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Witbier – Partial Mash GONE

Statistics

General Info

Intended to be spicy and "orangy" - Krush 'em!

Tried a wit from a local brewpub - CB & Potts. I have to say, it tasted remarkably like this recipe. Very much so, in fact. Hmmm. Wonder if the brewmaster used this recipe??

Comments

Took to the inaugural meeting of a yet-to-be-named homebrew club sponsored by Rockyard Brewing in Castle Rock, Colorado. Everyone commented that this was an "excellent beer." Awesome.

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Extract

Amount	Extract	% of Grist
3.00 pounds	LME - Light	42.9%
3.00 pounds	Total Extract Weight	42.9% of grist

Malts and Grains

Amount	Malt/Grain	% of Grist
3.00 pounds	German Wheat Malt Light	42.9%
1.00 pounds	Flaked Oats	14.3%
4.00 pounds	Total Grain Weight	57.1%

Adjuncts

Amount	Adjunct
1.00 pounds	Honey (Clover)

Non-Fermentables

Amount	Non-Fermentable	Time
1 tsp.	Gypsum	60 minutes
2.0 ounces	Orange Zest	20 minutes
2.0 ounces	Corriander (Crushed)	20 minutes
1.0 ounces	Grapefruit Zest	20 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.50 ounces	Cascade	60 min	Bittering	Boil		5.5%
0.25 ounces	Cascade	15 min	Bittering and Aroma	Boil		5.5%
0.25 ounces	Cascade	1 min	Aroma	Boil		5.5%
1.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Form	Amount
Belgian Wit (WLP400)	White Labs	Liquid	35 ml.

Mash Infusion

Step	Description	Temp.	Time
Infusion	Single infusion, stir every twenty minutes.	152° F	60 min.
Sparge	Batch sparge 2X.	168° F	40 min.

Procedure

• Mash grains in 2.0 gallons of 152° water for 60 minutes
• Sparge with 2.0 gallons of 168° water
• Collect wort in kettle, bring to a boil
• Add extract and bring to a boil again
• Add hops according to schedule
• Cool wort
• Add wort to primary, fill to 5.25 gallons with water
• Pitch yeast when wort reaches 75° or lower

Fermentation and Aging