Great Galah

by Ken Bazley

BJCP 2021 - Style 24A Witbier

Awards

UK Nationals 2017, Bristol

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

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