Ambitious brew day yesterday. I did a clementine witbier using BIAB and a lot of Doc’s (The Brewing Network) ecipe and techniques.
Main mash @122F while cereal/decoction mashing:
3.5# Belgian Pale
0.25# Acidulated malt
First Step @ 113F decoction/cereal mash for 15 minutes:
3.19# Raw Wheat ground to powder
2.5# American 6 Row
1.05# Quick Oats ground to powder
Next step 152F for 15 minutes.
Next step boil for 15 minutes.
Add to main mash for 155F for 45 minutes.
Raise to 160F for 15 minutes.
90 Minute Boil:
First wort hops 0.5 oz Northern Brewer while draining/squeezing bag and raising to boil.
30 minute hops 0.3 oz Saaz
15 minute 1 tablespoon flour
10 minute zest of 1 grapefruit, 2 clementines, several baby food jars of dried clementine peel de-pithed
5 minute hops 0.3 oz Saaz
Flameout 0.50 oz freshly ground coriander, 0.50 oz chamomile (a mix of teabag contents and dried flowers from our garden)
Hoses frozen, hose bib frozen so slow chilled in a snow bank. 1.5 hours got down below 80F.
Ferment at 70F with White Labs WLP400 Belgian Wit Ale yeast 1 L starter used
Shot of O2 for 20 seconds pre-ferment