Great Galah Aussie Wit: Difference between revisions
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=== Ferment === | === Ferment === | ||
Pitched at 18°C and let rise naturally, finishing at 21°C.<br> | |||
FG reached after 7 days. | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 22:09, 1 February 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
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.