Recipe I'm working on for tomorrow:
Target= 11 gallons post-boil
10lb Idapils 2-row
8lb Pale wheat malt
1lb Carapils
8oz Flaked Oats
Step Mash:
122F for 20 min
152F for 45 min
Fly sparge
75 min boil:
1 oz Tettnang 4.5AA--75'
1 oz Hallertauer 3.9AA--30'
1 oz cracked coriander seed --5'
1 oz sweet orange peel --5'
(Zest from Grapefruit --flameout/whirlpool)--maybe
2 packs t-58
projected:
OG 1.047
ABV 4.7%
IBU 13.5
SRM 3.0
(all within guidelines for 16A)
Going to split the batch into 2 carboys. One will not be touched until kegging after 3-4 weeks primary. Other, I am going to add some sort of fruit/tea after initial fermentation dies down. Any suggestions? Thinking possibly pomegranate, peach, grapefruit, lemon (sounds nice for hot weather). Never made a witbier before, let alone a fruit-infused one. If anyone has experience/advice, lemme know!
Target= 11 gallons post-boil
10lb Idapils 2-row
8lb Pale wheat malt
1lb Carapils
8oz Flaked Oats
Step Mash:
122F for 20 min
152F for 45 min
Fly sparge
75 min boil:
1 oz Tettnang 4.5AA--75'
1 oz Hallertauer 3.9AA--30'
1 oz cracked coriander seed --5'
1 oz sweet orange peel --5'
(Zest from Grapefruit --flameout/whirlpool)--maybe
2 packs t-58
projected:
OG 1.047
ABV 4.7%
IBU 13.5
SRM 3.0
(all within guidelines for 16A)
Going to split the batch into 2 carboys. One will not be touched until kegging after 3-4 weeks primary. Other, I am going to add some sort of fruit/tea after initial fermentation dies down. Any suggestions? Thinking possibly pomegranate, peach, grapefruit, lemon (sounds nice for hot weather). Never made a witbier before, let alone a fruit-infused one. If anyone has experience/advice, lemme know!
