Beer Martin
03-31-2009, 12:05 PM
Hey guys,
I'm in search for a Wittekerke clone recipe. I brewed a really nice witbeir, but my wife was less than impressed. I was hoping to go to more of a Wittekerke type beer (which is about the only beer she'll drink).
Here's what I'm looking at doing, but it's just a thought as of now:
================================================== ====
Type: All Grain
Date:
Batch Size: 5.00 gal
Brewer:
Boil Size: 5.72 gal
Boil Time: 60 min Equipment: My Equipment
Brew house Efficiency: 70.00
Ingredient
Amount Item Type % or IBU
0.00 lb Rice Hulls (0.0 SRM) Adjunct 0.00 %
4.50 lb Wheat, Flaked (1.6 SRM) Grain 42.86 %
4.00 lb Barley, Flaked (1.7 SRM) Grain 38.10 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 9.52 %
1.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 9.52 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 17.4 IBU
1 Pkgs Belgian Witbeir (Wyeast Labs #3944) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.92 %
Bitterness: 17.4 IBU Calories: 231 cal/pint
Est Color: 3.5 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 10.50 lb
Sparge Water: 0.68 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Protein Rest Add 9.45 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 8.40 qt of water at 197.3 F 154.0 F
10 min Mash Out Add 7.35 qt of water at 205.6 F 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
================================================== ====
And I'm also going to ad the requisite spices, but I'm thinking about the lower range of spiciness.
The only Wittekerke clones I've found are on forums blocked by my work internet filter.
Any ideas/insights on what I could do with the recipe here. I'm considering dropping the oats and adding some lactose for sweetening/body, or perhaps even using both in lower levels.
________
Fx (http://www.ferrari-wiki.com/wiki/Ferrari_FX)
I'm in search for a Wittekerke clone recipe. I brewed a really nice witbeir, but my wife was less than impressed. I was hoping to go to more of a Wittekerke type beer (which is about the only beer she'll drink).
Here's what I'm looking at doing, but it's just a thought as of now:
================================================== ====
Type: All Grain
Date:
Batch Size: 5.00 gal
Brewer:
Boil Size: 5.72 gal
Boil Time: 60 min Equipment: My Equipment
Brew house Efficiency: 70.00
Ingredient
Amount Item Type % or IBU
0.00 lb Rice Hulls (0.0 SRM) Adjunct 0.00 %
4.50 lb Wheat, Flaked (1.6 SRM) Grain 42.86 %
4.00 lb Barley, Flaked (1.7 SRM) Grain 38.10 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 9.52 %
1.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 9.52 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 17.4 IBU
1 Pkgs Belgian Witbeir (Wyeast Labs #3944) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.92 %
Bitterness: 17.4 IBU Calories: 231 cal/pint
Est Color: 3.5 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 10.50 lb
Sparge Water: 0.68 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Protein Rest Add 9.45 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 8.40 qt of water at 197.3 F 154.0 F
10 min Mash Out Add 7.35 qt of water at 205.6 F 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
================================================== ====
And I'm also going to ad the requisite spices, but I'm thinking about the lower range of spiciness.
The only Wittekerke clones I've found are on forums blocked by my work internet filter.
Any ideas/insights on what I could do with the recipe here. I'm considering dropping the oats and adding some lactose for sweetening/body, or perhaps even using both in lower levels.
________
Fx (http://www.ferrari-wiki.com/wiki/Ferrari_FX)