BrewBlog: Wittle Witbier
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: June 29, 2013
Yield: 12 gallons
Reference
Color (SRM/EBC):
3.4/6.7
Bitterness (Calc): 17.6 IBU (Daniels)
BU/GU: 0.32
Calories: 181 (12 ounces)
Conditioning: Keg
ABV: 5.7%
ABW: 4.5%
OG: 1.055
OG (Plato): 13.57° P
Target OG: 1.051
Reading 1: 1.015  (8 days)
Reading 2: 1.012  (14 days)
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.014
Real Extract: 4.97° P
App. Atten.: 77.4%
Real Atten.: 63.4%
General Information
Method: All Grain
Comments

Modified 2 Step Mash

Rice hulls added to grains at mash in.

Protein Rest w/ 22.5 qt (0.9 qt/lb) @ 122F for 30 minutes.

Added 20 qt (5 gal) of 168F water from HLT, then heated the mash while circulating it in the mash tun until I reached 154F and held for 30 minutes.

Mash out to 168 over 10 minutes, then sparged with about 8.5 gallons @ 168F.  Ran off 14.25 gal @ 12.2 brix.  Added 1 gal to bring it to 11.5 brix (1.046) which is closer to the estimated pre-boil gravity of 1.042.   

Other Ingredients: 

3 oz of "sweet orange peel" is really the zest from two grapefruits and 4 generic oranges. 

5.2 Stabalizer used in mash (2 tbsp).

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Rice Hulls  
Non-Fermentables
3 tbsp Yeast Nutrient @ 15 minutes  
0.5 oz Coriander Seed @ 0 minutes  
0.25 oz Chamomile Flowers @ 0 minutes  
3 oz Sweet Orange Peel @ 0 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: 3000 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

Two Step Temperature Mash, Medium Bodied Beer

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

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Protein Rest 30 min. 122°F Add 100% of mash water at 129° F / 54° C
2 Saccharification 45 min. 154°F Heat to 154° F / 68° over 15 minutes
3 Mash Out 10 min. 168°F Heat to 168° F / 75° C for at least 10 minutes
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%
Fermentation
Primary: 10 days @ 68° F
Secondary: 10 days @ 68° F
Tertiary: 7 days @ ° F
Age: 7 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
Chris's Logs
All Club Logs
BYO Black Widow Porte... Nov 5, 2016
Spring Saison 2016 Mar 5, 2016
New Year’s Ugh ... Jan 2, 2016
Biere de Garde 2015 Dec 30, 2015
Creamed Ugh Q4 2015 Nov 9, 2015
Farmhouse Saison 2015 Oct 9, 2015
2015 Rock Hoppers Wee... Sep 19, 2015
Ugholf Fresh Hop 2015 Sep 6, 2015
<< <  More  [1] 2 3 4 5 > >>