Mon, 11/14/2016 - 10:42 — AndyZ
July Club Shop Brew
Belgian Witbier with Matt & Andy
On Sunday July 31st, just in time to still call it July, Matt Myerhoff and Andy Ziskin let a shop brew-crew in brewing a Belgian Witbier with a little bit of a twist. In looking at Jamil's Brewing Classic Styles we noticed he preferred using fresh orange zest and chamomile tea in his recipe. To give our beer a little more unique character we decided to use fresh lime zest, leaves and sage mostly from Andy's garden. We had an excellent brew crew, thank you to Jay, Susie, Scot, Justin, Jeremy and Cullen. To pass time during the mash, Matt brought a projector and we watched a few beer related videos in the comfort of the air conditioned club house. Of course, there was plenty of really great Homebrew shared by all. We may have over sparged just a bit and missed our OG by a few points, but a great day was had by all. A very special thanks to Alex from Westlake Brewing for donating a huge pitch of yeast for our Brewers! Look for the beer to make an appearance at the September club meeting and the Oktoberfest party.
Recipe for 40G
Estimated OG was 1.051 / Actual OG 1.044
Brewed By:
Brew Date:
07/23/2016
Brew Type:
Beer Styles:
Classic Style:
Recipe Category:
Batch Size:
40.0 gallons
Boil Time:
60 minutes
Original Gravity:
1.044 O.G.
Final Gravity:
1.008 F.G.
ABV:
4.7% ABV
IBUs:
20.0 IBUs
SRM:
3.0 SRM
Malt/Grain/Sugar/Extract:
3 lbs Rice Hulls (0.0 SRM)
32 lbs Pilsen Malt 2-Row (1.0 SRM)
32 lbs White Wheat Malt (2.4 SRM)
7 lbs Oats, Flaked (1.0 SRM)
Mashing Instructions:
Single infusion at 152
Hops:
9.00 oz Hallertauer [4.80 %] - Boil 60.0 min
Extra Ingredients:
4.00 oz Lime Zest (Boil 5.0 mins)
.500 oz Lime leaves (Boil 5.0 mins)
.50 oz Sage (Boil 5.0 mins)
Yeast:
1.0 Westlake Brewing Witbier Yeast pitch (it was about 5L probably)
Special Instructions / Notes: