Thursday, August 27, 2009

Batch No. 19 - The Curtain Wit

The Curtain Wit

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
OG - 1.064
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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