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

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Blood Orange Wit ( 3-30-14)

212 calories 21.9 g 12 oz
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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.

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  • Last Updated: 2014-03-31 00:03 UTC