December 6th, 2017 - Witbier no-boil Sour

Slightly Confused Brewing Company

Blanche De Beligique Witbier Sour (Hoggetowne Ale recipe converted to no-boil sour)
Batch 74

Ingredients:
Belgian Pilsner Malt
German Pale Wheat Malt
German Carahell Malt
Flaked Oaks
--total grain bill 10#

Lactobacillus (2x Good Belly shot)
WLP400 Belgian Wit Ale Yeast
Corriander Seed (lightly crushed)
Bitter orange peel

Stats:
OG: 1.053 (estimated); 1.047
FG: 1.014 (estimated for witbier); ??? (measured)
ABV: 5.1% (estimated for witbier); 5% (measured)
IBU 12
SRM 4


Brewing Steps:

• Heated 3.4 gallons of water to a strike temperature of approximately 167 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first
• Initial temp 158 degrees
• Left lid off x35 minutes
• Final temp 150 degrees
• After 60 minutes lautered
• Heated 4.2 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes, then lautered until we had about 6+ gallons
• Boiled and added hops according to schedule
• Chilled by putting pot into tub with ice and water and wort chiller/pre-chiller to 75 degrees in about 8 minutes
• Pitched yeast and lactobacillus (Good Belly) and then aerated wort by transferring between brew pot and bucket 3 times
• Poured into fermenting bucket 
• Put bucket into fridge 
• Fermenting at 66 degrees
• Ferment about 10 days in primary
• Plan for secondary fermentation for 2 weeks

Notes:

-Put into secondary on 12/22

-Filled a 5 g carboy and a 1 g carboy

-Put 0.2 oz wood chips into the 1 g carboy