Recipe – Designed to be a classic, yeast forward, easy summer drinker. Light body, fairly dry and all around tasty. Candi sugar was added to help dry out the beer and keep a crisp body.
- Batch Size: 10 Gallons
- 3.5 Lbs German Pilsner
- 3.5 Lbs White Wheat Malt
- 1 Lbs Flaked Wheat
- 1 Lbs Flaked Oats
- 1 Lbs Belgian Candi Sugar
- 3 oz Orange Zest
- 0.5 oz Coriander (crushed)
- 1 oz Saaz (60 min)
- 1 tsp Wyeast Nutrient
- 60 seconds pure O2 (2 micron stone)
- Wyeast 3944 Belgian Wit (Direct Pitch)
- OG: 1.044
- FG: 1.006
- SRM: 2.94
- IBU: 11.73
- 5% ABV
- Mash: 60min @ 151°, single infusion.
- Boil: 60min
- Fermentation temp: 62° and let rise up to 69°
- Brewday Cost: $44.34
Brewday – Uneventful, Saaz hops smell damn good though.
Fermentation – Quite mellow, pumping out sulfur aroma at the moment. Something I’ve learned to not stress about, it always fades away.
10 days post pitch – Ferm chamber bumped to 69º, still a few bubbles in the blow off bucket.
12 days post pitch – 1.004, attenuated more than I had anticipated, we’ll see how this translates to the finished beer.
15 days post pitch – Bottled 3.0 vol, 1.004.
21 days post pitch – Tasted, the dryness is very forward in such a simple beer. I’ll give it some more time.
34 days post pitch – Tasted again, flavors mellowed out, conditioning has helped the dryness blend in more. A very tasty beer which I’ll be brewing again. Wonderful crisp malt flavor with a creamy wit yeast flavor. Light in color, very drinkable.
What I’ll change next time – Higher FG, higher mash temp to keep a bit of the body, shooting for 1.009 next time.