cyclonite
Well-Known Member
Got a couple of hundred pounds of raw wheat a few months back from my parents' farm. Made a typical Witbier, then made a Tripel Witbier hybrid. Was looking for something else to make with the wheat and yeast cake, so here is what I brewed today...
Blé de Minuit (Midnight Wheat)
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Batch size: 5.0 gal
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OG: 1.056
FG: 1.014
ABV: 5.5%
IBU: 25
SRM: 27.4
Yeast: Belgian Wibier Wyeast 3944
3 lbs American Pale 2-Row
2 lbs Munich II
4 lbs Raw Wheat
11 oz Flaked Oats
8 oz Aromatic
8 oz Special B
6.5 oz Midnight Wheat (550L)
0.5 oz Magnum FWH
0.75 oz Saaz 5 min
1.0 oz Coriander Seed, crushed @ 5 min
1.0 oz Ginger Root (crystallized), grated @ 5 min
1.5 g Paradise Seed, crushed @ 5 min
Mash:
Protein Rest @ 122F for 30 min
Mash @ 150F for 90 min
Water:
Ca 62
Mg 5
Na 15
S04 47
Cl 54
HCO3 65
Mash pH 5.5
Primary @ 64F - 70F ramp over 4 days, then rest for 28 days total (no secondary). 16 oz WY3944 slurry from previous batch.
--
Total experiment batch... we'll see how it turns out. Was looking for something to use up the Witbier yeast since it is only in its third generation. I was originally going to add 8 oz of simple sugar, but OG turned out higher than expected, so I may add it after high krausen to stimulate fermentation and dry it out a bit. Haven't decided yet.
Blé de Minuit (Midnight Wheat)
--
Batch size: 5.0 gal
--
OG: 1.056
FG: 1.014
ABV: 5.5%
IBU: 25
SRM: 27.4
Yeast: Belgian Wibier Wyeast 3944
3 lbs American Pale 2-Row
2 lbs Munich II
4 lbs Raw Wheat
11 oz Flaked Oats
8 oz Aromatic
8 oz Special B
6.5 oz Midnight Wheat (550L)
0.5 oz Magnum FWH
0.75 oz Saaz 5 min
1.0 oz Coriander Seed, crushed @ 5 min
1.0 oz Ginger Root (crystallized), grated @ 5 min
1.5 g Paradise Seed, crushed @ 5 min
Mash:
Protein Rest @ 122F for 30 min
Mash @ 150F for 90 min
Water:
Ca 62
Mg 5
Na 15
S04 47
Cl 54
HCO3 65
Mash pH 5.5
Primary @ 64F - 70F ramp over 4 days, then rest for 28 days total (no secondary). 16 oz WY3944 slurry from previous batch.
--
Total experiment batch... we'll see how it turns out. Was looking for something to use up the Witbier yeast since it is only in its third generation. I was originally going to add 8 oz of simple sugar, but OG turned out higher than expected, so I may add it after high krausen to stimulate fermentation and dry it out a bit. Haven't decided yet.
