the wit recipe:
5 lbs pils
4 lbs flaked wheat
1 lb flaked oats
8 oz rice hulls
4 oz munich
1 oz hallertauer added at 60 mins
.4 oz corriander (indian) lightly cracked
.03 oz chamomile flowers egyptian
and 1.5 oz of fresh orange zest
all added with 5 mins left.
1.5 L starter with pils dme gravity of starter around 1.040, yeast nutrient added to starter. wyeast 3944 package was only 2 weeks old
water distilled with 0.8 g gypsum, .6 epsom, 0.2 canning salt 1.6 cacl, added to mash water
sparge: 1.1 gypsum, .9 epsom, .2 canning salt, 2.2 cacl,
finished water profile: 51 ppm ca, 5 ppm mg, 5 ppm sodium, 56 ppm sulfate, 72 ppm chloride, ra -39, so4/cl ratio .78 mash ph 5.4
mashed 60 mins single infusion with a batch sparge. intended 152 landed about 150
sparge water 168 F
pre boil gravity spot on post boil missed target low by i think 4 points 1.046. 60 min boil. chilled with immersion chiller quickly outside in freezing cold 30 mins down to 165.
transferred to fermenter and back and forth between two buckets 5-6 times to aerate. pitched and sealed.
fermented for three weeks at 65 degrees. with my johnson....not my penis