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Pater Franciscus' Whim
| Brewer: | Guindilla | Email: | - | |||||
| Beer: | Pater Franciscus' Whim | Style: | Belgian White (Wit) | |||||
| Type: | Partial mash | Size: | 22 liters | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.050 | FG: | 1.008 | |||||
| Alcohol: | 5.4% v/v (4.3% w/w) | |||||||
| Grain: | 1kg Belgian Pilsner 150g Belgian Munich 500g Flaked oats 1kg Flaked wheat |
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| Mash: | 70% efficiency | |||||||
| Crush and steep in 6 liters at 50°C for 15 minutes Raise the temperature to 68°C over the next 15 minutes Keep the temperature at 68°C for 30 minutes |
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| Boil: | 90 minutes | SG 1.044 | 25 liters | |||||
| 1kg 800g Wheat extract | ||||||||
| 5ml (1 tsp) tablespoon of irish moss after 75 minutes of boil 11gr of crushed coriander seeds after 85 minutes of boil 1gr of dry chamomile flowers after 85 minutes of boil Fresh peel from one orange after 90 minutes of boil |
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| Hops: | 70g Hallertauer Hersbrucker (2.8% AA, 60 min.) | |||||||
| Yeast: | Wyeast 3942 - Belgian Wheat Starter: Made from 1 pack from 15/10/2011 750ml in stirplate, 36h of which 10h in the fridge. 750ml in stirplate, 24h. |
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| Log: | Beer fermented at around 24ºC It attained its final density about three days after inoculation |
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| Carbonation: | 2.6 volumes | Cane Sugar: 146g for 21 liters @ 24°C | ||||||
Recipe posted 05/12/13.
