White Beer

Hef with wheat malt and flaked grains

Brewer:	Tom Healy		Email:	-
Beer:	White Beer		Style:	Belgian White (Wit)
Type:	All grain		Size:	5.5 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	30 IBU
OG:	1.064		FG:	1.018
Alcohol:	5.9% v/v (4.7% w/w)
Water:	1.5 tsp gypsom to med balanced hollywood ca tap boiled. The calcium will precipitate the flouride!
Grain:	7 lb. Wheat malt 1 lb. 8 oz. Rolled oats 1 lb. 8 oz. Flaked rye 1 lb. 8 oz. Flaked wheat
Mash:	75% efficiency
	Infusion mash 153 over night but digestive blend enzymes to emulate. Lower temp mash schedule and because so much unfermentae material in wort. Gravitys will appear higher because of unfermentals in solution. A sample pre and post can be chilled to separate and measured
Boil:	70 minutes	SG 1.064	5.5 gallons
	14 oz. Honey
	Coriander crushed .75 oz orange peel .75 oz
Hops:	1 oz. Centennial (10.5% AA, 70 min.) 1.5 oz. Coriander/oranges (aroma)
Yeast:	Wyeast 500 hef
Log:	I didn't cold crash the beer this time but little trub just lots of creamy yeast and carbs from grains.
Carbonation:	Bottled to 2.5 vol using ch light brown sugar cuz no clear sugars left
Tasting:	Flat was like a standard american micro hef just really creamy. Tried to stress the yeast allittle to bring out esters. Perhaps a little more will develop in bottle. Will a dunkleweizen next with a proper ferulic acid rest see if a diff. There were at least 4 types of protean enzymes added to mash.

Recipe posted 04/12/15.