Witbier No. II: Special

Honestly, probably the main reason I split most batches of wort that I brew are because as much as I like to improve my abilities as a brewer according to the recipes I design, it’s also just fun to mess around with ingredients and see how I can incorporate them in different ways to hopefully, in the end, create something distinctly Bolivian/Cruceño/tropical/etc. So here’s the second part of the Wit batch (see also No. I and No. III):

Recipe Specs
Batch Size (L): 5.0
Total Grain (kg): 1.393
Total Hops (g): 7.00
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.36 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 18.3 (Average)
Brewhouse Efficiency (%): 57
Boil Time (Minutes): 60

Grain Bill
0.792 kg Pilsner (56.86%)
0.396 kg Flaked Wheat (28.43%)
0.100 kg Cane Sugar (7.18%)
0.079 kg Flaked Oats (5.67%)
0.026 kg Aromatic Malt (1.87%)

Hop Bill
7.0 g Willamette Pellet (4.7% Alpha) @ 60 Minutes (Boil) (1.4 g/L)

Misc Bill
2.0 g Allspice @ 5 Minutes (Boil)
26.0 g Lemon Peel @ 5 Minutes (Boil)
4.0 g Cardamom Seed @ 1 Minutes (Boil)
9.0 g Coriander Seed @ 1 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 27°C with Safbrew S-33

Brewed 5 Oct 2012
FG 1.007 = 5.9% ABV
Bottled 26 Oct 2012

Kind of odd how the OG turned out relatively low, but that’s probably because this came off the second runnings of the wort, and was boosted with the addition of table sugar.


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