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2015-06-26 · WhoGarden II


Beer Style:
Batch Size:
Brew Type:
All Grain
Boil Duration:
Mash Type:
Single Infusion, 60mins, 65.5°C
Mash Method:
Chill Method:
No-Chill Cube
Original Gravity:
Final Gravity:


Brewed & created yeast starter

This batch is a modification of the WhoGarden batch I brewed 2 years before. It is a Hoegaarden Witbier clone. This time, I increased the grain bill to get a higher gravity beer, left out the Acidulated Malt (my LHBS doesn't carry it anymore), changed the hop bill to just one addition (with no dry hop), and went for the White Labs WLP410 yeast strain in place of the WLP400. I also mashed for 60 minutes at 65.5°C instead of 75 minutes. At the end of the mash, the temperature was 65°C.

My expected OG was 1.049, but instead I measured around 1.031, which is much lower. This is just like what happened in my previous Hoegaarden Clone. The only common ingredient between the two is the Pilsen Malt. I wonder if my LHBS's Pilsen Malt has much lower extract than normal, or if it's still somehow related to the wheat.

I brewed enough of the beer to create a Real Wort Starter. The WLP410 yeast were chugging along in the 1.2L starter by the next morning, which was surprising, seeing as how the White Labs website claims WLP410 is a slow starter. The starter was placed in the fermentation fridge at 21°C. I pitched the entire starter to the beer at high krausen.

Within a few hours of pitching the yeast, the blow-off tube already shown some krausen material. The next morning the yeast were absolutely in a frenzy, and when I returned home from work later that day the blow-off container had quite a bit of beer in it, and even its own little krausen, so I replaced it with a fresh solution of sanitizer.

Seeing as how the OG was very low, and the wort tasted more bitter than I would want it to be, I bought 400 grams of Pilsen Malt, 200 grams of Wheat Malt, and created a 2.5L mini-mash at ~65°C for 45 minutes. I then boiled it for one hour, with ~215 grams of maltodextrin. After cooling the new wort to room temperature, I added it to the fermenting beer.

A week or so after fermentation began, I created a "spices potion" by crushing 6g coriander with a mortar and pestle, and combining it with 12g bitter orange peel and some vodka in a sanitized jar.

I transferred the beer to the Party Pig on July 11, after two weeks in primary. It had an overpowering sulfur smell, which I hope will subside after a few weeks of conditioning. I took a gravity reading which showed final gravity was 1.012. I added the spices potion and somewhere between 1/3-1/4 cup boiled corn sugar when pigging the beer.

After pigging the beer, I pitched some of the yeast slurry into a second beer, El Segundo Grado Witbier.


Stage Ingredient Duration Quantity
Mash Pilsen Malt 1500g
Torrified Wheat 800g
Light Wheat Malt 800g
Gypsum 4g
Five Star 5.2 6ml
Pilsen Malt** 400g
Wheat Malt** 200g
Boil Styrian Goldings (3.44%) 40mins (20mins)* 30g
Maltodextrin** 15mins 215g
Fermentation White Labs WLP410 Belgian Wit II Ale 1ea
Finish Crushed Coriander 6g
Bitter Orange Peel 12g

* Bittering hop addition adjusted 20 minutes down to account for greater hop utilization due to the no-chill method.

** The additional pilsen and wheat malts, plus the maltodextrin, were mashed, boiled and added to the beer after primary fermentation began, to increase gravity and body, see more in description


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