Dimwit Witbier

Brewed 1/20/13
Bottled 2/24/13

My first attempt at an entry for the 2013 Big Batch. So named because brewing started at 3:00pm, which caused the chilling and pitching of the yeast to take place well after sunset.

I found it to be slightly sulphury, with way too much orange peel. Modeled after a "Blanche Oreiller" recipe I found online, I will do a bit more research before brewing attempt #2.

Gravities:

Initial: 1.042
Transfer: 1.006 (2/9/13)
Final: 1.006 (2/24/13)
4.73% ABV How is this calculated?

Ingredients:

5.0 lb Pilsner malt (1.6 L)
4.5 lb flaked wheat (1 L)
1.0 lb flaked oats (1 L)
0.25 lb Munich malt (8 L)
0.5 lb rice hulls
1 oz Czech Saaz hop pellets (4.0%)
1.5 oz dried orange peel
0.5 oz. coriander seed
1 vial WLP400 (Belgian Wit Ale) yeast

Directions:

Mash at 150F for 45 minutes.
Sparge to collect 6 gallons.
Bring to a boil and add hops.
Boil for 55 minutes, then add add orange peel and coriander.
Boil an additional 5 minutes.
Cool to 75 and pitch yeast.
Ferment at 68 for 3 weeks.
Transfer to secondary and let settle at 72 for 2 weeks before bottling.

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