Brewed - January 28, 2012
Style - Belgian Witbier
Ingredients:
- 10.0 lbs. Weyermann Pilsner
- 10.0 lbs. White Wheat
- 1.0 lbs. Flaked Wheat
- 2.00 oz. Hallertauer (60)
- 0.75 oz. Hallertauer (5)
- 1.5 oz. Coriander (5)
- 1.0 oz. Dried Orange Peel (5)
- 1.15 oz. Dried Bitter Grapefruit Peel (5)
- 0.6 oz. Grains of Paradise (5)
- 0.25 oz. Lavender (5)
- Wyeast #3942 Belgian Wheat (2 packs / 750 ml starter)
- Wyeast #3944 Belgian Witbier (1 packs / 750 ml starter)
OG – 1.054
Primary – ?? days
Secondary - ?? days
Kegged - ??
FG - 1.009 (estimated)
Attenuation - 83% (estimated)
ABV - 5.9% (estimated)
Notes:
- This is a new batch of Lavender Wit and a slight variation from the White Rabbit, which I thought turned out great and was well received by others; I not only wanted a new batch to drink but to enter in some upcoming competitions
- Mixed the two Belgian Wit yeast together
- Mash 154° for 60 minutes
- Sparge at ~ 175°
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