Witney Brewston AG2

Based on:

• Witney Brewston extract and first AG version
  
• All grain "Blanche Oreiller" recipe and notes from https://byo.com/article/witbier-style-profile/
  
• https://beerandbrewing.com/make-your-best-witbier/
  
  Changes since last brew:
  
• Slightly increased grain bill (was a little thin last time)
  
• Reduced mash and boil to 60 mins (90 mins seems unnecessary)
  
• Avoid starter, just smack pack night before (trying to avoid problems with yeast)
  
• Make sure to keep a little yeast in the keg (otherwise to clear)
  
• Reduce coriander dose and time
  
• Revert fresh orange peel to dried
  
  Instructions:
  
• Mill all grain (including flaked grain)
  
• Chill the wort rapidly to 20 °C, let the break material settle, rack to the fermenter and aerate thoroughly.
  
• Begin fermentation at 18 °C slowly raising temperature to 22 °C by the last one-third of fermentation.
  
  Notes:
  
• First reference suggests starting with a protein rest (15 min @ 50C), then slowly ramping up to 68C over 15 min to start the sacchrification rest, but second ref says you get just as good results from a single temp mash. So lets start with the simple version and try the more complicated one later.
  
• The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. This also means we go for a higher kettle volume to compensate for extra evaporation loss.
  
• Reverted to 60 mins