BIAB#2 - Witbier

BIAB#2 - Witbier

by jdeiro

Hello, y'all!

My first BIAB went pretty smoothly and I've perfectly reached the target OG. I've had some trouble with fermenting, but it seems to be going okay (it does tastest delicious!), just a few more days to go and bottle it up.

Anyway, I'm already planning my next batch and, due to family demand, I'll be making a Witbier.

I've attached the BIABacus to the topic and I'd appreciate if you experts could evaluate my recipe. It's supposed to be pretty simple. The Centennial hops are only there so that I can use my stock.

Thank you so much!!

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Post #2 made 12 years ago

by Mad_Scientist

I would be interested in the source of this recipe and the step mashing.

The first two steps look good. From what I have read in a Gordon Strong book called "Brewing Better Beer" on page 43, it seems a 3rd step should be at 65C for about 30+ mins, then a 4th step at 70C for 10 mins., then mash-out at 77C.

Just curious where you have 66C as your 3rd step for 90 mins.? Did you mean a lesser time?

- SVA Brewer With Over 100 Brews From United States of America
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Post #3 made 12 years ago

by jdeiro

Well, I'm part of a brazilian community of homebrewers and they say those steps are really important when brewing wheat beer.

However, I've never seen thhose steps applied to BIAB brewing, and that's why I brought it up here.

Do you guys feel that I really need to use them? It will be hard enough for me to do that, since I still brew on my kitchen stove, but I think that it's possible.

Anyway, I've actually made the recipe from scratch, based on other witbier recipes I've seen around. Do you think it's solid?

Cheers!

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