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'''BJCP 2021 - Style 24A Witbier <!-- Witbier -->'''
'''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, Bristol ===
=== UK Nationals 2017, Bristol ===
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
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