The idea of this beer has been born when I was reading Michaels Tonsmeire blog. I didn’t want to brew clone of his beer but I planned to make some witbier anyway so I decided to do two versions of my recipe. One more sweeter with hibiscus and second more dry, standard witbier. This is the first one.
Batch size: 25L (6.5 gal)
Mash water: 19L RO filtered water + 0.5tsp Gypsum +0.5tsp Calcium Chloride + 2.5ml Phosphoric Acid 75%
Sparge water: 15L RO filtered water (no addition)
Pre-boil gravity: 1.046 (11.4 BLG)
Boil time: 60 min
OG: 1.051 (12.6 BLG)
FG: 1.014 (3.6 BLG)
IBU=19 EBC=6.5+RED from Hibiscus SRM=3.3+RED from Hibiscus ABV=4.9%
|3 kg||Pilsner Malt (DE)||57.7%|
|1.5 kg||Torrified Wheat||28.8%|
|0.5 kg||Flaked wheat||9.6%|
|0.3 kg||Cara Pils||3.8%|
HOPS & SPICES:
|60 min||Select Spalt||20g||4.5%||Boil||Pellet|
|10 min||Sweet Orange||1 items||–||Boil||Zest|
|10 min||Lemon||0.5 item||–||Boil||Zest|
|10 min||Coriander crusched seeds||7g||–||Boil||Seeds|
|20 min||Lemon||0.5 item||–||Whirpool||Zest|
|20 min||Sweet Oranges||1 item||–||Whirpool||Zest|
|20 min||Coriander crusched seeds||8g||–||Whirpool||Seeds|
|20 min||Camomile||4g||Whirpool||Tea Bags|
|20 min||Hibiscus||80g||Whirpool||Tea Bags|
Mangrove Jack’s #M21 – Belgian Wit
|65°C (149°F)||Mash Step||75 min|
|76°C (168°F)||Mash Out||15 min|
BREW DAY– 16.07.2019
29.07.2019 First gravity check
07.08.2019 Second check of gravity and racking to secondary.
After two weeks the final gravity still haven’t changed. I’ve primed beer with 158g dextrose dissolved in 1L boiled water. I finish bottling with 44 bottles.
The beer is medium carbonated so too low for the style. Medium and coarse bubble, unstable foam which probably will improve with time. Nice red color with little haziness. Aroma dominated by hibiscus, but not over dominated. Nice clear witbier yeast character and subtle citrus aroma. Excluding carbonation I am happy with this beer.