When I was brewing hibiscus witbier I had a plan to brew also my standard witbier but I in middle time, I found this interesting for me addition. Because when I use zest from fresh citrus I have problems with foam stability and I was out of dried sweet orange zest, the kaffir lime and lemongrass seems to be for me the perfect solution. I never use before this spices so I found some hints in homebrew forums and try it.
Batch size: 25L (6.5 gal)
Mash water: 19L filtered water
Sparge water: 15.5L filtered water
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*=6.2 SRM=3.1 ABV=4.9%
BH Efficienty*=79% Est Mash Eff*=85.3%
* – EST by Beer Smith2
|2.3 kg||Pilsner Malt – Bestmalz||43.4%|
|1.5 kg||Flaked Wheat||28.3%|
|1 kg||Wheat Malt||18.9%|
|0.4 kg||Flaked Oats||7.5%|
|0.1 kg||Acid Malt||1.9%|
HOPS & SPICES:
|15 min||Spalt Select||20g||4.75%||Boil||Pellet|
|10 min||Coriander crusched seeds||7g||–||Boil||Seeds|
|10 min||Kaffir Lime||1g||–||Boil||Leaves|
|15 min||Coriander crusched seeds||8g||–||Whirpool||Seeds|
|15 min||Kaffir Lime||2g||–||Whirpool||Leaves|
Mangrove Jack’s #M21 – Belgian Wit
|63°C (145°F)||Mash Step||75 min|
|66°C (151°F)||Mash Step||15 min|
|72°C (161°F)||Mash Step||15 min|
|76°C (168°F)||Mash Out||15 min|
BREW DAY– 10.09.2019
Fermentation temperature from 18°C (64°F) to 21°C (70°F) at the end.
27.09.2019 Gravity check and racking to secondary fermenter.
I have bottled beer with addition 5g glucose per bottle 0.5L and get 46 bottles.
I have sent this witbier after two weeks for competition. When I was trying, it was still not enough carbonated and has too high sweetness. I was hope it will fix after another few weeks waiting for competition, but unfortunately not. To be clear, it is nice beer, my family love it, but it is not to style.
I will publish more information in competition post in the next few days.