Everything is weighed out ready to go tomorrow morning..
Recipe: Witbier
Style: 16A-Belgian And French Ale-Witbier
Recipe Overview
Wort Volume Before Boil: 36.00 l
Wort Volume After Boil: 26.00 l
Volume Transferred: 23.00 l
Water Added: 0.00 l
Volume At Pitching: 23.00 l
Final Batch Volume: 23.00 l
Expected Pre-Boil Gravity: 1.028 SG
Expected OG: 1.039 SG
Expected FG: 1.010 SG
Expected ABV: 3.8 %
Expected ABW: 3.0 %
Expected IBU (using Tinseth): 39.1
Expected Color: 9.0 EBC
Apparent Attenuation: 72.9 %
Mash Efficiency: 85.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 20 degC
Fermentables
UK Pale Ale Malt 3.000 kg (77.4 %) In Mash/Steeped
UK Munich Malt 0.443 kg (11.4 %) In Mash/Steeped
UK Wheat Malt 0.434 kg (11.2 %) In Mash/Steeped
Hops
Czech Saaz (2.8 % alpha) 100 g Loose Whole Hops used 90 Min From End
Czech Saaz (5.1 % alpha) 25 g Loose Whole Hops used 15 Min From End
German Hallertauer Hersbrucker (3.0 % alpha) 29 g Loose Whole Hops used At turn off
Other Ingredients
Curacao Orange Peel 25 g used In Boil
Curacao Orange Peel 15 g used In Fermenter
Yeast: DCL S-04-SafAle
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 67 degC for 60 mins
AG20 Witbierish
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lancsSteve
Re: AG20 Witbierish
Hmmm - not going to be much like a belgian wit...
4 reasons:
1 - Traditionally belgian wit uses unmalted wheat (e.g. flaked wheat is easy to get from natural ingerdients/aka hippy food shops, or use a lot of torrefied) however malted wheat is now more commonly available and used. However whether malted or not should be around 50% of grain bill. Hoegaarden and others also use some raw oats in recipes.
2 - The munich will make it a bit darker than usual, especially with pale-ale malt not pilsener - probably more appropriate for german weissen than a 'white beer'.
3 - bitterness - these are not bitter beers (usually use aged/old hops) with sweetness balanced by a little lactic sourness from unmalted wheat,the yeast spiciness and other spices (bitter orange peel) rarely over 25 IBUs, often lower.
4 - yeast... A critical thing for the style is the yeast which gives the aromas and flavours and you deliberately swirl up - but safale 04 won't have any of that. I recultured mine from a bottle of bellegems wit (takes a little while). The Brewferm Blanche dried yeast is good, saf 04 is UK Ale and not wit, and as a style that is well defined by yeast profile this is significant.
Other thoughts:
That's a LOT of curacao, way too much IMHO (I used 5g at end of boil to steep while cooling and it's plenty) will taste VERY orangey rather than a hint, I'd think of backing off, a lot. Often balanced by a little coriander in traditional recipes - 3-5g of each at either 10 minutes or end of boil to steep seems average for published recipes I've looked at..
If you can't lay your hands on either more wheat or appropriate yeast it could be very disappointing if you're thinking of a hoegaarden... but if it were me and I was 'using up' I'd be tempted to make an ale using the same grain bill, backing off the curacao (e.g. adding 5g post boil) and looking forward to an interesting g light summer ale with a belgian influence (but not a witbier). Maybe leave out the munich
to keep it lighter and a bit wheatier or keep it in to have a maltier element and slightly redder tint. Had something like this last summer which had orange peel in it and it was delicate and great and very summery.
Good luck!
Steve
4 reasons:
1 - Traditionally belgian wit uses unmalted wheat (e.g. flaked wheat is easy to get from natural ingerdients/aka hippy food shops, or use a lot of torrefied) however malted wheat is now more commonly available and used. However whether malted or not should be around 50% of grain bill. Hoegaarden and others also use some raw oats in recipes.
2 - The munich will make it a bit darker than usual, especially with pale-ale malt not pilsener - probably more appropriate for german weissen than a 'white beer'.
3 - bitterness - these are not bitter beers (usually use aged/old hops) with sweetness balanced by a little lactic sourness from unmalted wheat,the yeast spiciness and other spices (bitter orange peel) rarely over 25 IBUs, often lower.
4 - yeast... A critical thing for the style is the yeast which gives the aromas and flavours and you deliberately swirl up - but safale 04 won't have any of that. I recultured mine from a bottle of bellegems wit (takes a little while). The Brewferm Blanche dried yeast is good, saf 04 is UK Ale and not wit, and as a style that is well defined by yeast profile this is significant.
Other thoughts:
That's a LOT of curacao, way too much IMHO (I used 5g at end of boil to steep while cooling and it's plenty) will taste VERY orangey rather than a hint, I'd think of backing off, a lot. Often balanced by a little coriander in traditional recipes - 3-5g of each at either 10 minutes or end of boil to steep seems average for published recipes I've looked at..
If you can't lay your hands on either more wheat or appropriate yeast it could be very disappointing if you're thinking of a hoegaarden... but if it were me and I was 'using up' I'd be tempted to make an ale using the same grain bill, backing off the curacao (e.g. adding 5g post boil) and looking forward to an interesting g light summer ale with a belgian influence (but not a witbier). Maybe leave out the munich
to keep it lighter and a bit wheatier or keep it in to have a maltier element and slightly redder tint. Had something like this last summer which had orange peel in it and it was delicate and great and very summery.
Good luck!
Steve
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rick_huggins
Re: AG20 Witbierish
Phew, I'm glad the subject of the thread wasn't AG20 Exact Belgian Wit Beir clone as I'd be on slander charges! 
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lancsSteve
Re: AG20 Witbierish
Hope it didn't sound judgemental - was just reading through and thinking 'hmmm that's not really a 'witbier' is it??' - should be a good beer and will be interested to hear how it turns out as the 'use it all up' recipes can be great fun and where the creativity and new directions lie.
Thrown by the 'style' category, how does that get added at the start of the recipe? (is that set by you? or 'matched' against colour/alcohol/bitterness by the computer programme? I only use BrewPal where you can look at whether your recipe matches BJCP style guides based on OG/FG/IBU/SRM but ignores ingredients... so can be miles off! But the guidelines are guides not limits). I get intrigued when people put a category or named beer up and then a recipe that's not going very near it and how/why the categorical label/named beer was given (extending a similar discussion on a different thread about an 'American IPA').
-ish indeed,
Thrown by the 'style' category, how does that get added at the start of the recipe? (is that set by you? or 'matched' against colour/alcohol/bitterness by the computer programme? I only use BrewPal where you can look at whether your recipe matches BJCP style guides based on OG/FG/IBU/SRM but ignores ingredients... so can be miles off! But the guidelines are guides not limits). I get intrigued when people put a category or named beer up and then a recipe that's not going very near it and how/why the categorical label/named beer was given (extending a similar discussion on a different thread about an 'American IPA').
-ish indeed,
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WishboneBrewery
- CBA Prizewinner 2010
- Posts: 7874
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Re: AG20 Witbierish
Where is your Wit recipe LancsSteve?
Having just had delivered some Flaked Wheat that might be destined for a Wheat-type beer
Having just had delivered some Flaked Wheat that might be destined for a Wheat-type beer
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rick_huggins
Re: AG20 Witbierish
As it happens I dropped the orange as you suggested and fired in 5g at flame out along with the 15min saaz & flame out haller... looks good and romped home at 1.042; bubbling away nicely now.lancsSteve wrote:Hope it didn't sound judgemental - was just reading through and thinking 'hmmm that's not really a 'witbier' is it??' - should be a good beer and will be interested to hear how it turns out as the 'use it all up' recipes can be great fun and where the creativity and new directions lie.
Thrown by the 'style' category, how does that get added at the start of the recipe? (is that set by you? or 'matched' against colour/alcohol/bitterness by the computer programme? I only use BrewPal where you can look at whether your recipe matches BJCP style guides based on OG/FG/IBU/SRM but ignores ingredients... so can be miles off! But the guidelines are guides not limits). I get intrigued when people put a category or named beer up and then a recipe that's not going very near it and how/why the categorical label/named beer was given (extending a similar discussion on a different thread about an 'American IPA').
-ish indeed,
Not taken as judgmental; but I did state "Witbier(ish)"!
Will post some pics tomorrow
Cheers
Rick
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lancsSteve
Re: Witbier recipe
Witbierpdtnc wrote:Where is your Wit recipe LancsSteve?
Having just had delivered some Flaked Wheat that might be destined for a Wheat-type beer
Batch size 24 litres
Boil size 31.57 litres
Boil time 90 minutes
Grain weight 5.25 kilograms
Efficiency 80%
Original gravity 1.051
Final gravity 1.013
Alcohol (by volume) 5.0%
Bitterness (IBU) 15
Color (SRM) 3.4°L
Yeast
White Labs
WLP400 Belgian Wit Ale
Grains/Extracts/Sugars - 5.25 kilograms
Marris Otter (Pale)
38ppg, 2.5°L 2.5 kilograms
47.6%
Wheat
38ppg, 2°L 1.5 kilograms
28.6%
Wheat (torrefied)
25ppg, °L 1 kilograms
19.0%
Oats (Flaked aka porridge)
32ppg, 2°L 0.25 kilograms
4.8%
Hops - 40g
Goldings (Styrian) hops 4.5%, Whole 25 grams
Saaz hops 3.5%, Whole 15 grams
Additions - 10 grams
Coriander
Flavor 5 grams
Orange peel (Bitter)
Flavor 5 grams
Mash
90 minutes Target 66°C
Strike 15.75 litres @ 72°C
Sparge 26.78 litres @ 78°C
Boil
90 minutes,
Goldings (Styrian) hops
4.5%, Whole 25 grams 90 minutes (+0)
Saaz hops
3.5%, Whole 15 grams 15 minutes (+75)
Wort chiller 15 minutes (+75)
Coriander Flavor 5 grams 0 minutes (+90)
Curacao Orange peel (Bitter) Flavor 5 grams 0 minutes (+90)
Adapted from Graham Wheeler's 'hoegaarden' recipe in Classic European beers. Only had 1kg of torrefied wheat and a LOAD of malted wheat hence splitting between the two could have gone more trad with 2.5kg of flaked or torrefied wheat, or easier with 2.5kg of malted. Swapped Styrians for EKG's, either would work really.
Stepped infusion would be good - start at 50c then go up to 66c
Didn't actually use the listed yeast - instead recultured and blended some from two bottles (belegems wit and Blanche de Namur) so WLP400 or WY3944 prob closest (http://www.thethriftyshopper.co.uk/brew ... LP400.aspx) else brewferm wit if on dried yeast.
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WishboneBrewery
- CBA Prizewinner 2010
- Posts: 7874
- Joined: Sun Nov 30, 2008 9:06 pm
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Re: AG20 Witbierish
Cheers for that 
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lancsSteve
Re: AG20 Witbierish
Have been reading Randy Mosher's 'radical brewing' (AWESOME book!) who reckons that curacao in home brew shops is poor and gives bitterness but little aroma - he recommends marmalade!
Also talks about crushing / grinding the oats and flaked wheat to increase efifciency and doing a stepped-cereal mash with these unmalted grains at same time as the the main mash starting 35C stepping to 50c then up again (I think) then bringing it to the boil (like a decoction) and adding the boiling cereal mash (which will basically be possidge by now!) to the main barley mash at the end in order to raise that to saccarification rest, bit like decoction mashing... Can see the logic but wonder if the hassle is worth it...
Also talks about crushing / grinding the oats and flaked wheat to increase efifciency and doing a stepped-cereal mash with these unmalted grains at same time as the the main mash starting 35C stepping to 50c then up again (I think) then bringing it to the boil (like a decoction) and adding the boiling cereal mash (which will basically be possidge by now!) to the main barley mash at the end in order to raise that to saccarification rest, bit like decoction mashing... Can see the logic but wonder if the hassle is worth it...