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White
| Brewer: | DeLong Hooff | Email: | - | |||||
| Beer: | White | Style: | Belgian White (Wit) | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.048 | FG: | 1.010 | |||||
| Alcohol: | 4.9% v/v (3.8% w/w) | |||||||
| Water: | Bottled water. When used in mash a stable PH is reached. | |||||||
| Grain: | 4 lb. Belgian Pilsner 12 oz. German Vienna 8 oz. Rolled oats 4 lb. Raw wheat |
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| Mash: | 80% efficiency | |||||||
| Protein rest at 124° for 45 min. to keep mash loose for sparging. Convertion at 155° for 90 min. Mash out at 170°. Sparged with 4 Gal. at 170° |
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| Boil: | 60 minutes | SG 1.042 | 6.25 gallons | |||||
| 1/3 ounce of bitter orange peel at 20 min Whirlfloc tablet at 15 min 1 ounce of crushed coriander at 5 min |
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| Hops: | 1 oz. Hallertauer Hersbrucker (2.8% AA, 60 min.) 1 oz. Saaz (3.75% AA, 30 min.) 1 oz. Saaz (aroma) |
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| Yeast: | Threw wort onto yeast cake from batch I racked over to secondary that day that had used Wyeast Belgian 1214. | |||||||
| Log: | Primary Ferment at 70° for 8 days Secondary Ferment at 68° for 7 days. |
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| Carbonation: | 3/4 cup of corn sugar. | |||||||
| Tasting: | I'm ready for Spring! | |||||||
Recipe posted 04/22/07.
