Wednesday, April 13, 2016

Wizards Wit

A couple of months ago, I tried Anchorage Brewing's Whiteout Wit; it was delicious.  Bold lemon and spice, refreshing, and only a hint of any funk from the Brettanomyces the company used in it.  Flavoured with lemon peel, corriander, black pepper, and using Sorachi Ace hops (to further the lemony goodness).

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
Efficiency: 70%
OG: 1.071
FG: 1.018
ABV: 6.8%
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.
4-12-16; OG 1.072.  Aroma coming from the airlock is nicely lemony.

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.

5-12-16; Bottled.  FG 1.014..  22x 12oz bottles, and two 750ml bottles.  I am quite happy with how clear it ended--for beer made with 50 percent wheat, and a protein rest (which makes it even more hazy) I'm good.  2.85 oz of table sugar was used, aiming for 2.8 volumes of Co2.

© 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.

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