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:

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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

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Iechyd da! 🍺

Link to Mango Madness - https://www.themaltmiller.co.uk/produ...

All ingredients purchased from The Malt Miller @themaltmiller8438

#Grainfather #homebrew #craftbeer