2015-07-10 · El Segundo Grado Witbier
- Beer Style:
- Batch Size:
- Brew Type:
- All Grain
- Boil Duration:
- Mash Type:
- Protein rest (50°C, 30mins), Saccharification rest (67.7°C, 45mins)
- Mash Method:
- Chill Method:
- No-Chill Cube
- Original Gravity:
- Final Gravity:
In order to maximize the utilization of the liquid WLP410 yeast from the WhoGarden II batch, I decided to brew another witbier, and use some of the yeast slurry to ferment it.
For this batch, I selected the El Segundo Grado Witbier recipe from Home Brew Talk. I made several changes to the recipe, including using only Saaz hops and Maris Otter Malt instead of 6-row malt, just for the heck of it.
Since my last two wheat beers had a considerably lower OG than expected, I decided to ask my LHBS to mill the grains for this batch twice. This is somewhat common among BIAB brewers, who can allow themselves to mill the grains more fine, since there is no chance of a stuck mash with the bag. This worked out great, and my efficiency increased considerably. My OG exceeded the expected 1.048 value, even though I had a whole liter more wort than expected at the end of the boil. I measured an OG of 1.053.
During the last five minutes of the boil, I turned it down to a simmer, and added 200g of orange marmalade, as per the recommendation in the original recipe. The rest of the spices for this batch will be added when pigging the beer, as I usually do.
The day after brewing, and immediately after pigging the WhoGarden II batch, I transferred the wort to the fermenter and spent a few minutes shaking it to aerate. I then used a sanitized ladle to scoop around 60ml of the WhoGarden's yeast slurry and pitched it to the wort. I used Mr. Malty's Yeast Pitching Rate Calculator to decide how much yeast slurry to pitch.
I transferred the beer to the PartyPig after two months in primary. To make sure there's enough yeast in suspension to carbonate the beer, I added a little bit of dry yeast (Fermentis Safbrew Abbeye, it was the only yeast I had lying around).
I left for my Canada/USA trip immediately after. When I returned a month later, I moved the beer to the fridge, and waited another week before finally drinking it. It turned out great, carbonated nicely, had a deep yellow-orange color and a great taste. Compared to the WhoGarden batch, it had much less of a sulfur smell, much more carbonation, and overall a better taste.
|Maris Otter Malt||600g|
|Five Star 5.2||6ml|
|Boil||Saaz (3.6%)||55mins (35mins)*||20g|
|Saaz (3.6%)||10mins (FWH)*||8g|
|Fermentation||White Labs WLP410 Belgian Wit II Ale (from slurry)||60ml|
* Bittering hop addition adjusted to account for greater hop utilization due to the no-chill method.
** During the last five minutes of the boil, with the orange marmalade, it was brought down to a simmer