Batch 62 Savory Witbier

3 gallon batch

3 lbs weyermanns german pils
2.5 lbs flaked wheat
12 oz gwm Vienna
1/4 tsp cacl

SRM 4

TOG 1.056

Mash 15 mins at 130 df
45 mins 148 df pH 5.2+
15 mins 154 df

OG into boil 1.054 (72% eff, not counting about 1 gallon final runnings at 1.025)

Boil 75 mins

60 mins 7 gr German hallertau 4.1%  7 IBUs

15 mins 1/2 tsp Irish moss

15 mins 7 gr German hallertau 4.1% 3 IBUs

10 mins spice mix: 1 tsp fennel, 1/2 tsp rosemary, 1/4 tsp black peppercorns, all crushed together

10 IBUs (not counting spices)

OG 1.056 into fermenter (75% eff after adding boiled final runnings at chiller)

Pitch with reclaimed wyeast 3944 in 2/3 qt starter at 72 df, put at 68 df for primary with blanket.  Full krausen at 8 hours.  Primary runs at 70 df.

Abv 5.5% (est)

Rack to secondary 1/24/14, move to 67 df.  Secondary around 65 df.

Bottle 2/7/14 with 111 gr table sugar.  Yield 30 @ 12 oz plus big sample, 370 oz total.  Sample is tasty, clean, licorice, sweet.