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Belgian Wit Brew Day

With the semi-success of the White IPA, I decided to re-use the yeast for a Belgian Wit.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 17.0 IBUs 4.1 SRM 1.048 1.012 4.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Witbier 24 A 1.044 - 1.052 1.008 - 1.012 8 - 20 2 - 4 2.6 - 3.4 4.5 - 5.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) Bel 5 lbs 50
Wheat, Flaked 2 lbs 20
Wheat Malt, Pale (Weyermann) 3 lbs 30

Hops

Name Amount Time Use Form Alpha %
Warrior 0.25 oz 60 min Boil Pellet 15
Saaz 0.5 oz 15 min Boil Pellet 3

Miscs

Name Amount Time Use Type
Coriander Seed 0.75 oz 5 min Boil Spice
Orange Peel, Bitter 0.75 oz 5 min Boil Spice

Yeast

Name Lab Attenuation Temperature
Belgian Witbier (3944) Wyeast Labs 74% 62°F - 75°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Brew prep

Live action shot of the mash

Hit my pH!

Brew day went without much of a hitch. I was close enough to my expected OG, although my volumes were off (again).

I chilled things down to around 70F and when I noticed the fermenter was cold, I heated it up…

5 hours post-pitch. The yeast was healthy!

Kept the yeasties warm – heating pad and insulation (and I had the top covered with a towel too).

Log

2018-03-24: Brewed

2018-04-05: Kegged

2018-04-21: Judged at Hammerdown Brewcup, 31 avg score