Saturday, November 24, 2012

Strange Wit (Batch 02): Recipe

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


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.


0.5oz Citra (pellet, 12.4 AAU) at 15 minutes
0.5oz Citra (pellet, 12.4 AAU) at 5 minutes

Yeast Nutrient

0.25oz Coriander at 5 minutes
0.25oz Dried Orange Peel (Bitter) at 5 minutes


Wyeast Belgian Witbier (WY3944)
Dregs, as identified below


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).

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