Darren’s version of the Belgian WIt for the Elusive Brewing home brew competition.
MALT:
Weyermann Extra Pale Premiere Pilsner Malt – 2.5kg
Crisp Pale Wheat Malt – 1.25kg
Crisp Flaked Torrefied Oats Including Husk – 250 grams
Crisp Europils Malt (EBC 2.5-3.5) – 500g
Weyermann Munich Malt I – 150g
TMM Jumbo Oat Flakes – 150g
Oat Husks – 250 grams
HOPS:
Brewers Gold (4.5%) – 5g / 60 minutes
Brewers Gold (4.5%) – 15g / 30 minutes
Saaz (3.4%)- 50g / 5 minutes
Citra – 50g / Dry hop
5g Lemon Peel – Whirlpool 20 minutes @75°C
10x crushed Black peppercorns – Whirlpool 20 minutes @75°C
5g Coriander seeds – Whirlpool 20 minutes @75°C
IBU (23 litres / 20 litres / 1.048 OG): 15
TARGET VOLUME: 20 litres
STRIKE VOLUME: 28.4 litres @ 67°C
SPARGE VOLUME: 1 kettle
FERMENTER VOLUME: litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Campden tablet
MASH: 66°C / 90 minutes
BOIL: 60 minutes
YEAST: Safbrew WB-06
FERMENTER TEMP: 20°C / 22°C on day 3
OG: 1.046
FG: 1.016 @ day 3 / 1.009 @ day 5 / 1.008 @ day 12
ABV: 5%
CARBONATION: 2.0 units
INGREDIENT COST: ?
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Pre-boiled the water the day before and “underlet” the grain in an effort to reduce O2.