Suthrncomfrt1884
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast Belgian Witbier
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.045
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 14.6
- Color
- 3.23
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Creamy, smooth, tart. Amazing summer beer! I can\'t keep this around!
Rhubarb Rose
16-A Witbier
Author: Suthrncomfrt1884
Size: 11 gal
Efficiency: 69.53%
Attenuation: 75.0%
Calories: 142.51 kcal per 12.0 fl oz
Original Gravity: 1.043 (1.044 - 1.052)
Terminal Gravity: 1.011 (1.008 - 1.012)
Color: 3.23 (2.0 - 4.0)
Alcohol: 4.21% (4.5% - 5.5%)
Bitterness: 14.6 (10.0 - 20.0)
Ingredients:
9.0 lb Belgian Pils
4.0 lb Wheat Flaked
6.0 lb Belgian Wheat Malt
0.25 lb Acidulated Malt
0.5 lb Rice Hulls
1.0 oz Czech Saaz (6.8%) - added during boil, boiled 60 min
1.0 oz Saaz (2.4%) - added during boil, boiled 10 min
0.5 oz Hallertau (4%) - added during boil, boiled 10 min
2.5 oz Rose Hips - added during boil, boiled 8.0 min
0.75 oz Corriander seeds - added during boil, boiled 3.0 min
1.0 oz Orange Peel (dried) - added during boil, boiled 3.0 min
0.5 oz Orange Peel (dried) - added during boil, boiled 3.0 min
1.0 ea WYeast 3944 Belgian Witbier
12.0 lb Fresh Rhubarb - added dry to primary fermenter
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Notes
Mash with 1.3 qts/lb @152F for 40 minutes. Raise to 170F over the next 20 minutes. I use a HERMS system to raise my heat indirectly. If you don't have the ability to do this, just mash@152 for an hour and then infuse water to raise your temp to mashout temps.
I used fresh rhubarb. 12lbs chopped into 1" pieces and frozen. I thawed them out during my brew session and added them directly to my primary fermentation. I wanted to be left with a subtle rhubarb flavor, so adding them at primary was a good option for me.
Results generated by BeerTools Pro 1.5.16
16-A Witbier
Author: Suthrncomfrt1884
Size: 11 gal
Efficiency: 69.53%
Attenuation: 75.0%
Calories: 142.51 kcal per 12.0 fl oz
Original Gravity: 1.043 (1.044 - 1.052)
Terminal Gravity: 1.011 (1.008 - 1.012)
Color: 3.23 (2.0 - 4.0)
Alcohol: 4.21% (4.5% - 5.5%)
Bitterness: 14.6 (10.0 - 20.0)
Ingredients:
9.0 lb Belgian Pils
4.0 lb Wheat Flaked
6.0 lb Belgian Wheat Malt
0.25 lb Acidulated Malt
0.5 lb Rice Hulls
1.0 oz Czech Saaz (6.8%) - added during boil, boiled 60 min
1.0 oz Saaz (2.4%) - added during boil, boiled 10 min
0.5 oz Hallertau (4%) - added during boil, boiled 10 min
2.5 oz Rose Hips - added during boil, boiled 8.0 min
0.75 oz Corriander seeds - added during boil, boiled 3.0 min
1.0 oz Orange Peel (dried) - added during boil, boiled 3.0 min
0.5 oz Orange Peel (dried) - added during boil, boiled 3.0 min
1.0 ea WYeast 3944 Belgian Witbier
12.0 lb Fresh Rhubarb - added dry to primary fermenter
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Notes
Mash with 1.3 qts/lb @152F for 40 minutes. Raise to 170F over the next 20 minutes. I use a HERMS system to raise my heat indirectly. If you don't have the ability to do this, just mash@152 for an hour and then infuse water to raise your temp to mashout temps.
I used fresh rhubarb. 12lbs chopped into 1" pieces and frozen. I thawed them out during my brew session and added them directly to my primary fermentation. I wanted to be left with a subtle rhubarb flavor, so adding them at primary was a good option for me.
Results generated by BeerTools Pro 1.5.16