Yeast

Wit-style wort with coriander and orange peel fermented with a belgian wit yeast. Trying a dried yeast this time: Safale WB-06 Weizen.

Water

Add 12g Gypsum and 12g Calcium Chloride to HLT filled to top (~45L)

Grist

Half wheat malt, half pilsener malt, with raw wheat and wheat and oat flakes. With the raw wheat, normally a gelatinization rest is necessary, but I'm using torrefied wheat this time. Doesn't need a g-rest! (But as it turns out, I'm doing one anyway.)

At brew time, I was 350g short on flaked wheat malt so I bumped up the flaked oat to compensate. The actual amounts are recorded in the recipe. The orginal plan was 400g of each.

In future consider doing this with more unmalted wheat and less wheat malt. Most sources say half malt barley and half raw wheat is the way to go--with the attendant rests, either by step mash or decoction.

Mash

Note the water amounts here presume you need 60L in the HLT but the water calcs for this recipe indicate 54L total required, so don't blindly sparge using all of the water in the HLT!

I did end up with about 6L extra sparge water, so note that in the master recipe

The planned infusions didn't really go well and we switched to the HERMS pretty quickly. Maybe just use the HERMS in the future, maybe with a decoction or two?

Protein rest [122F]

Dough in 20L of water @ 136F (56C) for a strike temperature of 122F (50C). Let rest 20 minutes.

This went well.

Remove 6L water from HLT and bring to a boil on the blichmann burner.

Gelatinization rest [137F]

(Unnecessary but a good waypoint as we bring the HLT up to heat.) After 20 minutes, add 5L of boiling water from blichmann burner and add to mash. 137F is the target. If you're under target, add the rest of the boiling water. Otherwise, put it back in the HLT. Let rest 10 minutes.

Remove 7L of water from HLT and bring to a boil on the blichmann again.

This went well.

Beta rest [150F]

After 10 minutes, (or once the 7L water has come to a boil), add 6L of boiling water to mash. 150F (66Cc) is the target. Add the remaining 1L to the mash, if necessary. Otherwise, put it back in the HLT. Rest 30 minutes.

Top up HLT: add 15L treated water. Bear in mind that you are going to need 13.5L of boiling water for the next rest

This came in low and we just used the HERMS from that point on.

Alpha amylase [159F]

After 30 minutes, add 13.5L boiling water to the mash. 160F is the target. Rest 30 min.

Sparge [168F]

Sparge with remainder of HLT water (around 15L). Keep the temp 170F or higher.

**Sparge went very well even though we had less than the recommended 5% by weight rice hulls.

Boil

Bring to a boil then boil at least 60 minutes.

• Boil first bunch of hops 60 minutes'
  
• Boil second bunch of hops 15 minutes
  
  Zest the lemons and oranges. Mince the ginger. Crush the coriander seeds. Then put them in a mesh bag.
  
  Add spices (25g Orange Zest, 25g Lemon Zest, 18g Coriander Seed, crushed, and 25g ginger, minced) at flameout. I've increased the amount of these compared to the master recipe, so if we like it, I'll update the master.
  
  After the boil is complete, turn off the heat, add bagged spice mix stir thoroughly to create a whirlpool. After 15 minutes remove the spice bag.)" [https://byo.com/article/allagash-blazing-its-own-trail-for-25-years]
  
  Except for the HERMS thing, everything worked very well and very much in line with predicted gravities, pH's, and volumes. And infusions are in no way superior to using the HERMS, so why bother really? I will update the master recipe too keep the first two infusions, which worked well, but simply use the HERMS unit after that.
  
  LID 02 on pF2502 seems to be leaky. Throw out after this batch!**