Great Galah
by Ken Bazley
Witbier
Awards
UK Nationals 2017
2nd Best of Show
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
Yeast
- Safbrew WB-06
Process
Mash
Single infusion 12.4l at 64.4°C, batch sparge 6l at 75°C
Boil
- 5g Coriander seeds at 15 minutes
- 1 Whole lemon at 15 minutes
- 1 Whole orange at 15 minutes
Ferment
- Pitch yeast at 19°C and held for 14 days
Serving
Bottled to 2 vols CO2