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Blue Moon Slayer
Witbier • All Grain • 10.5 gal
Went low on the addition of the corriander and bitter orange peel to see what the yeast has to add first. This can always be adjusted on the next round.
March 14, 2013 pm 03:16pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10.5 gal)
- 11 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 2 lbs
Wheat Malt; Durst
Wheat Malt; Durst
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 4 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.5 oz
Styrian Goldings - 4.5 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Curacao - bitter orange (omitted from calculations)
Curacao
A liqueur, or cordial, flavored with orange peel, cinnamon, and mace
- .5 oz
Corriander seeds - cracked not crushed (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
Wyeast 3463 Forbidden Fruit™
Wyeast 3463 Forbidden Fruit™
From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability.
Notes
Mash to hold at 150 for 60 min. and raise the mash temp to 168 for 10 min. Drain first runnings- rinse grains with enough 170 degree water to collect 12 gallons. I split the batch between 2 5 gal fermenters and used the Forbidden Fruit WYeast 3463 and Fermentis T-58 as a test. The honey (local wildflower) was just an extra touch for crispness, added the last 5 mintes of the boil with the 1 oz bitter orange and 1/2 oz of cracked corriander.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.012 | |
| Color: | 3.3 SRM | 2 - 4 | |
| Alcohol: | 4.9% ABV | 4.5% - 5.5% | |
| Bitterness: | 16.2 IBU | 10 - 20 | |
Discussion
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