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Orange Krush

From the BrewBlog of Joe Brewer – Anytown, Colorado USA
Printed April 27, 2024

Specifics
Style: Witbier
Yield: 5.25 liters
Color (SRM/EBC): 1.6/3.2
Bitterness (Calc): 15.9 IBU (Daniels)
BU/GU: 0.44
Calories: 118 (12 ounces)
ABV: 3.6%
ABW: 2.8%
OG: 1.036
OG (Plato): 9.02° P
FG: 1.009
FG (Plato): 2.31° P
Real Extract: 3.52° P
App. Atten.: 74.4%
Real Atten.: 61%
BJCP Style Info: Witbier
O.G.: 1.044 - 1.052
F.G.: 1.008 - 1.012
ABV: 4.5 - 5.5%
Bitterness: 10 - 20 IBUs
Color: 2 - 4 SRM
Info: A refreshing, elegant, tasty, moderate-strength wheat-based ale.

Commercial Examples: Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale.
General Information
Method: Partial Mash
Source: BrewBlogger.net
Notes

Intended to be spicy and "orangy."
Extract
3.00 kilograms LME - Extra Light 42.9% of grist
3.00 kilograms Total Extract Weight 42.9% of grist
Malts and Grains
3.00 kilograms German Wheat Malt Light 42.9% of grist
1.00 kilograms Flaked Oats 14.3% of grist
4.00 kilograms Total Grain Weight 57.1% of grist
Non-Fermentables
1 tsp. Gypsum @ 60 minutes  
2.0 ounces Orange Zest (Peel) @ 20 minutes  
2.0 ounces Corriander (Crushed) @ 20 minutes  
Hops
0.50 grams Admiral 5.50% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		2.8 AAUs
0.25 grams Cascade 5.50% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil 		1.4 AAUs
0.25 grams Cascade 5.50% Pellets @ 1 minutes
Type: Aroma
Use: Boil 		1.4 AAUs
1.00 grams Total Hop Weight 5.5 AAUs
Yeast
Name: Belgian Wit Ale
Manufacturer: White Labs
Product ID: WLP400
Type: Wheat
Flocculation: Low
Attenuation: 76%
Temperature Range: 19–23°C
Amount: 1500 ml
Procedure
  • Mash grains in 2.0 gallons of 152° water for 60 minutes
  • Sparge with 2.0 gallons of 168° 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° or lower
Fermentation
Primary: 10 days @ 65° C
Secondary: 10 days @ 65° C
Age: 28 days @ 60° C
Orange Krush
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time: 60  
Original Gravity: 1.036 / 9° P  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Personal Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.