Samphire Wit - Beer Recipe - Brewer's Friend

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Samphire Wit

163 calories 16.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Thursday August 20th 2020
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OG: 1.052 FG: 1.013 ABV: 5.2% IBU: 12

1.053
1.013
5.2%
15.8
4.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pale Ale2 kg Pale Ale 38 3.4 40.6%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 40.6%
600 g Flaked Wheat600 g Flaked Wheat 34 2 12.2%
330 g Rolled Oats330 g Rolled Oats 33 2.2 6.7%
4.93 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Pellet 2.7 First Wort 0 min 15.79 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Coriander Seed Spice Boil 5 min.
2 g Orange Zest Flavor Boil 5 min.
7 g Gypsum Water Agt Mash 0 min.
7 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 107.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Weymouth tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
107 0 12 28 16 267
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 72 °C 65 °C 60 min
3 L Fly Sparge 65 °C 72 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.7 L) 25.8
Mash volume with grains (equipment estimates 32 L) 29.1
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Top off amount 3
Volume into fermentor 20
Total: 25.8  
Equipment Profile Used: System Default
 
Notes

Add 6 litres of chilled spring water to Fermentor before adding wort, depending on pre boil gravity.
Check the dilution calculator to see if a further 1 or 2 litres is necessary.
Brew day:
Pre boil gravity 1.048...bit less than predicted.
Dilution calculator suggested 1.5 litres to bring the wort to target gravity. Ended up with 15 litres...so efficiency must have been pretty poor...
Added 1 orange zest and about 3g of lightly crushed coriander seeds for last 5 minutes of the boil.
Yeast rehydrated and pitched at 18c. Took 36 hours to come down to that temp.
Day 6 of fermentation down to 1.016. Just a few more points to go and a good few days to get there. Smells amazing. Will report on flavour once it's chilled.
Definitely has a Wheat beer flavour. Slight hop flavour from the Hersbrucker. Not a massive fan of this hop. Not really into medicinal flavour in my beer...
Day 8. Down to 1.014. Smelling even better now. Taste later.
Day 11 and no movement. Near enough to predicted FG to bottle. Will be a very pleasant beer when it is chilled and has a bit of fizz.
15L in the fermentor. 2.2vols for bottling will need 81g of sugar. Sugar solution to be poured into fermentor, stirred and left to mix.
This tasted great a Belgian Witbeir but hardly any orange or coriander, which is fine by me. But the surprising thing with this was the way it morphed into a Belgian Blond with a couple of months conditioning.

2nd Brew.
Very smooth brew day. Substituted Golden Promise for Belgian Pale Ale malt and Mittelfruh for Hersbrucker. Near on 20litres into the fermentor but 1.047...a good bit below target.
Day 6 1.014. Bumped temp to 19C will bump to 20C for the last three days. Sample tasted great, Residual sweetness and definitely wheat beer flavour.
Day 10 1.013 barely moved. Keeping temp where it is for next three days and then bottle.
Day 13 and 14 FG1.013. 42 bottles now in the ferm chamber to carbonate. 107g of sugar in solution added to fermentor and mixed. Bottled directly from there.
Tasted 6 days after bottling. Amazing Witbeir. Didn't need orange peel and coriander. Tastes great. Very happy with it. This recipe is a keeper.

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  • Last Updated: 2021-04-17 06:44 UTC