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Red, Wit, & Blue -- Belgian Wit

Brew date: 6/10/10. Here's my hand at another Belgian wit, including Indian coriander, orange/grapefruit zests, and chamomile flowers in the last five minutes of the boil. Tasting notes to follow.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Red, Wit, & Blue -- Belgian Wit Style: Belgian White (Wit)
Type: All grain Size: 10.5 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 18 IBU
OG: 1.046 FG: 1.008
Alcohol: 4.9% v/v (3.8% w/w)
Water: R.O. water, treated with calcium carbonate to balance pH as necessary.
Grain: 9.5 lb. Belgian Pilsner
1 lb. Flaked oats
7.5 lb. Flaked wheat
Mash: 75% efficiency
Stepped infusion mash. Mash in at 122*F for 10 minutes at a ratio of 1 pint per pound, then add boiling water to reach 154*F for 60 minutes. Add boiling water to reach 168*F for a 10 minute mash out.
Boil: 60 minutes SG 1.038 12.5 gallons
Add the herb/spice mixture in the final five minutes of the boil: 1.5 oz cracked Indian coriander, the fresh zest of four oranges and 1/2 of one grapefruit, 6 bags of Trader Joes 100% chamomile tea, organic (emptied from their bags).
Hops: 1.7 oz. Styrian Goldings (5.3% AA, 60 min.)
Yeast: WLP 400 (Hoegaarden strain). Starter: four days, two stage (@ 50 ounces apiece, starter gravity = 1.050), built on a stir plate.
Log: Tasting notes to follow.
Carbonation: Keg, force carb to 2.8 volumes.
Tasting: Tune in sometime after July 4th.

Recipe posted 06/14/10.