Great Galah Aussie Wit

By Ken Bazley

BJCP 2021 Style 24A - Witbier

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

• WLP802 - Czech Budejovice Lager

Process

Mash

Single infusion at 66.5C for 60 minutes.

Boil

60 minute boil.

Ferment

Fermented in a shed uncontrolled in the British winter for approx two weeks, apx 8-12°C.
FV brought inside for diacetyl rest when SG was at 1.020. Another 7 days to finish.