brewing a CrAzY White Flour Witt

[Johnny Max]

This is what I am going to give a try at brewing this Friday.
This will be a hell of a test with 1/2 & 1/2 grains and white flour!
The words "Stuck Mash" come to mind!
I need to connect up my pump so I can recirculate the mash.
By the way, if anybody needs any rice hulls, I bought a 50 lbs
sack yestrday, which is more than a life-time supply.

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CrAzY White Flour Witt
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General
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Style: CrAzY Hogarten
Batch Size: 5 gal.
Volume Boiled: 6 gal.
Mash Efficiency: 80%
Total Grain/Extract: 8.50 lbs.
Total Hops: 1.0 oz.
Calories (12 fl. oz.): 186.5
Cost to Brew: $8.00
Cost per Bottle (12 fl. oz.): $0.15

Ingredients
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4.0 lbs. American 2-row
4.0 lbs. White Flaked
0.5 lbs. Oats Flaked
1/8 tsp. White Pepper
1/4 oz. Lemon Peal
1/4 oz. Tangerine Peal
1/4 tsp. Coriander
2/3 oz. Sterling Whole Hops (7.50%AA) boiled 60 min.
Yeast: Safale Belgian

Vital Statistics
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Original Gravity: 1.048
Terminal Gravity: 1.008
Color: 3.26 SRM
Bitterness: 20.5 IBU
Alcohol (%volume): 5.3 %

Procedure
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Mash 4.0 lbs Flour and 1 lbs. 2-row with extra enzymes added at 110°F for
45 min.

Take half and raise to 158°F for 30 min. then boil for 5 min.

Combine and add remaining 3 lbs. 2-row and 1/2 lb. Oats mash at 130°F for
30 min.

Mix in a butt-load of rice hulls and transfer carefully into the mash/tun
on a 2" bed of clean rice-hulls.

Recalculate and go through the remaining mash schedule.

Mash Schedule
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Gluten Rest 110°F 45 minutes

Protease Rest 130°F 30 minutes

Beta Amylase Rest 150°F 10 minutes

Alpha Amylase Rest 155°F 30 minutes

Mash out 170°F

The Boil:
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2/3 oz. Sterling Hops (Whole, 7.50 %AA) boiled 60 min.
1/4 tsp. White Pepper boiled 30 min.
1/4 oz. Lemon Peal boiled 30 min.
1/4 oz. Tangerine Peal boiled 30 min.
1/4 tsp. Coriander boiled 30 min.
Irish Moss boiled 10 min.
Yeast Nutrients boiled 10 min.

Fermentation:
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70°F

[bbushmaster]

your doing this tomorrow, need help, I might beable to get away

[Johnny Max]

bbushmaster said:

your doing this tomorrow, need help, I might beable to get away

Opps, sorry i did not see your post. i brewed it today and it was 52% white flour and I was able to recirculate and with the help of a hell of a lot of rice hulls. OG was 1.048 and I am shooting for an FG of 1.008. It came out diamond bright! I posted some pictures on brew tribe. it allows photo uploads, nit just links.
beertribe.com/forum/index.php?topic=422.0

I also took pictures removing the zest from a lime and two tangerines.

Here is my final recipe. If it is good, I will add it to the recipes... if it is good that is.

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Texas White Flour Witt
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General
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Category: Belgian and French Ale
Subcategory: Belgian Specialty Ale
Recipe Type: All Grain
Batch Size: 5.5 gal.
Volume Boiled: 6.5 gal.
Mash Efficiency: 79 %
Total Grain/Extract: 9.50 lbs.
Total Hops: 0.5 oz.
Calories (12 fl. oz.): 187.9
Cost to Brew: $6.40 (USD)
Cost per Bottle (12 fl. oz.): $0.11 (USD)

Ingredients
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4.0 lbs. American 2-row
0.5 lbs. Oats Flaked
5.0 lbs. Unbleached whole white Wheat flour
0.5 oz. Willamette (Whole, 8 %AA) boiled 60 minutes.
1/2 teaspoons White pepper
1/4 teaspoons Corriander seeds ground
1/4 teaspoons Rosemary
2 Tangerines (zest only)
1 Lime (zest only)
Yeast: DCL Yeast S-33 SafBrew Ale (dry yrast)
5 lbs. Rice hulls

Vital Statistics
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Original Gravity: 1.048
Terminal Gravity: 1.009
Color: 2.99 SRM
Bitterness: 16.3 IBU
Alcohol (%volume): 5.0 %

[Johnny Max]

Man, the fermentation stopped WAY SHORT! It is at 1.020 and I was hoping for 1.008
I am going to pitch a dry coopers ale yeast and see if it kick off. If that don't work I will resort to Beano