Great Galah Aussie Wit

By Ken Bazley

Recipe is part of Recipe Index

BJCP 2021 Style 24A - Witbier I love a witbier and I've brewed many. For this one I thought a subtle addition of some Aussie hops late in the boil would add a bit of something different without going over the top.
When brewing witbiers I don't attempt to peel or zest the citrus additions, I throw them in whole as this way you will not accidentally add any of the bitter pith.

Awards

UK Nationals 2017, Bristol

1st - Belgian & French

2nd - Best of Show

Measures

• IBU 21.9
• ABV 4.7%
• OG 1.046
• FG 1.010
• EBC 11.2
• 10 litres into fermenter.

Ingredients

Water

London water

• CRS, 5.2ml in the mash
• Phosphoric Acid, 3.12ml in the mash

• Phosphoric Acid, 0.27ml in the sparge liquor

Malt

• Wheat malt, 2.4kg - 3.9EBC
• Pale malt, 1.2kg - 5.9EBC

Hops

• Columbus, 12% at 60 minutes
• East Kent Goldings, 5.7% at 15 minutes
• Galaxy, 14% at 10 minutes
• Victoria Secret, 15.5% at 5 minutes

Spices

• Coriander Seeds, 5g at 15 minutes
• One whole Lemon at 15 minutes
• One whole Orange at 15 minutes

Yeast

• Safbrew Wheat, WB-06

Process

Mash

Single infusion at 66.5C for 60 minutes.

Boil

60 minute boil.

Ferment

Pitched at 18°C and let rise naturally, finishing at 21°C.
FG reached after 7 days.