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peach pit white wit
Witbier • Partial Mash • 5 gal
5/10/09 brewed added 1lb dme cause of low og. final grav. hit at 1.009. bottled 5/24/09 taste A: spices up front orange complements nicely with a little phenol from the yeast S-33 and S-06 mix. T: watery with light acid finish (hope more body develops after carbonation)
May 9, 2009 pm 08:59pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- .18 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 4.25 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 3.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .75 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .88 oz
Sterling - 4.7 AA% whole; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- .5 oz
Hallertauer Tradition - 3.0 AA% whole; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
- .5 oz
curaco - (omitted from calculations)
curaco
- .9 oz
corriander - (omitted from calculations)
corriander
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
please use unmalted wheat and do a step mash. its so much better/"/"/"/" 100F 15min 122F 15min 144F 30min 154F 45min 168F 15min sparge 168F 5/10/09 mash 133 for 20min 148 for 60min mash out at 165 for 15min. spices added at 15 and 1 minute. 3lbs of peach puree added at flame out. The low og for this batch is due to lhbs mill e.g. the high wheat content.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 3.6 SRM | 2 - 4 | |
| Alcohol: | 4.6% ABV | 4.5% - 5.5% | |
| Bitterness: | 20.8 IBU | 10 - 20 | |
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