Post by beervolcano on Feb 7, 2021 14:38:47 GMT -5
I wanted to make this as light as possible so I only boiled it for 30 min and used only light grains. I had to use 50% flaked wheat to stay true to the style of using half unmalted wheat in the grist. This beer turned out awesome. I'd brew it again the same way in a heartbeat, but I would maybe add more cardamom and use a spider or hops bag for the sweet orange peel. This one is super easy to drink and refreshing.
OG = 1.052
FG = 0.998 (too low)
ABV = 7%, but I think the FG measurement may be wrong. Closer to 6%. Not sure why it over-attenuated.
Water:
OG = 1.052
FG = 0.998 (too low)
ABV = 7%, but I think the FG measurement may be wrong. Closer to 6%. Not sure why it over-attenuated.
Water:
- 8 gallons Reverse Osmosis water plus:
4 g CaSO4*2H2O, 3 g CaCl2, 1 g MgSO4*7H2O to attempt a water profile of:
Ca2+ Mg2+ Na+ SO42- Cl- HCO3-
66.5 3.3 0.0 86.6 63.3 0.0
This is somewhere between Antwerp and Westmalle.
Grain:
Hops:
Spice:
Yeast:
Brought 3 gallons plus 2 cups of water to 164o F and poured it into the mash tun. After sitting for a few minutes, the temp was 155o F. Poured in 5 lbs of flaked wheat and stirred. Temp = 148o F. Poured in 5 lbs Belgian Pilsner malt and stirred. Temp = 145o F. Mashed for 60 minutes. Brought temp to ~152o F and let sit for another 30 min. Probably unnecessary.
Collected 6.25 gallons and boiled for 30 min with the additions as listed above. Fermented at 70o - 74o F for 3 weeks. There was a sulfury smell the whole time that eventually cleared up toward the end. Guess it's just the yeast, but it could be the sulfate added to the water. Might leave that out in the future.
Kegged and carbonated, but there were still some bits of orange peel that made it into the keg and got stuck in the line a couple times. Need to keep that in a nylon bag or something next time. Or leave it out altogether.
It took forever to ferment, especially when it was so warm. I would use temperature control next time and probably not use the sweet orange peel, but that's what saved this batch since it might have been too dry otherwise. The dryness, spiciness, and fruitiness made it very refreshing.
Ca2+ Mg2+ Na+ SO42- Cl- HCO3-
66.5 3.3 0.0 86.6 63.3 0.0
This is somewhere between Antwerp and Westmalle.
Grain:
- 5 lbs Pilsner malt
- 5 lbs Flaked wheat
Hops:
- 1 oz Hallertauer (3% aa) 30 min
- 0.5 z Hallertauer (3% aa) 20 min
- 0.5 oz Hallertauer (3% aa) 10 min
Spice:
- 0.75 oz Bitter Curacao Orange Peel, 10 min
- 0.4 oz Coriander seed (crushed with mortar and pestle), 10 min
- 0.5 oz Sweet Orange Peel, in fermenter 5 days
Yeast:
- WLP 400 Belgian Wit Ale
Brought 3 gallons plus 2 cups of water to 164o F and poured it into the mash tun. After sitting for a few minutes, the temp was 155o F. Poured in 5 lbs of flaked wheat and stirred. Temp = 148o F. Poured in 5 lbs Belgian Pilsner malt and stirred. Temp = 145o F. Mashed for 60 minutes. Brought temp to ~152o F and let sit for another 30 min. Probably unnecessary.
Collected 6.25 gallons and boiled for 30 min with the additions as listed above. Fermented at 70o - 74o F for 3 weeks. There was a sulfury smell the whole time that eventually cleared up toward the end. Guess it's just the yeast, but it could be the sulfate added to the water. Might leave that out in the future.
Kegged and carbonated, but there were still some bits of orange peel that made it into the keg and got stuck in the line a couple times. Need to keep that in a nylon bag or something next time. Or leave it out altogether.
It took forever to ferment, especially when it was so warm. I would use temperature control next time and probably not use the sweet orange peel, but that's what saved this batch since it might have been too dry otherwise. The dryness, spiciness, and fruitiness made it very refreshing.