Wittgenstein
Grain:
2.25Kg Lager Malt
2.25Kg Wheat Malt
0.5Kg Flaked Barley
0.125Kg Flaked Oats
Hops:
20g Golding 6.2% AA FWH
20g Golding 6.2% AA 15 min
7g Hallertau Mittelfruh 5% AA Flame Out
Others:
7g Curacao Orange Peel 15 mins
1 teaspoon crushed coriander seed 15 mins
12g Curacao Orange Peel Flame Out
1 teaspoon crushed corainder seed Flame Out
Yeast:
2L starter of Wyeast 3944 Belgian Wit
I'm aiming for 1047 and 20 IBU
Here's the pics folks.....
First of all, here's the yeast starter yesterday on the stir plate fermenting nicely
And the grain. I was going to use 1Kg of flaked wheat in the grist, but couldn;t get any so used 500g of flaked barley instead. Not sure how that will work out, but it should be fine.
Also, 500g of oat husks to make sure the sparge goes well with the wheat.
pH looks to be about 5.3
Here's the first wort hops, plus a teaspoon of gypsum
First runnings. You can see how the rice hulls make for a fast run off.
Some more Goldings at 15 mins. I also added some dried bitter orange peel and some crushed coriander seeds
Flame out - add a tiny pinch of Hallertauer Mittelfruh for a slight aroma, plus some more bitter ornage peel and coriander seeds.
Running off via pump and plate chiller - straight through cooling to 23C in 5 mins.
Pitched and aerated
And the result....22L at 1047....
I love Wit beers - and I'll be drinking this one quickly. 7 days in the FV, then a couple of days at 3.5 vols carbonation and it'll be on tap!
