Witbier NHC 2011

394 Entries

Sponsored by Port Brewing Co/The Lost Abbey

Shane Coombs, Warrenville, IL, Urban Knaves of Grain

Gold Medal

[Untitled]

Witbier

Ingredients for 5 U.S. gallons (18.93 liters)

5.0 lb       (2.27 kg) raw white wheat

5.0 lb       (2.27 kg) Belgian pils malt

1.0 lb       (0.45 kg) flaked barley

1.0 oz      (28 g) Mt. Rainier whole hops, 6.8% a.a. (60 min)

0.5 oz      (14 g) Mt. Rainier whole hops, 6.8% a.a. (15 min)

0.5 oz      (14 g) Mt. Rainier whole hops 6.8% a.a. (5 min)

White Labs WLP500 Trappist and WLP530 Abbey ale yeast

Wyeast No. 3787 Trappist High Gravity ale yeast (at bottling)

4.0 oz      rice hulls (in mash)

Forced CO₂ to carbonate

Original Specific Gravity: 1.058

Final Specific Gravity: 1.010

Boiling time: 70 minutes

IBUs: 18

SRM: 15

Primary Fermentation: 65° F (18° C)

Directions

Mash wheat at 148° F (64° C) for 15 minutes and bring to boil for 30 min. Add to main mash. Mash grains at 148° F (64° C) for 30 minutes, 156° F (69° C) for 45 minutes, and then mash out at 168° F (76° C).

Runners-Up

Silver Medal: Daniel Patterson, Harrisonburg, VA, Belgian Specialty Ale, The Brewing Network

Bronze Medal: Scott Werner, Monument, CO, Saison, Greater Denver Yeast Infection