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Hitachino Nest

Hitachino Nest

Witbier • Partial Mash • 5 gal

mark88

Haven't made yet. Any ideas or comments welcome.

April 20, 2011 am 11:18am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 2 lbs German 2-row Pils

    German 2-row Pils

  • 1 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • .75 lbs CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess

    CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess

    Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat (Powder) is a dry, 1000% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.

  • 4 lbs Wheat Liquid; Northwestern

    Wheat Liquid; Northwestern

    Can be used in making Wheat Beer, Bavarian Weizen, Berliner Weiss, and Dunkel Weizen.

  • .75 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • .5 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • .5 oz Perle - 8.2 AA% whole; boiled 60 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • .25 oz Styrian Goldings - 6.0 AA% whole; boiled 45 min

    Styrian Goldings

    Mild, pleasant.

  • .25 tsp Nutmeg (ground) - Boil 1/8tsp for 45 mins then another 1/8tsp for last 15 mins (omitted from calculations)

    Nutmeg (ground)

    Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.

  • 1 tsp Corriander crushed - Boil 1/8tsp for 45 mins then another 1/8tsp for last 15 mins (omitted from calculations)

    Corriander crushed

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • .5 oz Orange Peel - Boil 1/8tsp for 45 mins then another 1/8tsp for last 15 mins (omitted from calculations)

    Orange Peel

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • 2 c Orange juice - Add last 2 minutes - take off heat. (omitted from calculations)

    Orange juice

    Adds sweet tangy citrus flavor.

  • Wyeast 3944 Belgian Witbier™

    Wyeast 3944 Belgian Witbier™

    A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.054 1.044 - 1.052
Terminal Gravity: 1.011 1.008 - 1.012
Color: 8.8 SRM 2 - 4
Alcohol: 5.6% ABV 4.5% - 5.5%
Bitterness: 23.6 IBU 10 - 20

Discussion

emanicus

Orange juice - WARNING

2011-04-20 10:20pm

I never tried but I have been told that OJ in the boil (or after) may create unwanted citric acids developing in the beer, but if you make it, please let me know how it works out... thanks

Stoked45

OJ

2011-04-21 1:12pm

With Corriander and peel, you won't need to add the juice.

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