Cider123
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- Oct 31, 2010
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Hey folks,
So I’m looking for help on proofing my recipe. I compiled advice and recipes from a lot of folks here, reviewing many prior threads, and spliced together what I hope to be a good Wit AG recipe.
I have made several extract recipes. BUT, this will be my first AG, my first BIAB, using my brandi-new 10 gal brew pot and wort chiller.
In advance, I want to offer thanks for any advice and also want to thank those who provided so many recipes to review. This is a meld of many great ideas from members here. I call it:
My Hoegaarden Witt Ass in a Bag - Belgian Wit
Recipe Type: AG (BIAB)
Yeast: Belgian Witbier (Wyeast Labs #3944)
Yeast Starter: 16oz Starter
Batch Size (Gallons): 5
Original Gravity: Wait to see
Final Gravity: Wait to see
IBU: ?
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 21 Days at 63 Degrees
Secondary Fermentation (# of Days & Temp): N/A
Ingredients
Flaked wheat 2.50 lb, mashed
White wheat 3.00 lb, mashed
Belgian pilsner 4.50 lb, mashed
0.50 lb rice hulls
1.50 oz Hallertau [4.4AA] (60 min) Hops
0.75 oz Saaz [3.3AA] (5 min) (Aroma Hop) Hops -
0.25 oz Coriander Seed lightly crushed (Boil 10.0 min) Misc
1.00 oz Fresh Orange Peel, Sweet (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 16 oz] Yeast-Wheat
Mash in first 4 ingredients at 153F for 60 minutes.
Mash out at 170F for 10 minutes.
Strain bag ( I will put in a colander and squeeze a few times after 30 min)
Bring to full boil. Follow hop, orange and coriander additions above.
Cool to 70-80F with wort chiller, aerate, then pitch yeast starter.
Leave in primary for 3 weeks, then bottle with 2 oz Dextrose. Which seems low but that’s what the priming calculator shows for a witbeer.
So I have a few questions and appreciate any help
1. What is a good amount of water to start with and a good strike temp to start? I was thinking 7 gallons and get it up to 160F
2. Should I mash out? I read both this is a good idea and also read that it is not done with wits and hefes.
3. Do you think a blow off tube is going to be necessary?
3. Any other suggestions. My main goal is to produce a clean, light wit with decent mouth-feel, but not something overly spiced or heavy. A good session wit, if this exists. My last wheat beer had such a strong “hefe” spice taste I was put off. I like blue moon and shock top and wanted to make something close in crispness with better flavor.
So I’m looking for help on proofing my recipe. I compiled advice and recipes from a lot of folks here, reviewing many prior threads, and spliced together what I hope to be a good Wit AG recipe.
I have made several extract recipes. BUT, this will be my first AG, my first BIAB, using my brandi-new 10 gal brew pot and wort chiller.
In advance, I want to offer thanks for any advice and also want to thank those who provided so many recipes to review. This is a meld of many great ideas from members here. I call it:
My Hoegaarden Witt Ass in a Bag - Belgian Wit
Recipe Type: AG (BIAB)
Yeast: Belgian Witbier (Wyeast Labs #3944)
Yeast Starter: 16oz Starter
Batch Size (Gallons): 5
Original Gravity: Wait to see
Final Gravity: Wait to see
IBU: ?
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 21 Days at 63 Degrees
Secondary Fermentation (# of Days & Temp): N/A
Ingredients
Flaked wheat 2.50 lb, mashed
White wheat 3.00 lb, mashed
Belgian pilsner 4.50 lb, mashed
0.50 lb rice hulls
1.50 oz Hallertau [4.4AA] (60 min) Hops
0.75 oz Saaz [3.3AA] (5 min) (Aroma Hop) Hops -
0.25 oz Coriander Seed lightly crushed (Boil 10.0 min) Misc
1.00 oz Fresh Orange Peel, Sweet (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 16 oz] Yeast-Wheat
Mash in first 4 ingredients at 153F for 60 minutes.
Mash out at 170F for 10 minutes.
Strain bag ( I will put in a colander and squeeze a few times after 30 min)
Bring to full boil. Follow hop, orange and coriander additions above.
Cool to 70-80F with wort chiller, aerate, then pitch yeast starter.
Leave in primary for 3 weeks, then bottle with 2 oz Dextrose. Which seems low but that’s what the priming calculator shows for a witbeer.
So I have a few questions and appreciate any help
1. What is a good amount of water to start with and a good strike temp to start? I was thinking 7 gallons and get it up to 160F
2. Should I mash out? I read both this is a good idea and also read that it is not done with wits and hefes.
3. Do you think a blow off tube is going to be necessary?
3. Any other suggestions. My main goal is to produce a clean, light wit with decent mouth-feel, but not something overly spiced or heavy. A good session wit, if this exists. My last wheat beer had such a strong “hefe” spice taste I was put off. I like blue moon and shock top and wanted to make something close in crispness with better flavor.