1 Jul
2003
1 Jul
'03
10:13 a.m.
Since the list is slow, here is a summber beer Andrew and I brewed
last month.
I don't have my notes here but it should be pretty close. I used
Rahr for base malt, may have used German wheat malt instead of
Belgian, spices picked up at a local food co-op.
We didn't use flaked wheat but used rolled wheat from the co-op.
I cooked it on the stove for 10 minutes. The cooked wheat was very
stiff, almost like playdough. It wasn't fun mixing it in the mash.
I'd recommend you visit your friendly homebrew supply store and
pick up flaked wheat.
If you have questions, feel free to post them.
rick
----------------
Wit 03
Weight Fermentable Extract Lovibond O.G. Color %
------------------------------------------------------------------------
18.00 2-row Malt 0.035 1.6 0.022 1.1
9.00 Belgian Wheat Malt 0.039 1.7 0.012 0.7
9.00 Flaked Wheat 0.034 2.0 0.011 0.7
3.00 Flaked Oats 0.025 2.2 0.003 0.2
------------------------------------------------------------------------
39.00 [ Grains ] **0.026 **2.2 0.048 2.6
------------------------------------------------------------------------
------------------------------------------------------------------------
1.048 2.6
Weight Hop Alpha Time Util IBU
------------------------------------------------------------------------
3.00 Hallertau 4.0% 60 30.0% 12.6
2.00 Saaz 3.5% 5 5.0% 1.2
------------------------------------------------------------------------
Total Boiling Time: 90 min 13.9
Amount Unit Ingredient
------------------------------------------------------------------------
1 quart White Labs Belgian Wit #400
58.91 gr fresh ground coriander seed 2.08 ounce
25.92 gr dried sweet orange peel 0.91 ounce
------------------------------------------------------------------------
Total:
Mashin Water: 12.97 gal 51.87 qt Mashin: 120 deg 30 min
Lost in Grains: 4.88 gal 19.50 qt Protien: 140 deg 30 min
Sparge Water: 16.91+gal 67.63+qt Starch: 152 deg 60 min
Added to Boil: 0.00 gal 0.00 qt Mashout: 170 deg 15 min
----------------------------------------
Start of Boil: 25.00 gal 100.00 qt O.G.: 1.048 12.0 degP
Lost in Boil: 3.75 gal 15.00 qt F.G.: 1.008 2.0 degP
---------------------------------------- Alcohol: 4.2% by weight
End of Boil: 21.25 gal 85.00 qt 5.3% by volume
Added to Fermenter: 0.00 gal 0.00 qt Calories: 157.66 per 12 oz.
---------------------------------------- Cost: $0.10 per 12 oz.
Batch Size: 21.25 gal 85.00 qt Brewed: 7jun03
Lost in Break: 0.50 gal 2.00 qt Racked: 27jun03
---------------------------------------- Kegged: 27jun03
Adjusted Size: 20.75 gal 83.00 qt Points/#: 25.58
degL: 2.2
degEBC: 4.6
============================= Parameters ===============================
Extract Efficiency: 75% Mash Stiffness: 1.33 qts/lb
Color Multiplier: 125% Grain Absorption: 0.50 qts/lb
Hop Utilization: 100% Evaporation Rate: 10.00 %/hour
Coriander Ratio: 0.75 g/l Curacao Ratio: 0.33 g/l
Hop Util Table: 1
======================== Special Instructions ==========================
All grains milled with MAGMill roller mill in 9 minutes (4#/minute)
spices are added at knockout - not boiled
1 Jul
1 Jul
10:30 a.m.
Where did you get dried sweet orange peel? That's not the same as the bitter
orange peel sold at brew shops, right?
I made a wit about a month ago that turned out really well in which I used
some bitter orange peel and some fresh orange zest. Last summer's article in
Zymurgy says the bitter orange peel tend to add a metallic taste and advised
using orange zest.
----- Original Message -----
From: "Rick Larson" <rick(a)mnbrewers.com>
To: <mba(a)thebarn.com>
Sent: Tuesday, July 01, 2003 10:13 AM
Subject: wit
Since the list is slow, here is a summber beer Andrew and I brewed
last month.
I don't have my notes here but it should be pretty close. I used
Rahr for base malt, may have used German wheat malt instead of
Belgian, spices picked up at a local food co-op.
We didn't use flaked wheat but used rolled wheat from the co-op.
I cooked it on the stove for 10 minutes. The cooked wheat was very
stiff, almost like playdough. It wasn't fun mixing it in the mash.
I'd recommend you visit your friendly homebrew supply store and
pick up flaked wheat.
If you have questions, feel free to post them.
rick
----------------
Wit 03
Weight Fermentable Extract Lovibond O.G. Color %
------------------------------------------------------------------------
18.00 2-row Malt 0.035 1.6 0.022 1.1
9.00 Belgian Wheat Malt 0.039 1.7 0.012 0.7
9.00 Flaked Wheat 0.034 2.0 0.011 0.7
3.00 Flaked Oats 0.025 2.2 0.003 0.2
------------------------------------------------------------------------
39.00 [ Grains ] **0.026 **2.2 0.048 2.6
------------------------------------------------------------------------
------------------------------------------------------------------------
1.048 2.6
Weight Hop Alpha Time Util IBU
------------------------------------------------------------------------
3.00 Hallertau 4.0% 60 30.0% 12.6
2.00 Saaz 3.5% 5 5.0% 1.2
------------------------------------------------------------------------
Total Boiling Time: 90 min 13.9
Amount Unit Ingredient
------------------------------------------------------------------------
1 quart White Labs Belgian Wit #400
58.91 gr fresh ground coriander seed 2.08 ounce
25.92 gr dried sweet orange peel 0.91 ounce
------------------------------------------------------------------------
Total:
Mashin Water: 12.97 gal 51.87 qt Mashin: 120 deg 30 min
Lost in Grains: 4.88 gal 19.50 qt Protien: 140 deg 30 min
Sparge Water: 16.91+gal 67.63+qt Starch: 152 deg 60 min
Added to Boil: 0.00 gal 0.00 qt Mashout: 170 deg 15 min
----------------------------------------
Start of Boil: 25.00 gal 100.00 qt O.G.: 1.048 12.0 degP
Lost in Boil: 3.75 gal 15.00 qt F.G.: 1.008 2.0 degP
---------------------------------------- Alcohol: 4.2% by weight
End of Boil: 21.25 gal 85.00 qt 5.3% by volume
Added to Fermenter: 0.00 gal 0.00 qt Calories: 157.66 per 12 oz.
---------------------------------------- Cost: $0.10 per 12 oz.
Batch Size: 21.25 gal 85.00 qt Brewed: 7jun03
Lost in Break: 0.50 gal 2.00 qt Racked: 27jun03
---------------------------------------- Kegged: 27jun03
Adjusted Size: 20.75 gal 83.00 qt Points/#: 25.58
degL: 2.2
degEBC: 4.6
============================= Parameters ===============================
Extract Efficiency: 75% Mash Stiffness: 1.33 qts/lb
Color Multiplier: 125% Grain Absorption: 0.50 qts/lb
Hop Utilization: 100% Evaporation Rate: 10.00 %/hour
Coriander Ratio: 0.75 g/l Curacao Ratio: 0.33 g/l
Hop Util Table: 1
======================== Special Instructions ==========================
All grains milled with MAGMill roller mill in 9 minutes (4#/minute)
spices are added at knockout - not boiled
10:52 a.m.
Steve,
Where did you get dried sweet orange peel? That's not the same as the bitter
orange peel sold at brew shops, right?
Right. I got it at a local food co-op in the spice area.
I made a wit about a month ago that turned out really
well in which I used
some bitter orange peel and some fresh orange zest. Last summer's article in
Zymurgy says the bitter orange peel tend to add a metallic taste and advised
using orange zest.
I've had good luck taking an orange and a fine cheese grater and using
about the entire orange. Add this to the secondary. I'll leave it up
to you on how to sanitize the orange zest.
I think the key is how do you like your wit: orange, corriander, cumin,
black pepper, different hops, various Belgian yeasts, cardimon (evil
spice!), ... all add something.
This version is pretty low in the 'orange' flavor.
[snip]
rick
10:58 a.m.
I use the bitter orange peel at a rate of around 0.5
oz per 5 gallons (about 1/2 of it boiled for 20
minutes the other 1/2 added at the last 5 minutes) and
have never had the problem you describe. I served it a
wedding last year, and had many people who said that
they didn't normally like beer telling me that they
thought it was really good.
It is odd that the article would say that because
curacao orange peel is one of the key ingredients in
traditional witbier. According to Michael Jackson,
some sweet orange peel can lend a "peculiar ham-like
flavor". But maybe he had a ham sandwich before he
tried it??
So pick your poison I guess. As long as it turns out
the way you like it keep doing it.
Cheers
WH
--- Steve Fletty <fletty(a)umn.edu> wrote:
------------------------------------------------------------------------
------------------------------------------------------------------------
------------------------------------------------------------------------
> >
> 1.048 2.6
> >
> > Weight Hop Alpha Time
> Util IBU
------------------------------------------------------------------------
> > 3.00 Hallertau 4.0% 60
> 30.0% 12.6
> > 2.00 Saaz 3.5% 5
> 5.0% 1.2
------------------------------------------------------------------------
> > Total Boiling Time: 90
> min 13.9
> >
> > Amount Unit Ingredient
------------------------------------------------------------------------
> > 1 quart White Labs Belgian Wit #400
> > 58.91 gr fresh ground coriander seed
> 2.08 ounce
> > 25.92 gr dried sweet orange peel
> 0.91 ounce
------------------------------------------------------------------------
Total:
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Where did you get dried sweet orange peel? That's
not the same as the bitter
orange peel sold at brew shops, right?
I made a wit about a month ago that turned out
really well in which I used
some bitter orange peel and some fresh orange zest.
Last summer's article in
Zymurgy says the bitter orange peel tend to add a
metallic taste and advised
using orange zest.
----- Original Message -----
From: "Rick Larson" <rick(a)mnbrewers.com>
To: <mba(a)thebarn.com>
Sent: Tuesday, July 01, 2003 10:13 AM
Subject: wit
------------------------------------------------------------------------
Since the list is slow, here is a summber beer
Andrew and I brewed
last month.
I don't have my notes here but it should be pretty
close. I used
Rahr for base malt, may have used German wheat
malt instead of
Belgian, spices picked up at a local food co-op.
We didn't use flaked wheat but used rolled wheat
from the co-op.
I cooked it on the stove for 10 minutes. The
cooked wheat was very
stiff, almost like playdough. It wasn't fun
mixing it in the mash.
I'd recommend you visit your friendly homebrew
supply store and
pick up flaked wheat.
If you have questions, feel free to post them.
rick
----------------
Wit 03
Weight Fermentable Extract Lovibond
O.G. Color %
18.00
2-row Malt 0.035 1.6
0.022 1.1
9.00 Belgian Wheat Malt 0.039
1.7
0.012 0.7
9.00 Flaked Wheat 0.034
2.0
0.011 0.7
3.00 Flaked Oats 0.025
2.2
0.003 0.2
39.00 [
Grains ] **0.026 **2.2
0.048 2.6
Mashin Water: 12.97 gal 51.87 qt Mashin:
120 deg 30 min
Lost in Grains: 4.88 gal 19.50 qt
Protien:
140 deg 30 min
Sparge Water: 16.91+gal 67.63+qt
Starch:
152 deg 60 min
Added to Boil: 0.00 gal 0.00 qt
Mashout:
170 deg 15 min
----------------------------------------
Start of Boil: 25.00 gal 100.00 qt O.G.:
1.048 12.0 degP
Lost in Boil: 3.75 gal 15.00 qt
F.G.:
1.008 2.0 degP
----------------------------------------
Alcohol:
4.2% by weight
End of Boil: 21.25 gal 85.00 qt
5.3% by volume
Added to Fermenter: 0.00 gal 0.00 qt
Calories:
157.66 per 12 oz.
----------------------------------------
Cost:
$0.10 per 12 oz.
Batch Size: 21.25 gal 85.00 qt
Brewed:
7jun03
Lost in Break: 0.50 gal 2.00 qt
Racked:
27jun03
----------------------------------------
Kegged:
27jun03
Adjusted Size: 20.75 gal 83.00 qt
Points/#:
25.58
degL:
2.2
degEBC:
4.6
============================= Parameters
===============================
Extract Efficiency: 75% Mash Stiffness:
1.33 qts/lb
Color Multiplier: 125% Grain
Absorption:
0.50 qts/lb
Hop Utilization: 100% Evaporation
Rate:
10.00 %/hour
Coriander Ratio: 0.75 g/l Curacao
Ratio:
0.33 g/l
Hop Util Table: 1
======================== Special Instructions
==========================
All grains milled with MAGMill roller mill in 9
minutes (4#/minute)
spices are added at knockout - not boiled
8194
days inactive
8194
days old
3 comments
3 participants
participants (3)
-
Rick Larson -
Steve Fletty -
Will Holway