Great Galah

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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
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

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