ImpendingDisaster
Active Member
Hi,
I've venturing into making some of my own recipes for a while and have had some success with simple concoctions (well, no one died and I'm not being sued). In my enthusiasm, I ordered a mess of stuff not quite sure what to do with them. It is time to put some of those ingredients into a beer.
I've made a witbier recipe on Brewsmith but I'm wondering if this looks like it might work as a simple example that I can BIAB without undo problems. I'd be grateful for any advice on the ingredient list, mashing temperature , and fermentation temperatures.
I have lots of Pilsner malt, but only 1.8 kg of toasted wheat flakes (4 lbs). I'm also stuck to using the dry yeast (this is going to be a "Buy Nothing New" brew, except for the coriander. I've read that some folks put some Munich in Wits, so I've added a bit.
This is for a 22 litre batch into the fermenter: I always brew a bit more to keep from sucking up trub into the kegs.
Pilsner (Best Maltz) 2.25 Kg, 48.3%
Toasted Wheat Flakes 1.81 Kg, 38.8 %
Flaked Oats .35 kg, 7.5 %
Munich .25 kg 5.4%
For continental hops, I can chose between Hallertaur, Styrian Golding, Saaz, or Tetnang. and about 18 grams of Spalter. I'm thinking of hopping to about 15 IBU to get it in about the middle of BJP style guidelines. I'm not sure which one would fit the style better. I'm thinking that there shouldn't be a late hop addition.
I have a packet of T58 yeast and one of WB-06.
I have an ounce of bitter orange peel, and need to shop for coriander.
Any, I'd be grateful for any advice, warnings or vain attempts to save me from myself!
I've venturing into making some of my own recipes for a while and have had some success with simple concoctions (well, no one died and I'm not being sued). In my enthusiasm, I ordered a mess of stuff not quite sure what to do with them. It is time to put some of those ingredients into a beer.
I've made a witbier recipe on Brewsmith but I'm wondering if this looks like it might work as a simple example that I can BIAB without undo problems. I'd be grateful for any advice on the ingredient list, mashing temperature , and fermentation temperatures.
I have lots of Pilsner malt, but only 1.8 kg of toasted wheat flakes (4 lbs). I'm also stuck to using the dry yeast (this is going to be a "Buy Nothing New" brew, except for the coriander. I've read that some folks put some Munich in Wits, so I've added a bit.
This is for a 22 litre batch into the fermenter: I always brew a bit more to keep from sucking up trub into the kegs.
Pilsner (Best Maltz) 2.25 Kg, 48.3%
Toasted Wheat Flakes 1.81 Kg, 38.8 %
Flaked Oats .35 kg, 7.5 %
Munich .25 kg 5.4%
For continental hops, I can chose between Hallertaur, Styrian Golding, Saaz, or Tetnang. and about 18 grams of Spalter. I'm thinking of hopping to about 15 IBU to get it in about the middle of BJP style guidelines. I'm not sure which one would fit the style better. I'm thinking that there shouldn't be a late hop addition.
I have a packet of T58 yeast and one of WB-06.
I have an ounce of bitter orange peel, and need to shop for coriander.
Any, I'd be grateful for any advice, warnings or vain attempts to save me from myself!