Brewed - August 2, 2009
Style - Belgian Witbier
Source - various recipes / Bob's HBS
Ingredients:
- 3.0 lbs. Wheat DME
- 3.0 lbs. Golden Light DME
- 2.0 lbs. Belgian Pilsner (partial mash)
- 1.0 lbs. Flaked Wheat (partial mash)
- 1.0 oz. Saaz (60)
- 1.0 oz. Linden (0)
- 1.0 oz. Lemon Zest (0)
- 2.5 oz. Orange Zest (0)
- 1.5 tbsp. Powdered Ginger (0)
- 1.0 tbsp. Coriander Powder (0)
- Yeast slurry from Colin's Pro-Am Witbier
Primary - 14 days
Secondary - 14 days
Bottled - August 20, 2009
FG - 1.016
Attenuation - 75.0%
ABV - 6.29%
Notes:
- Spur of the moment brew as I had some extra ingredients around and was able to use the fresh yeast slurry from Colin's Pro-Am Witbier brewed at Rock Bottom Bellevue; unsure at the moment what the actual yeast was, but probably the standard witbier yeast
- More generous with orange zest and ginger than previous saison
- Partial mash a little easier second time around; need some equipment upgrades though
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