Witbier – Partial Mash

Statistics

General Info

Intended to be spicy and "orangy" - Krush ’em!

Comments

Brewed on a cold, winter day. Racked to primary (January 6, 2007).

Racked to secondary. This one had at least five inches of kraeusen - big bubbles. Another 1/2 inch is present in the secondary after about 12 hours. Appearance is very cloudy; aroma is fragrant - the orange and corriander are evident (January 13, 2006).

Primed, bottled and set in basement to condition - split half with Izzy (January 20, 2007).

Extract

Amount Extract % of Grist
3.00 pounds LME - Light 42.9%
3.00 pounds Total Extract Weight 42.9% of grist

Malts and Grains

Amount Malt/Grain %
3.00 pounds German Wheat Malt Light 42.9%
1.00 pounds Flaked Oats 14.3%
4.00 pounds Total Grain Weight 57.1%

Adjuncts

Amount Adjunct
1.00 pounds Honey (Clover)

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1.5 ounces Orange Zest 20 minutes
2.0 ounces Corriander (Crushed) 20 minutes
1.0 ounces Grapefruit Zest 20 minutes

Hops

Amount Hop Time AA
0.50 ounces Cascade 60 min 5.5%
0.25 ounces Cascade 15 min 5.5%
0.25 ounces Cascade 1 min 5.5%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Belgian Wit (WLP400) White Labs Liquid 35 ml.

Mash Infusion

Step Description Temp. Time
Infusion Mash with 2.0 gallons of water. 152° F 60 min.
Sparge Sparge with 2.0 gallons of water. 168° F 15 min.

Procedure

  • Mash grains in 2.0 gallons of 152 degree water for 60 minutes
  • Sparge with 2.0 gallons of 168 degree water for 15 minutes
  • Collect wort in kettle, bring to a boil
  • Add extract and bring to a boil again
  • Add hops according to schedule
  • Cool wort in a sink filled with cold water and ice, swirl every 3 minutes
  • Add wort to primary, fill to 5.25 gallons with water
  • Pitch yeast when wort reaches 75 degrees or lower

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
10 days @ 65° F
Age:
28 days @ 60° F

Orange Krush

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: