BrewBlog: Witbier
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: May 17, 2014
Tap Date: May 30, 2014
Yield: 12 gallons
Reference
Color (SRM/EBC):
3.3/6.5
Bitterness (Calc): 19.2 IBU (Daniels)
BU/GU: 0.38
Calories: 164 (12 ounces)
Conditioning: Keg
ABV: 5.2%
ABW: 4.1%
OG: 1.050
OG (Plato): 12.39° P
Target OG: 1.046
Reading 1: 1.012  (7 days)
Reading 2: 1.011  (12 days)
FG: 1.011
FG (Plato): 2.81° P
Target FG: 1.011
Real Extract: 4.54° P
App. Atten.: 77.3%
Real Atten.: 63.3%
General Information
Method: All Grain
Comments

Ingredients also included about 1oz of chamomile flowers.

Mash in with 34.49 q (8.6 gal)

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  
1.5 oz Orange Peel, Bitter @ 5 minutes  
1.0 oz Coriander Seed @ 5 minutes  
Reference
Hops
Boil
Total Boil Time: 90 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

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 29 Efficiency: 81.1%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

2 Mash Out Temperature 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%
Procedure

Started fermentation at 68F and slowly raised 1F per day up to 72F.  Remained there until transferred to secondary (2 glass carboys) where it remained at room temperature (approx 65F).  

Fermentation
Primary: 7 days @ 68° F
Secondary: 7 days @ 68° F
Age: 30 days @ 65° F
Tasting Reviews
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