Happy Birthday to My Wit! ;D
Winner!
I love a little Citra in a Wit. The orange/citrusy notes make sense.
I’ve thought a lot about using moderate doses of Citra in a belgian wit. I actually used to use a small dose of Amarillo to get some citrus notes in mine. Citra seems like it would work better.
Looks great! I have yet to brew a Wit, but plan on doing so next yr and will try Citra or maybe Amarillo since I have a pound if it.
i have to say…first time using citra in my wit and i love it… here is my recipe…kens belgian wit with citra
Witbier (16 A)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.49 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Single Stage
Date: 28 Dec 2013
Brewer: Ken Harvey
Asst Brewer:
Equipment: Kens SS Pot and Igloo Tun (10 Gal/37.8 L) - All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Taste Rating: 47.0
Taste Notes: finished very dry …the citra and corriander and orange peel work awesome together.
Ingredients
Amt Name Type # %/IBU
6 lbs White Wheat Malt (2.4 SRM) Grain 1 60.0 %
2 lbs Pale Malt (2 Row) Bel (2.0 SRM) Grain 2 20.0 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 3 20.0 %
0.75 oz Tettnang [4.50 %] - Boil 60.0 min Hop 4 11.6 IBUs
0.50 oz Citra [12.00 %] - Boil 10.0 min Hop 5 7.5 IBUs
1.00 oz Orange Peel, Sweet (Boil 10.0 mins) Spice 6 -
0.50 oz Coriander Seed (Boil 10.0 mins) Spice 7 -
1.0 pkg Hefeweizen IV Ale (White Labs #WLP380) [35.49 ml] Yeast 8 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 19.2 IBUs
Est Color: 3.6 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.3 %
Calories: 166.9 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.19 gal
Sparge Temperature: 185.0 F
Adjust Temp for Equipment: FALSE
Total Grain Weight: 10 lbs
Grain Temperature: 70.0 F
Tun Temperature: 100.0 F
Mash PH: 5.30
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.00 qt of water at 161.0 F 153.0 F 70 min
Sparge: Batch sparge with 2 steps (0.32gal, 3.87gal) of 185.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 13.72 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.4
Carbonation Used: Keg with 13.72 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
maintained mash temp 152-153F for 70 minutes
first running = 18.5 brix 1.076 gravity
after mash = 3.75 gal 16 brix 1.065 gravity
first running sparge = 6 brix 1.023 gravity
after sparge = 7.5 gal 10 brix 1.040 gravity
after boil = 12.5 brix 1.0505 gravity
yeast pitched at 9:45am . 5pm fermentation started 67F (aprox 8 hours after yeast pitched)
1.012 after 1 week
kegged 12-20-13
finished 1.010 may want to increase mash temp to 154F next batch.
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