Youtor
MultiAward Winning Witbier All Grain Recipe Formulation
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ixlBgRYBHM8
UPDATE: This recipe with slightly reduced Chamomile and Grains of Paradise additions won a Bronze Medal at the 2022 USA National Homebrewing Competition out of 100 entries as brewed by Andy Cox. Congratulations Andy! • Purchase this Recipe kit from Bacchus and Barleycorn: https://bacchus-and-barleycorn.myshop... • This weeks video is Belgian Witbier or Wit for short, made famous by Pierre Celis of Hoegaarden brewery and later Celis Brewery in Austin TX. Witbier is a refreshing yet complex light wheat ale traditionally brewed with spice additions. Hope you enjoy the video. • If you brew this recipe, tell me about it in the comments • If you have winning recipes you would like to share to include in our dataset, please email us as many details of your recipe as you can including Times and temperatures, pitch rates, water chemistry, etc.. The more data the better the end product for our videos. email us at [email protected] • Brewfather recipe: https://recipe.brewfather.app/WNkHWRE... • Buy us a beer!: / meanbrews • Check out our website: http://www.meanbrews.com, where you can download full recipes • Shop Meanbrews Gear: https://shop.spreadshirt.com/meanbrew... • Homebrew Challenge Brews the Meanbrews Witbier: • Belgian Wit | KegCo Keg • Join me in the discussion on future videos at: / competitivebrewing • On to the recipes! • Meanbrews Recipe: • Maltbill • 46.7% Belgian Pilsner Malt • 25.7% Red Wheat Malt • 22.9% Flaked Wheat • 4.7% Flaked Oats • Hopbill • 17.1 IBUS Saaz at 70 minutes • 0.11 oz/gal - 0.82 g/L Saaz @ 5 min • Spices • 0.17 oz/gal - 1.27 g/L coriander seed • 0.12 oz/gal - 0.90 g/L dried bitter orange peel @ 5 min • 0.12 oz/gal - 0.90 g/L dried sweet orange peel @ 5 min • Yeast • WLP 400 • Instuctions • OG-1.054, IBU’s – 19 IBU • Water Chemistry ~60ppm Ca, ~20ppm Mg, ~20ppm Na, ~60ppm SO4, ~60ppm Cl • Mash pH 5.5 (adjust with Acid malt or your favorite mash acid) • Step Mash at 122°F(50°C) for 15 min and 153°F (67°C) for 60 min • Mashout, sparge as usual and boil wort for min 70 minutes. • For spices, Crush coriander and use dried orange peel • Chill to 66°F(19°C), oxygenate, and pitch yeast. • Ferment at 68°F(20°C) and allow to free rise to 78°F (26°C). • Do not Cold Crash • Keg or bottle to 3 volumes CO2. Use High Pressure bottles if bottle conditioning to 3 volumes • My Award Winning Witbier Recipe • Maltbill • 40.5%% Belgian Pilsner Malt • 23.2% Flaked Wheat • 21.9% Red Wheat Malt • 5.9% Flaked Oats • 4.8% Rice Hulls • 2% Clear candi sugar • 1.7% Weyermann Munich I • Hopbill • 19.6 IBUS Saaz at 60 minutes • Spices • 0.54 oz/gal - 4.04 g/L Fresh sweet orange peel @ 5 min • 0.19 oz/gal - 1.42 g/L coriander seed • 0.03 oz/gal - 0.22 g/L Chamomile @ 5 min • 0.01 oz/gal - 0.07 g/L Grains of Paradise @ 5 min • Yeast • Mangrove Jack's M21 • Instuctions • OG-1.052, IBU’s – 20 IBU • Water Chemistry 20ppm Ca, 10ppm Mg, 29ppm Na, 42ppm SO4, 60ppm Cl • Mash pH 5.5 (adjust with Acid malt or your favorite mash acid) • Infusion Mash 154°F (68°C) for 60 min • Mashout, Do not Vorlauf, Stir Mash to suspend starch. Sparge as usual and boil wort for min 60 minutes. • For spices, Crush coriander and paradise seed and use freshly grated sweet orange peel, no pith • Chill to 68°F(20°C), oxygenate, and pitch yeast. • Ferment at 70°F(21°C) and allow to free rise to 78°F (26°C). • Do not Cold Crash • Bottle to 3 volumes CO2. Use High Pressure bottles Sprinkle M21 into each bottle at bottling
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