Source: Chris McAtee
Recipe added: 03/21/97
This is not a bad witbier (my first). The coriander is a bit overwhelming. Next time I will cut it back to 50% or 25%.
I wanted to try a little bit of wheat and some unmalted wheat. The unmalted wheat gives that special flavour. The Wyeast 3944 gives it that phenolic character.
The ph of the beer at bootling was 3.7 so I did not do any additional souring with lactic acid.
Try this one and let me know how it turns out!
I made 3 fruit marmelade with the extra bitter orange peel and goes good as whole chunks in a Weissbier or lager!
Recipe type: All Grain
Batch Size: 23 litres
Starting Gravity: 1.052
Finishing Gravity: 1.009
Time in Boil: 90 mins
Primary Fermentation: 15 days @ 63F
Secondary Fermentation: 6 days @ 52-62F
- 5.0# Ireks Pils Malt
- 2.50# Malted Wheat
- 1.50# Wheat Flakes, Unmalted (Health Food Store)
- 0.5# Oats
- 0.67 oz Perle 8.1 alpha 60 mins
- 0.33 oz Perle 8.1 alpha 20 mins
- Coriander 1/2 oz last 30 mins
- Coriander 1/2 oz last 2 mins
- Seville orange peel 1/4 peel of whole orange last 30 mins
- Seville orange peel 1/4 peel " " last 2 mins
- Seville orange peel 1/4 peel " " added to secondary in 1 oz cheap Scotch
- Wyeast 3944 Belgium Witbier
Do a protein rest for sure!
122F - 30 mins
140 - 15 mins
145-152- 70 mins
150 -155- 30 mins
158 - 10 mins
165 Mash out
I had temperature problems!
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