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Orange Krush
Witbier
BJCP 2008 – 16A
OG
1.050
FG
1.010
SRM
3.1
ABV
4.7%
IBU
13.1
Batch #
2007-02
Batch Size
5.25
gal
Brew Date
January 6, 2007
Tap Date
August 25, 2008
Cost
$23.00
BU/GU
0.26
ABW
4.2%
Kcal
166
12 oz
Real Extract
4.4° P
Attenuation
79%
apparent
64.5%
real
Fermentables
LME - Light
3.00
lbs
|
37.5%
Type
Extract
Color
3.5 SRM
PPG
22.0
37.5%
German Wheat Malt Light
3.00
lbs
|
37.5%
Type
Grain
Origin
Germany
Color
1.5-2.0 SRM
PPG
47.0
Info
Typical top fermented aroma; for wheat beers.
37.5%
Flaked Oats
1.00
lbs
|
12.5%
Type
Grain
Origin
Varies
Color
1.0 SRM
PPG
2.0
Info
Adds body and creamy head. For stouts and oat ales.
12.5%
Honey (Clover)
1.00
lbs
|
12.5%
12.5%
Hops
0.50 oz
Cascade
5.5%
60 min
Boil
0.25 oz
Cascade
5.5%
15 min
Boil
0.25 oz
Cascade
5.5%
1 min
Boil
Non-Fermentables
1 tsp.
Gypsum
Water Agent
Boil
60 min
1.5 ounces
Orange Zest
Other
Boil
20 min
2.0 ounces
Corriander (Crushed)
Spice
Boil
20 min
1.0 ounces
Grapefruit Zest
Other
Boil
20 min
Yeasts
1 pkg
Belgian Wit
WLP400
White Labs
Mash Profile
Infusion
Ideal Grain Temp
80°F
Ideal Tun Temp
80°F
Ideal Sparge Temp
168°F
Ideal PH
5.20
Mash Steps
Step 1
Infusion
60 min
152°F
Step 2
Sparge
15 min
168°F
Fermentation and Aging
7 days
Primary
65°F
10 days
Secondary
65°F
28 days
Age
60°F
General Info
Intended to be spicy and "orangy" - Krush ’em!
Procedure
Mash grains in 2.0 gallons of 152 degree water for 60 minutes
Sparge with 2.0 gallons of 168 degree water for 15 minutes
Collect wort in kettle, bring to a boil
Add extract and bring to a boil again
Add hops according to schedule
Cool wort in a sink filled with cold water and ice, swirl every 3 minutes
Add wort to primary, fill to 5.25 gallons with water
Pitch yeast when wort reaches 75 degrees or lower
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