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'''<big>by Ken Bazley </big>''' | '''<big>by Ken Bazley </big>''' | ||
'''BJCP 2021 - 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 --> | <!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --> | ||
== Awards == | == Awards == | ||
UK Nationals 2017, Bristol | |||
=== UK Nationals 2017 === | === UK Nationals 2017 === | ||
2nd Best of Show | 2nd Best of Show | ||
| Line 54: | Line 54: | ||
* 6g Galaxy(14%) at 10 minutes | * 6g Galaxy(14%) at 10 minutes | ||
* 6g Victoria Secret(15.5%) at 5 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 === | === Yeast === | ||
| Line 63: | Line 68: | ||
=== Boil === | === Boil === | ||
60 minutes | |||
=== Ferment === | === Ferment === | ||
Revision as of 21:29, 29 January 2022
by Ken Bazley
BJCP 2021 - Style 24A Witbier
Awards
UK Nationals 2017, Bristol
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
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