Right. That's enough pussyfooting around with this one....I'm going to brew it tomorrow and be damned. The 3944 yeast starter looks like it WANTS to be used - the stir plate certainly seems to have helped the yeasties grow!
I've simplified the recipe a bit and will go with this (unless any of you have any better suggestions that coincide with ingredients I have in stock right this second!)
Wit's End
Recipe Overview
Wort Volume Before Boil: 31.00 l
Wort Volume After Boil: 26.00 l
Volume Transferred: 23.00 l
Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.00 l
Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.041 SG
Expected OG: 1.048 SG
Expected FG: 1.012 SG
Apparent Attenuation: 73.9 %
Expected ABV: 4.8 %
Expected ABW: 3.8 %
Expected IBU (using Tinseth): 19.3 IBU
Expected Color (using Morey): 3.4 SRM
BU:GU ratio: 0.40 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC (will try to get to 22C)
Fermentables
Ingredient Amount % MCU When
UK Wheat Malt 2.500 kg 45.5 % 1.6 In Mash
UK Lager Malt 2.500 kg 45.5 % 1.7 In Mash
UK Flaked Wheat 0.500 kg 9.1 % 0.0 In Mash
Hops
Variety Alpha Amount IBU Form When
Perle 8.0 % 25 g 19.3 Whole Hops 60 Min From End
Other Ingredients
Ingredient Amount When
Oat Husks 500 g In Mash
Orange Peel, Bitter 20 g In Fermenter
Coriander Seed 15 g In Fermenter
Yeast
Wyeast 3944-Belgian Witbier
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 66 degC 60
How about this for a Wit type summer brew?
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mysterio
Good luck with it, I'm a big fan of Wit and i'll be interested to hear the results. Remember to rouse that yeast.
Do you mean you'll be putting the spices in the fermenter? Usually they're added at the end of the boil.
Oh yeah another thing, the oat husks tend to have quite an oatey flavour which can carry through to the beer, make a tea with them and you'll see what I mean. It's not unpleasant, but i tend to soak them before use.
Do you mean you'll be putting the spices in the fermenter? Usually they're added at the end of the boil.
Oh yeah another thing, the oat husks tend to have quite an oatey flavour which can carry through to the beer, make a tea with them and you'll see what I mean. It's not unpleasant, but i tend to soak them before use.
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adm
I thought I'd tip the spices in at flame off (or switch off for my electric boiler), then they'll get a good hour or so in the wort as I chill for about 30 mins, then let the whole lot sit for another 30 mins or so to let the trub settle out.
Or maybe for the last minute or so of the boil like an aroma hop addition....
Not quite sure (but it's probably minor detail anyway). Beer Alchemy doesn't let me specify "other" ingredients at flame out though. I think....
The beer's going to have to sit in the FV with no rousing for a week. I'm off abroad on business on Saturday, so this one will just get put away tomorrow and left untouched. Maybe I should split off a bit of the yeast starter, keep it in the fridge and then chuck it in when I get back next saturday and give it all a good stir??
Or maybe for the last minute or so of the boil like an aroma hop addition....
Not quite sure (but it's probably minor detail anyway). Beer Alchemy doesn't let me specify "other" ingredients at flame out though. I think....
The beer's going to have to sit in the FV with no rousing for a week. I'm off abroad on business on Saturday, so this one will just get put away tomorrow and left untouched. Maybe I should split off a bit of the yeast starter, keep it in the fridge and then chuck it in when I get back next saturday and give it all a good stir??
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mysterio