Blood Orange Wit ( 3-30-14) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Blood Orange Wit ( 3-30-14)

212 calories 21.9 g 12 oz
Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin McRoberts
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Sunday March 30th 2014
1.064
1.016
6.3%
26.1
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pale Wheat7 lb Pale Wheat 39 1.5 58.3%
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 41.7%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 8.1 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 9.35 25%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 4.02 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 4.64 25%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp whirloc Fining Boil 15 min.
0.50 oz Coriander Seeds Crushed Spice Boil 30 min.
0.50 oz Lemon Zest 1 lemon Spice Boil 30 min.
3 each Blood Orange Zest and Pulp Flavor Secondary 7 min.
0.50 oz Dried swet orange peel Flavor Boil 30 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Redondo Beach's Finest H2O
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 16 0 73 63 183
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

No Chill- Started a yeast starter day before and pitched 1-11-14 of 1 gal starter. 2-1-14 Added zest and guts of 3 blood oranges ( no pith ) 1/2 oz dried sweet orange zest. 2-17-14 Kegged with Gyle of 1.5 qts of original wort and pitched with slurry of Strand Brewing orange wit from bottle. 3-1-14 Tapped and tasted - Gyle worked great and tasted flavorful not sweet. Carbed @ 10 psi CO2. Will wait for it to chill down and enjoy.
3-3-14 - Cleared amazingly well. So good after it chilled down. Wish the weather was warmer for this bad ass beer. Had a New Belgium SnapShot wheat today and this was WAY better. 1st few pints were cloudy and bits of coriander, but none now. Gets better daily.

Last Updated and Sharing
 
1,500
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-03-31 00:03 UTC