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Chris Simental's BrewBlog > Brew Log > Haas Wit [Witbier]
Haas Wit
Specifics
General Information
Method: All Grain

Water
Add 2g Gypsum for balance between malt and hops. Add a smidge of vitamin C to HLT and sparge water to kill any cholormine.

Yeast
Wyeast 3944, 1 liter starter

Fermentation
Begin at 68 F. Raise to 72 F by last 1/3 of fermentation.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
0.50 pounds Rice Hulls  
Non-Fermentables
1 gram Chamomile Flowers (Dried) @ 5 minutes  
11 grams Coriander Seed @ 5 minutes  
43 grams Fresh Orange Peel @ 5 minutes  
0 Gypsum (Calcium Sulfate) @ 60 minutes  
Reference
Hops
1.35 ounces
Hallertauer
4.00% @ 60 minutes
Type: Aroma
Use: Boil
5.4 AAUs
1.35 ounces Total Hop Weight 5.4 AAUs
Boil
Total Boil Time: 90 minutes
Mash Profile

Witbier Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.2
Notes:

Steps

# Name Type Time Temp. Description
1 Mash In - Protein Rest Infusion 20 min. 122°F
2 Saccharification Rest Temperature 60 min. 154°F
Fermentation
Primary: 4 days @ 68° F
Secondary: 7 days @ 72° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Haas Wit
Competition: 2010 LA County Fair
Date: Aug 14, 2010
Style: Witbier
Place: 2nd (Silver)
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