Description
CRISPY BELGIAN WIT (HOEGAARDEN STYLE)
| Est Batch Size: 10 Ltr | Est Bitterness: 14.7 IBU | Est Color: 5.2 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 15.5 L |
Boil Time: 60 min End of Boil Vol: 13.5 L Final Bottling Vol: 8.5 L |
Fermentation: Ale, Single Stage Efficiency: 72.00 % Est Mash Efficiency: 72.0 % |
Prepare for Brewing
- Hydrate yeast with 200 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 18 L
- Mash Water Acid: None
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.10 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 46.8 % | 0.72 L |
| 1.00 kg | Wheat, Flaked (3.2 EBC) | Grain | 2 | 42.6 % | 0.65 L |
| 0.25 kg | Oats, Flaked (2.0 EBC) | Grain | 3 | 10.6 % | 0.16 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Saccharification | Add 18 L of water at 72.4 C | 68.9 C | 60 min |
| Mash Out | Heat to 75.6 C over 7 min | 75.6 C | 10 min |
- Sparge Water Acid: None
- If steeping, remove grains, and prepare to boil wort
- Add water to achieve boil volume of 15.5 L
- Estimated pre-boil gravity is 11 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 20.00 g | Saaz [3.50 %] – Boil 60.0 min | Hop | 4 | 14.7 IBUs | – |
| 10.00 g | Coriander Seed (Boil 5.0 mins) | Spice | 5 | – | – |
| 10.00 g | Orange Peel, Bitter (Boil 5.0 mins) | Spice | 6 | – | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 7 | – | – |
| 1.00 Items | Chamomile (Boil) | Herb | 8 | – | – |
- Estimated Post Boil Vol: 13 L and Est Post Boil Gravity: 13 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | AEB Arome + (AEB #Arome) | Yeast | 9 | – | – |
- Measure Actual Original Gravity _______ (Target: 13 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- 16 Jun 2015 – Primary Fermentation (14.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 10 | – | – |
- Measure Final Gravity: _________ (Estimate: 4 Brix)
- Date Bottled/Kegged: ____________________ – Carbonation: Bottle with 50 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
Partha Pratim Barman –
Excellent packaging