How To Make Blue Moon Belgian Witbier WITHOUT Orange Peel!
Using WHC's Mango Madness yeast on my tried and tested recipe, with the Grainfather G40, instead of bitter orange peel and traditional Belgian yeast to create my Blue Dragon! 🐉
Recipe and all links below:
Join this channel to get access to perks:
/ @homebrewgriffo
Grainfather G40
74.4% efficiency
Batch Volume: 21 L
Boil Time: 60 min
Mash Water: 17.86 L
Sparge Water: 13.49 L
Total Water: 31.35 L
Boil Volume: 28.1 L
Pre-Boil Gravity: 1.038
Vitals
Original Gravity: 1.045
Final Gravity (Adv): 1.008
IBU (Tinseth): 11
BU/GU: 0.25
Colour: 5.5 EBC
Mash
Temperature — 65 °C — 60 min
Malts (4.06 kg)
2.03 kg (48.1%) — Bairds Pilsner/Lager Malt — Grain — 3 EBC
2.03 kg (48.1%) — Wheat Malt — Grain — 3.9 EBC
Other (160 g)
160 g (3.8%) — Briess Rice Hulls — Adjunct — 0 EBC
Hops (30.4 g)
15.3 g (8 IBU) — Hallertauer Mittelfrueh 4% — First Wort
15.1 g (3 IBU) — Hallertauer Mittelfrueh 4% — Boil — 15 min
Miscs
3.108 g — Calcium Chloride (CaCl2) — Mash
1.008 g — Chalk (CaCO3) — Mash
0.756 g — Epsom Salt (MgSO4) — Mash
0.84 g — Gypsum (CaSO4) — Mash
5.04 ml — Lactic Acid 80% — Mash
50 g — Coriander Seed — Boil — 5 min
Yeast
1 pkg — WHC Lab Mango Madness Thermotolerant IPA 80%
Fermentation
Primary — 32.5 °C — 7
Thanks for watching, you can also follow me on:
Instagram: / homebrew_griffo
Iechyd da! 🍺
Link to Mango Madness - https://www.themaltmiller.co.uk/produ...
All ingredients purchased from The Malt Miller @themaltmiller8438
#Grainfather #homebrew #craftbeer