BrewBlog: Wittle Bit Witbier
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: August 8, 2010
Tap Date: August 29, 2010
Yield: 11 gallons
Reference
Color (SRM/EBC):
4/7.8
Bitterness (Calc): 26.8 IBU (Daniels)
BU/GU: 0.45
Calories: 197 (12 ounces)
ABV: 6.4%
ABW: 5%
OG: 1.060
OG (Plato): 14.74° P
Target OG: 1.055
Reading 1: 1.012  (17 days)
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.013
Real Extract: 5.18° P
App. Atten.: 79.2%
Real Atten.: 64.9%
General Information
Method: All Grain

Slightly different recipe from the one a few months ago.  Decided to up the quantity to 10 gallons and substitute half the flaked wheat with malted wheat.  Didn't have the all the grains I needed, so bumped up the quantities of a few to keep in the same OG range.  

Also using some of the yeast slurry I saved from the previous batch of this beer.  About half a Mason jar's worth of Wyeast Belgian Witbier 3944.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Rice Hulls  
Non-Fermentables
.5 oz Chamomile Flowers @ 5 minutes  
1.25 oz Coriander Seed @ 5 minutes  
zest from 3 oranges, 1 gr Sweet Orange Peel @ 5 minutes  
10 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: Belgian Witbier
Manufacturer: Wyeast
Product ID: 3944
Type: Wheat
Flocculation: Medium
Attenuation: 74%
Temperature Range: 62–75°F
Amount: 1000 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Double Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

For beers requiring a protein rest utilizing undermodified grains or adjuncts

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 40% of mash water at 132° F / 55° C

2 Saccrification Infusion 30 min. 150°F

Add 35% of mash water at 188° F / 87° C

3 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 210° F / 99° C

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Special Procedures

Fermentation will start in the 68F range and I'll try to slowly raise it to 72F by the 3rd day.  The fermentation fridge is occupied, so I'll have to use the basement which is about 68F this time of year and a heat pad hooked to a digital thermometer.  

Another twist with this fermentation, is the 13 gallon blue extract container I'm using as a fermenter.  I'm not sure how I'll get a thermowel in it, so I may have to rely on the less accurate "tape the sensor to the side" method.  Seemed to work OK with the cream ale.  

Fermentation
Primary: 14 days @ 68° F
Secondary: 14 days @ 68° F
Tertiary: 0 days @ ° F
Age: 14 days @ 52° F
Tasting Reviews
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