Today it’s a nice summer day and I am brewing up a Wit with Apricot puree. The inspiration is of course the 1664 Blanche. The brewing system is a Brewtools B40pro.

Witbier with Apricot pure - 4.9%
72% efficiency
Batch Volume: 23 L
Boil Time: 70 min

Mash Water: 21.78 L
Sparge Water: 13.23 L
Total Water: 35.01 L
Boil Volume: 31.17 L

Vitals
Original Gravity: 1046
Final Gravity: 1009
IBU (Tinseth): 14
Color: 5.7 EBC

Mash
Strike Temp — 53.7 °C
Infusion — 51 °C — 15 min
Mash-main — 65 °C — 60 min
Mash-out — 76 °C — 10 min

Malts (4.8 kg)
2 kg (36%) — BestMalz Pilsen — Grain — 3 EBC
1.3 kg (23.4%) — BestMalz Wheat — Grain — 4 EBC
800 g (14.4%) — Wheat Flaked — Grain — 3.2 EBC
600 g (10.8%) — Oats, Flaked — Grain — 2 EBC
100 g (1.8%) — BestMalz Munich — Grain — 15 EBC

500 g (9%) — Apricot (Fruit) — Other — 0 EBC — Secondary
100 g (4.5%) — Briess Rice Hulls — Adjunct — 0 EBC

Hops (29 g)
4 g (6 IBU) — Pacific Gem 13.6% — Boil — 60 min (Magnum is recommended)
25 g (8 IBU) — Hallertauer Mittelfrueh 3.8% — Boil — 30 min

Miscs
1 tsp — Yeast Nutrients — Boil — 15 min
15 g — Orange Peel, Bitter — Boil — 5 min
3 g — Chamomile flower — Boil — 1 min (from tea bags)
20 g — Coriander Seed - Indian — Boil — 1 min

Yeast
White Labs WLP400 Belgian Wit Ale

Fermentation
Primary — 18 °C — 3 days
Primary — 21 °C — 11 days
Secondary — 22 °C — 2 days
Cold Crash — 2 °C — 2 days

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