12.25# Pilsen Malt (Dingemanns organic)
11.25# Flaked Wheat
2# Flaked Oats
0.625# Munich Malt (cargill)
1oz Coriander (crushed whole seeds)
3.75oz Citrus Zest (Clementines)
.075oz chamomile flowers (pure chamomile tea)
4oz German Hallertau (2.7A per oz)
3944 Wyeast (Belgian Wit)
STRIKE Temp = 172f
Mash in 154f (0′-30′)
Step 1 159f (30′ to 55′)
Step 2 164f (55′ to 80′)
Mash Out (80′ to 90′)
Collect 15-16g wort
BOIL – 90′
OG (calc) = 1.056 ABU est. = 5.4%
FG (calc) = 1.015 IBU = 14
Came in at 155 for mash in w/ 7g.
Bumped to 159 w/2g
Bumped to 165 w/2g
Bumped to 166 for mashout w/1.5g (mash tun full)
Thought I had a stuck mash and panicked. Turns out it was just the hoses. Vorlaufed for maybe 3 minutes… hazy but no chunks but for the first minute.
Sparged w/11 gallons. Left about 1-1.5 in the mash tun. Collected 16.25g
Only change to boil schedule was added 5 minutes or so… was a little low on gravity. Ended at 1.050.
Cooled with the chiller to about 80f and then used a paint mixer / drill to get a whirlpool going (and to oxygenate). WORKED GREAT! All trub in middle and basically got all liquid out of the kettle.
Ended up with about 14g in the fermenter. I had it drop down about 3′ to oxygenate more.
Yeast has sour fart odor. Almost put me down.
Noticed activity in the fermenter later that evening.
Brewers – Andy Day, Mike Currier