RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.
This was my second batch of Strange Wit, a wild witbier inspired by Jolly Pumpkin Calabaza Blanca.
The recipe for the full batch is as follows:
Batch Number: 52
Brew Date: November 24, 2012
Bottle Date: Not recorded
Batch Size: 5 Gallon
OG: 1.045 (estimate)
FG: 1.002 (estimate)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 16.6
ABV: 5.6%
SRM: 3.4
Mash: Single infusion at 152*F for 60 minutes
Boil: 60 minute
Fermentables
4lb 8oz Pilsner Malt
4lb 0oz Wheat, Flaked
1lb 0oz Oats, Flaked
0lb 4oz Munich Malt
0lb 4oz Rice Hulls
Salts & Water
At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.
Hops
0.5oz Citra (pellet, 12.4 AAU) at 15 minutes
0.5oz Citra (pellet, 12.4 AAU) at 5 minutes
Other
Whirlfloc
Yeast Nutrient
Salts & Water
At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.
Hops
0.5oz Citra (pellet, 12.4 AAU) at 15 minutes
0.5oz Citra (pellet, 12.4 AAU) at 5 minutes
Other
Whirlfloc
Yeast Nutrient
0.25oz Coriander at 5 minutes
0.25oz Dried Orange Peel (Bitter) at 5 minutes
Yeast
Wyeast Belgian Witbier (WY3944)
Yeast
Wyeast Belgian Witbier (WY3944)
Dregs, as identified below
Notes
11.24.2012: After pitching the starter yeast, I also added dregs from bottles of Cantillon Gueuze (2011) and Ambrosia Citrine (Batch 1).
11.26.2012: Added the dregs from bottles of Cantillon Lou Pepe Kriek (2009) and Tilquin Gueuze (2012).
12.03.2012: Added the dregs from a bottle of Jolly Pumpkin Calabaza Blanca (2011).
Notes
11.24.2012: After pitching the starter yeast, I also added dregs from bottles of Cantillon Gueuze (2011) and Ambrosia Citrine (Batch 1).
11.26.2012: Added the dregs from bottles of Cantillon Lou Pepe Kriek (2009) and Tilquin Gueuze (2012).
12.03.2012: Added the dregs from a bottle of Jolly Pumpkin Calabaza Blanca (2011).