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Blood Orange Wit (1-10-14)

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin McRoberts
Calories: 143.9 (Per 12oz)
Carbs: 13.5 g (Per 12oz)

Created: Saturday February 8th 2014

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

27.7

SRM (morey):

3.3

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 65°F

OG: 1.044
Attenuation: 78.92%

Calories: 143.9 / 12oz
Carbs: 13.5 g / 12oz

Readings: 0

Device Filter

Jan 10, 2014 ^to Feb 17, 2014

Last Updated: 11 years ago from Brewlog

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	German - Pale Wheat6 lb Pale Wheat	39	1.5	60%
4 lb	American - Pale 2-Row4 lb Pale 2-Row	37	1.8	40%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Domestic Hallertau0.5 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	8.6	25%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	9.93	25%
0.50 oz	Domestic Hallertau0.5 oz Domestic Hallertau Hops	Pellet	3.9	Boil	15 min	4.27	25%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	15 min	4.93	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Domestic Hallertau (Pellet)	12.87	50%
1 oz	Tettnanger (Pellet)	14.86	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	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	5 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) 87 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

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

4,782

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Brews

Public: Yup, Shared
Last Updated: 2014-03-03 16:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

plipa

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View Recipe

Blood Orange Wit (1-10-14)

Jan 10, 2014 to Feb 17, 2014

Jan 10, 2014 ^to Feb 17, 2014