Batch #20 - Tart Wit
This is a simple Witbier soured with lactobacillus during primary fermentation.
- French Pilsner - 4.5lbs
- Flaked White Wheat - 4.5lbs
- Rice Hulls - 1lb
- Magnum (12.8 %AA) - .17 oz 75min
- Saaz (5.4 %AA) - .2 oz 15min
- Fuggle (5.3 %AA) - .2 oz 15min
- White Labs WLP400 - Belgian Wit
- White Labs WLP677 - Lactobacillus Delbrueckii
- White Labs WLP672 - Lactobacillus Brevis
- Coriander Seed - .1oz 5min
- Sweet Orange Peel - .3oz 5min
- 1.27g CaCl2
- 0.69g MgSO4
- 1.32g CaSO4
- 3mL 88% Lactic Acid
- 1.13g CaCl2
- 0.62g MgSO4
- 1.18g CaSO4
- 1.3 mL 88% Lactic Acid
Outside temperature is 63F so my heating calculations will need to be adjusted.
Heated 15L of water to 128.7F for a 15 minute protein rest.
Protein rest started at 1900.
Heated 4L of water to boiling and slowly added to mash to bring temperature to 158F.
Added to mash at 1917, however, the mash only raised to 137F, heating an additional 5L of water to boiling.
Added the 5L to the mash at 1927, mash temperature raised to 146.6F.
The mash has now essentially become a step-mash with rests at protein, proteinase, beta-amylase, and alpha-amylase rests. (You can read more about step-mashing in this article from BYO
Added another 3.5L of boiling water at 1937 to hit 151F (calling that good enough). The mash will rest here for 45 min.
Sparging with 7.5L of water at 167F for 15min.
Fire lit for boil at 2115.
Boil started at 2130.
.18oz of Magnum added at 2145
Added the last two .2oz hop additions as well as the wort chiller at 2245.
Add .1oz coriander seed and .3oz sweet orange peel at 5 min.
Flame out at 2300.
Chilling wort to just under 100F and pitching L. Brevis and L. Delbrueckii
Pitched Lacto at 0045.
Pitched WLP400 at 1145 on 4/1/2019
06/01/2019 - Dumped this batch due to a spoilage organism infection that caused substantial off-flavors.
SG: 8.4 Brix (1.032 G)
OG: 10.4 Brix (1.040 G)
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