So, when I saw a Wyeast smack pack for the Belgian Wheat, I decided I would clearly need to brew one. I am adding a couple of ingredients--including hint of licorice root--and not using brett (while I wouldn't mind doing so, I want to ensure this is done in time for summer).
The name is primarily because I couldn't resist the alliteration.
Wizard's Wit - Witbier
Batch Size: 3.044 gal
Boil Size: 5.044 gal
Boil Time: 90.000 min
Bitterness: 14.1 IBUs (Tinseth)
Color: 6 SRM (Morey)
Name Type Amount Mashed Late Yield Color
Pilsner (2 Row) Bel Grain 4.500 lb Yes No 79% 2 L
Acid Malt Grain 8.000 oz Yes No 59% 3 L
Wheat, Unmalted Grain 4.500 lb Yes No 77% 2 L
Honey Malt Grain 8.000 oz No No 80% 25 L
Cane (Beet) Sugar Sugar 1.000 lb No No 100% 0 L
Total grain: 11.000 lb
Name Alpha Amount Use Time Form IBU
Sorachi Ace 12.0% 0.2500 oz Boil 60.000 min Pellet 14.9
Sorachi Ace 12.0% 0.1000 oz Boil 15.000 min Pellet 2.1
Name Type Use Amount Time
Coriander Seeds Spice Boil 0.250 oz 5.000 min
Lemon Peel Spice Primary 1 lg. Lemon 0.000 s
Licorice Root Spice Boil 0.200 oz 5.000 min
Bitter Orange Peel Flavor Boil 0.200 oz 5.000 min
Vanilla Beans Flavor Secondary 1/2 bean 0.000 s
Lemon Grass Herb Mash 0.035 oz 0.000 s
Name Type Form Amount Stage
Wyeast - Belgian Wheat Ale Liquid 0.528 cup Primary
Name Type Amount Temp Target Time
Conversion Infusion 4.250 gal 131.287 F 122.000 F 5.000 min
Temperature --- --- 152.000 F 90.000 min
Final Batch Sparge Infusion 1.016 gal 195.226 F 165.200 F 15.000 min
Mashed in with 4.25 gallons of water (1.75/1), hitting slightly above target of 128 (which I then noticed that it should have been 120). Rest at that temp for 15 minutes, adding 1g of dried lemon grass to the mash. Then slowly raise the temp to 150 over 30 minutes. 90 minute total mash.
3.75 gallons of 1.049 wort, temp 135 (1.065 corrected). While that was slowly coming to a boil, the bag with the grain was steeped in a bit under 1.5 gallons of 150 water. This will get brought to a boil then added to the main pot (this time....sometimes I will ferment it separately, but with the two hour boil, I need the extra liquid)). Full pre-boil (well, .5 hour in) SG is 1.068. Finished OG is 1.072 at about 3.5 gallons--right on target for once.
NOTE: Lemon peel was steeped in a citrus forward gin (New Amsterdam) to sanitize before being added to the carboy.
5-2-16; Added one more lemon of zest. SG 1.016
5-5-16; Moved to the fridge to cold crash.
5-10-16; Added 1/2 tsp gelatin to fine and help clarify.
© John Frey, 2016. The Author of this work retains full copyright for this material. The recipes and other contents therein may not be used for any commercial purposes.