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Victor Vito
Witbier • All Grain • 19.50 L
V. Vito, one of my favarite rugby players, made into a squad of All Blacks for RWC 2011. (Very sorry for Cruden. )To celebrate his selection, I brewed a "Wit." Hope he will play well in RWC so that I will be able to taste this beer with an extra satisfaction in October.
August 29, 2011 am 04:47am
5.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 1.92 kg
German 2-row Pils
German 2-row Pils
- 1.80 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.48 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.23 kg
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.
- 21 g
Mt. Hood - 4.0 AA% whole; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 7 g
Hallertauer Mittelfrüher - 4.8 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 14 g
Liberty - 4.0 AA% whole; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 14 g
Corriander crushed - Boilo for 5 min. (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.
- 14 g
Orange Peel (dried) - Boil for 15 min. (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 14 g
Orange Peel (dried) - Boil for 5 min. (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
2 step mashing with a protein rest. Add a tsp of gypsum at mash-in. Protein rest: 20 min. at 53C. Saccharification rest: 90 min. at 68C. Mash-out: 15 min. at 76C. The preboil volume was 24 litters, so that 1.32 litters of cold water were added to make 25.32 litters. Brewed on 8/29/11. The OG was 1.052.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 3.2 SRM | 2 - 4 | |
| Alcohol: | 4.8% ABV | 4.5% - 5.5% | |
| Bitterness: | 17.0 IBU | 10 - 20 | |
Discussion
Celebration
2011-12-30 7:31am
Bottled on 10/24/11. I tasted the beer after NZ won the Rugby WC 2011. All blacks has been my favorite, so the beer tasted obviously good for their celebration. It is on a heavy side, far more malty than Hoegaarden White, and that is what I like. Besides, I feel very good that "Beer" beat "Wine" at the final of Rugby WC 2011, though narrowly. Vito had not got much playing time this time, but he is young and I hope that he becomes a new leader of All Blacks, with Cruden of course.
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