November 27, 2011
Brewer: Trollby
Style: Witbier
Batch: 2.25 galExtract
Characteristics
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Recipe Gravity: 1.051 OG
Recipe Bitterness: 16 IBU
Recipe Color: 11° SRM
Estimated FG: 1.013
Alcohol by Volume: 4.9%
Alcohol by Weight: 3.9%
Ingredients
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Crystal 60L 0.50 lb, Grain, Steeped
MrB. Booster 0.41 lb, Sugar, Other
MrB. Witty Monk Witbier 2.42 lb, Extract, Extract
MrB. Witty Monk Witbier 2.00 oz, Pellet, 5 minutes
Saaz Czech) 0.50 oz, Pellet, 5 minutes
Mr. Beer Dry Ale Yeast 3.00 unit, Yeast, Temperature Range: 68°-76° F 2.0 GRAMS
Notes
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Recipe Notes:
Remove yeast packet from under lid of HMEs, then place unopened cans of HMEs and UME in hot water (warm liquid pours more easily).
Add 2 quarts of filtered tap water to 5qt pot and heat to 165*F turn off heat and add grains and steep for 30min.
Remove grains and SLOWLY sprinkle in Booster™ while continually stirring to avoid clumping then Once Booster™ is fully dissolved ADD SAZZ Hops (comando) bring to a boil, after 5 min remove from heat.
Stir both HMEs into mixture of water steep grain liquid and Booster™ (this mixture is called the wort).
Fill keg with cold water to the 4-quart mark on back.
Pour wort into keg and bring the volume of the keg to the Top of the "8.5" mark with cold water and add hops. Stir vigorously to mix well.
Take OG sample.
Sprinkle yeast into keg and allow to sit for 30 minutes (lid on). Stir vigorously again (aerate), then screw on lid.
Allow beer to FERMENT cool room temperature (between 64°-68°F) for 3 weeks.
OG = 1.050 @ 68*F
FG = 1.015
ABV = 4.7%
12/24/2011
Bottled 22 (12oz) Bottles and 1 (20oz) Trub Bottle
Used 60g Booster for the batch prime for about 2.5 CO2
Taste was good, but I think it needed the T-58 or some other Belgian yeast, the Fromunda yeast just did not add the spice needed.