AG20 Witbierish

[rick_huggins]

Knocked this one together to use up some of the grain & hops coming towards the end of their life..

Everything is weighed out ready to go tomorrow morning..

Recipe: Witbier
Style: 16A-Belgian And French Ale-Witbier

Recipe Overview

Wort Volume Before Boil: 36.00 l
Wort Volume After Boil: 26.00 l
Volume Transferred: 23.00 l
Water Added: 0.00 l
Volume At Pitching: 23.00 l
Final Batch Volume: 23.00 l
Expected Pre-Boil Gravity: 1.028 SG
Expected OG: 1.039 SG
Expected FG: 1.010 SG
Expected ABV: 3.8 %
Expected ABW: 3.0 %
Expected IBU (using Tinseth): 39.1
Expected Color: 9.0 EBC
Apparent Attenuation: 72.9 %
Mash Efficiency: 85.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 20 degC

Fermentables
UK Pale Ale Malt 3.000 kg (77.4 %) In Mash/Steeped
UK Munich Malt 0.443 kg (11.4 %) In Mash/Steeped
UK Wheat Malt 0.434 kg (11.2 %) In Mash/Steeped

Hops
Czech Saaz (2.8 % alpha) 100 g Loose Whole Hops used 90 Min From End
Czech Saaz (5.1 % alpha) 25 g Loose Whole Hops used 15 Min From End
German Hallertauer Hersbrucker (3.0 % alpha) 29 g Loose Whole Hops used At turn off

Other Ingredients
Curacao Orange Peel 25 g used In Boil
Curacao Orange Peel 15 g used In Fermenter

Yeast: DCL S-04-SafAle

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 67 degC for 60 mins

 

[corby_brewer]

Hope you have a good one tomorrow mate and the weather holds out. :thumb:

And dont forget the pictures.