Brew Night: Wit 2006

Posted by Patrick under Brewer's Recipe Book, Home Brewing

We’re brewing tonight, after a 2 month hiatus. Since it’s summer time and Andrea is threatening to have a birthday party next month, a witbier is definitely in order.

For 10 gallons (75% efficiency):

Grain
8.50 lbs. Pale Malt (2-row)
4.50 lbs. Flaked Soft White Wheat
2.00 lbs. White Malt
2.00 lbs. Flaked Oats

Herbs + Spices
9g coriander (freshly ground)
6g bitter orange peel
6g sweet orange peel

Hops
1.00 oz. Tettnanger (4.5%) 60 min.
1.00 oz. Crystal (3.5%) 60 min.
0.50 oz. Crystal (3.5%) 15 min.

Yeast
White Labs WLP400 Belgian Wit yeast

Mash grains at 152F for 60 minutes. Add all hops when wort begins to boil. After 45 minutes, add Irish moss and second hop charge. At 55 minutes, add the spices to the kettle. After 5 more minutes, knockout to chiller, and pitch yeast. Will be in primary fermentation for up to 7 days, and then go for a 1 or 2 week secondary fermentation to help with flavor maturation.

OG: 1.045 (11.2P)
Anticipated SRM: 3.5
Anticipated IBU: 17.0