Batch size: 5 gallons
Style: 16A Witbier
Recipe type: All Grain
4lbs 12oz Belgian Pilsner
4lbs 12oz Wheat, Light, Malted
1lb Dextrine Malt (Carapils)
1/8 tsp CaSO4 (Gympsom) to bring SO4 level to 24ppm
1/2 tsp CaCl (Calcium Chloride) to bring Cl level to 136ppm
1.5 hour ramp from hot tap water to sparge temperature.
1.75oz crushed (not ground) coriander at 60 minutes
1 oz Glacier at 20 minutes (15 IBU)
1 oz Glacier at flame out (1 IBU)
1 oz of sweet orange peel at flame out
180 billion cells required. Prepare a 6 cup starter with a smack pack of 3056 Bavarian Wheat Blend Yeast, or use two smack packs.
64-74 degrees recommended for yeast.
Hold at 64 degrees for one week in a swamp cooler, then move to 70 degree ambient air environment for the remainder of fermentation.
3oz of corn syrup dissolved in 1 cup of water (1)
(for corn sugar use 1oz)
The recipe used today contains 55% Barley Malt, and 45% Wheat. (2) The FG is about 4 points higher that would be expected given typical 75% attenuation, so 10% of the grist was changed to a dextrin malt. CaraPills was chosen for it's light color.
The water in most places in the US is calcium deficient so only calcium salts are used. The amount will very dependent on your water. Adjust as needed to achieve the final levels.
The Hoegaarden web site states a 2 hour gradual rise to 170. With the BIAB stove top setup I use this will be nearly full heat in the 4 gallon pot that I use to achieve this ramp rate.
Coriander does pretty well in the boil from what I have read in "The Home brewers Garden".
Mr. Malty (3) was used to calculate the pitch rate.
The low end of the fermentation range was chosen to aid with the higher than normal final gravity of this beer. After primary fermentation is compete in about a week moving the beer to a warmer environment will allow the yeast to clean up any off flavors that may have been created during the primary fermentation.