Not So Thai Wit

So Sunday was the big day, the day I was planning on brewing my Thai Witbier with kaffir lime leaves and zest, ginger, lemongrass, and coriander.  Alas, the asian grocery store in Allston was out of Kaffir lime, lemongrass, and ginger, so there went that idea.  Instead, I stopped by the co-op and picked up blood oranges, ruby-red grapefruit, conventional limes, and some chamomile, and I went the more traditional route, albeit with different citrus.  The boil smelled awesome when I dumped all the spices and zest in at 5 minutes, and the 1L starter of WLP400 Wit that went in started munching right away.  Hopefully this one is different enough to qualify for a category 23 in the Sam Adams Longshot!


Calculated in BeerAlchemy

OG: 1.048
ABV: 4.6%
IBU: 18.9
Color: 3.3 SRM

Grain Bill
4.25 lbs. Belgian Pils
4 lbs. Flaked wheat
0.75 lbs. Flaked oats
1 lb. Rice hulls

Hop Schedule
Hallertauer Hersbrucker 3% - 1.3oz @ 60 mins
Citrus Zest (5 blood oranges, 1 ruby-red grapefruit, 3 limes) - 5 minutes
Coriander (pulsed in coffee grinder briefly) - 0.6oz @ 5 minutes
Chamomile (2 teabags) - 2.6g @ 5 minutes

Yeast
1L starter of WLP400 Belgian Wit

Mash
Single-step infusion @ 152°F, 60 mins, batch sparge
75% efficiency