Great Galah: Difference between revisions

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(Created page with "'''<big>By <!-- Brewer name --></big>''' '''BJCP 2015 Style <!-- Style name -->''' <!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --> == Awards == <!-- UK Nationals 2017 --> === <!-- Competition Name, Location and date --> === 1st - <!-- Table/category name/best in show --> == Measures == <!-- Add/delete measures as you wish --> * IBU xx * ABV xx% * OG 1.xxx * FG 1.xxx * EBC xx * xx litres at end of boil. * xx...")
 
 
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'''<big>By <!-- Brewer name --></big>'''
'''<big>by Ken Bazley </big>'''


'''BJCP 2015 Style <!-- Style name -->'''
'''BJCP 2021 - Style 24A Witbier <!-- Witbier -->'''


<!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here -->
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 -->
=== UK Nationals 2017, Bristol ===
=== <!-- Competition Name, Location and date --> ===
2nd Best of Show
1st - <!-- Table/category name/best in show -->
 
1st in flight


== Measures ==
== Measures ==
<!-- Add/delete measures as you wish -->
* IBU 21.9
* IBU xx
* ABV 4.7%
* ABV xx%
* OG 1.046
* OG 1.xxx
* FG 1.010
* FG 1.xxx
* EBC 11.2
* EBC xx
* 10 litres at end of boil.
* xx litres at end of boil.
* 10 litres into fermenter.
* xx litres into fermenter.


== Ingredients ==
== Ingredients ==
=== Water ===
=== Water ===
<!-- Add water notes here -->
* CRS 5.2ml in mash liquor
* Phosphoric Acid 3.1ml in mash liquor
* Phosphoric Acid .3ml in sparge liquor
 
{| class="wikitable"
|+ Water Profile
|-
! 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 ===
=== Malt ===
<!-- Add malt listing and quantities here -->
* Wheat Malt, 3.9 EBC, 2400g, 66.7%
* Malt 1, 6 EBC, 4750g, 75.5%
* Pale Malt, 5.9 EBC, 1200g, 33.3%
* Malt 2, 400g, 6.4%
* Malt 3, 1300 EBC, 400g, 6.4%


=== Hops ===
=== Hops ===
<!-- Add hop listing/timings details here -->
* 2g Columbus(12%) at 60 minutes
* 30g Hop 1 at 60 minutes
* 3g East Kent Goldings(5.7%) at 15 minutes
* 40g Hop 2 at 5 minutes
* 6g Galaxy(14%) at 10 minutes
* 40 Hop 3 dry hop
* 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 ===
=== Yeast ===
<!-- Add yeast details here -->
* Safbrew WB-06


== Process ==
== Process ==
=== Mash ===
=== Mash ===
<!-- Add mash notes here -->
Single infusion 12.4l at 64.4°C, batch sparge 6l at 75°C


=== Boil ===
=== Boil ===
<!-- Add boil notes here -->
60 minutes


=== Ferment ===
=== Ferment ===
<!-- Add fermentation notes here -->
* Pitch yeast at 19°C and held for 14 days


=== Serving ===
=== Serving ===
<!-- Add bottling/kegging notes here -->
Bottled to 2 vols CO2


[[Category:Recipes]]
[[Category:Recipes]]

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
Water Profile
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

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