Great Galah Aussie Wit: Difference between revisions

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<big>'''By Ken Bazley'''</big>
<big>'''By Ken Bazley'''</big>


'''BJCP 2021 Style 3C Czech Prem Lager (Boho Pils)'''
Recipe is part of [[Recipe Index]]


Ken says, 'I've been brewing Boho pils far longer than that Gallagher boy ;-)'<br/>
'''BJCP 2021 Style 24A - Witbier'''
This version uses Bobek hops.
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.<br>
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 '''
1st - Belgian & French<br>
 
1st - Belgian & French
 
2nd - Best of Show
2nd - Best of Show


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* OG 1.046
* OG 1.046
* FG 1.010
* FG 1.010
* EBC 61.2
* EBC 11.2
* 10 litres into fermenter.
* 10 litres into fermenter.


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=== Water ===
=== Water ===
London water <br/>
London water <br/>
* CRS, 6.5ml in the mash
* CRS, 5.2ml in the mash
* Phosphoric Acid, 3.25ml in the mash
* Phosphoric Acid, 3.12ml in the mash


* Phosphoric Acid, 6.46ml in the sparge liquor
* Phosphoric Acid, 0.27ml in the sparge liquor


=== Malt ===
=== Malt ===
* Weyermann Pilsner malt, 5kg - 3.9EBC
* Wheat malt, 2.4kg - 3.9EBC
* Pale malt, 1.2kg - 5.9EBC


=== Hops ===
=== Hops ===


* 40g Bobek (whole), 4.1% - First wort 120 minutes
* Columbus, 12% at 60 minutes
* 20g Bobek (whole), 4.1% - Boil at 15 minutes
* East Kent Goldings, 5.7% at 15 minutes
* 20g Saaz (whole), 3.3% - Boil at 15 minutes
* Galaxy, 14% at 10 minutes
* Victoria Secret, 15.5% at 5 minutes


* 40g Bobek (Whole), 4.1% - Boil at 10 minutes
=== Spices ===
* 40g Saaz (whole), 3.3% - Boil at 10 minutes
* 40g Saaz (whole), 3.3% - Boil at 5 minutes


* Irish Moss finings at 10 minutes
* Coriander Seeds, 5g at 15 minutes
* One whole Lemon at 15 minutes
* One whole Orange at 15 minutes


=== Yeast ===
=== Yeast ===
* WLP802 - Czech Budejovice Lager
* Safbrew Wheat, WB-06


== Process ==
== Process ==
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=== Ferment ===
=== Ferment ===
Fermented in a shed uncontrolled in the British winter for approx two weeks, apx 8-12°C.<br>
Pitched at 18°C and let rise naturally, finishing at 21°C.<br>
FV brought inside for diacetyl rest when SG was at 1.020. Another 7 days to finish.
FG reached after 7 days.  




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

Latest revision as of 09:21, 12 May 2022

By Ken Bazley

Recipe is part of Recipe Index

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

1st - Belgian & French

2nd - Best of Show

Measures

  • IBU 21.9
  • ABV 4.7%
  • OG 1.046
  • FG 1.010
  • EBC 11.2
  • 10 litres into fermenter.

Ingredients

Water

London water

  • CRS, 5.2ml in the mash
  • Phosphoric Acid, 3.12ml in the mash
  • Phosphoric Acid, 0.27ml in the sparge liquor

Malt

  • Wheat malt, 2.4kg - 3.9EBC
  • Pale malt, 1.2kg - 5.9EBC

Hops

  • Columbus, 12% at 60 minutes
  • East Kent Goldings, 5.7% at 15 minutes
  • Galaxy, 14% at 10 minutes
  • Victoria Secret, 15.5% at 5 minutes

Spices

  • Coriander Seeds, 5g at 15 minutes
  • One whole Lemon at 15 minutes
  • One whole Orange at 15 minutes

Yeast

  • Safbrew Wheat, WB-06

Process

Mash

Single infusion at 66.5C for 60 minutes.

Boil

60 minute boil.

Ferment

Pitched at 18°C and let rise naturally, finishing at 21°C.
FG reached after 7 days.