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FarFrmPukn All-grain
Color
Stats
OG1.067
FG1.006
IBU23
ABV7.90 %
SRM5
BJCP Style
19B. Belgian And French Ale, Witbier
Description
Belgian Style Wit-Bier spiced with Coriander and Bitter Orange Peel. OG was 1.052 and finished a little lower than I wanted @ 1.006
Submitted by JohnMitchellOKC on 15-Sep-2011

Recipe Details
Tasting Notes Coriander and Orange. A little Dry but creamy with Medium Body and Mouthfeel
Awards 2nd Place - A Ton of Hops August Contest
Boil Volume 5.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast WLP400 Starter (70% app. attenuation)
Primary Fermentation Glass , 15 Days
Secondary Fermentation
Other Fermentation
Procedure Mash in with 4 Gals @ 155 for 60 Mins. - Collected 2.5 Gals - Sparge with 4 Gals @ 170 - Collected 3 Gals Boil for 60 mins adding Hops/SPices per schedule. Fermented around 67* for 15 Days - Bottle Condition for a minimum of 3-4 weeks.
  Style Comparison
  Low   High
OG 1.042 1.067 1.055
FG 1.008 1.006 1.012
IBU 15 23 22
SRM 2 5 4
ABV 4.2 7.90 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
41.7 % 5.00 Wheat Malt White Wheat 29.3 1.7
33.3 % 4.00 Belgian Two-row Pale 22.2 3.0
8.3 % 1.00 Flaked Wheat 5.1 2.0
8.3 % 1.00 Flaked Oats 5.0 2.2
8.3 % 1.00 Rice Syrup Rice Solids - Added at Boil 5.4 0.0
  12.00     66.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 1.00 East Kent Goldings Pellet 4.9 4.9 60 0.230 16.9
33.3 % 0.50 Saaz Pellet 6.8 3.4 15 0.114 5.8
  1.50               23.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 Coriander Seeds 15 min. Boil
1 Bitter Orange Peel 15 min. Boil