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'''BJCP 2021 - Style 24A Witbier <!-- Witbier -->''' | '''BJCP 2021 - Style 24A Witbier <!-- 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 == | == Awards == | ||
=== UK Nationals 2017, Bristol === | |||
=== UK Nationals 2017 === | |||
2nd Best of Show | 2nd Best of Show | ||
1st in flight | |||
== Measures == | == Measures == | ||
Latest revision as of 21:44, 29 January 2022
by Ken Bazley
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
2nd Best of Show
1st in flight
Measures
- IBU 21.9
- ABV 4.7%
- OG 1.046
- FG 1.010
- EBC 11.2
- 10 litres at end of boil.
- 10 litres into fermenter.
Ingredients
Water
- CRS 5.2ml in mash liquor
- Phosphoric Acid 3.1ml in mash liquor
- Phosphoric Acid .3ml in sparge liquor
| Element (ppm) | Exist | Mash | Finished |
|---|---|---|---|
| Ca | 107 | 107 | 107 |
| Mg | 5 | 5 | 5 |
| Na | 26 | 26 | 26 |
| SO4 | 37 | 37 | 79 |
| Cl | 36 | 36 | 66 |
| HCO3 | 281 | -53 | na |
SO4/Cl Ratio 1.2
Malt
- Wheat Malt, 3.9 EBC, 2400g, 66.7%
- Pale Malt, 5.9 EBC, 1200g, 33.3%
Hops
- 2g Columbus(12%) at 60 minutes
- 3g East Kent Goldings(5.7%) at 15 minutes
- 6g Galaxy(14%) at 10 minutes
- 6g Victoria Secret(15.5%) at 5 minutes
Misc
- 5g Coriander seeds at 15 minutes
- 1 Whole lemon at 15 minutes
- 1 Whole orange at 15 minutes
Yeast
- Safbrew WB-06
Process
Mash
Single infusion 12.4l at 64.4°C, batch sparge 6l at 75°C
Boil
60 minutes
Ferment
- Pitch yeast at 19°C and held for 14 days
Serving
Bottled to 2 vols CO2