OBayBrewer
Active Member
Hey all! Please check out my brewing schedule to make sure I have the proper steps to properly execute this brew. I know some of the detail seems infantile, but I have found I need this sort of structure in order to properly execute a recipe. Any constructive criticism/input is welcome.
Ingredients:
------------
Amount Item Type % or IBU
4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)
1.00 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 5.0 min)
0.75 oz Orange Peel, Bitter (Boil 5.0 min)
1 Pkgs Belgian Witbier (White Labs #400)
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 9.00 lb
---------------------------
•Heat 3.5gal water to 166F.
•Put bag in later tun.
•Add grain to bag.
•Add 3.50 gal (14qt; 1.5qt/lb @ 9lbs. grain) of water at 165.9 F.
•Hold at 154.0 F 60 min.
•Heat 3gal water to 197F.
•Add 3.00 gal of water at 196.6 F.
•Hold at 168.0 F 10 min.
•Remove bag & grain from tun. Let drain in bucket.
•Add hops & boil wort for 60 min.
•Add coriander seed & orange peel for last 5min.
•Cool to 70F.
•Transfer to primary through straining bag.
•Pitch yeast.
•Airlock and wait.
Ingredients:
------------
Amount Item Type % or IBU
4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)
1.00 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 5.0 min)
0.75 oz Orange Peel, Bitter (Boil 5.0 min)
1 Pkgs Belgian Witbier (White Labs #400)
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 9.00 lb
---------------------------
•Heat 3.5gal water to 166F.
•Put bag in later tun.
•Add grain to bag.
•Add 3.50 gal (14qt; 1.5qt/lb @ 9lbs. grain) of water at 165.9 F.
•Hold at 154.0 F 60 min.
•Heat 3gal water to 197F.
•Add 3.00 gal of water at 196.6 F.
•Hold at 168.0 F 10 min.
•Remove bag & grain from tun. Let drain in bucket.
•Add hops & boil wort for 60 min.
•Add coriander seed & orange peel for last 5min.
•Cool to 70F.
•Transfer to primary through straining bag.
•Pitch yeast.
•Airlock and wait.