BrewBlog: Sardonic Wit
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: November 12, 2011
Tap Date: December 3, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
3.2/6.3
Bitterness (Calc): 16.4 IBU (Rager)
BU/GU: 0.28
Calories: 189 (12 ounces)
Conditioning: Keg
ABV: 6.4%
ABW: 5%
Batch No: 21-2011
OG: 1.058
OG (Plato): 14.27° P
Target OG: 1.052
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.68° P
App. Atten.: 82.1%
Real Atten.: 67.2%
Status: Primary
General Information
Method: All Grain
Comments

Added 4 grams of gypsum to mash.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1/4 tsp. Irish Moss @ 10 minutes  
1.0 oz. Coriander Seed @ 10 minutes  
3 grams Gypsum (Calcium Sulfate) @ 60 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Belgian Wit Ale
Manufacturer: White Labs
Product ID: WLP400
Type: Wheat
Flocculation: Low
Attenuation: 76%
Temperature Range: 67–74°F
Amount: 2000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Grain Temperature: °F Tun Temperature: °F
Sparge Temperature: °F PH:
PPG: 27.3 Efficiency: 84%
Notes:
Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure
  • Single infusion mash at 152°F, or single decoction.
  • Boil 90 minutes, adding hops according to schedule.
  • Add dried zests and coriander at 85 minutes into boil.
  • Cool wort.
  • Pitch yeast.
Fermentation
Primary: 14 days @ 70° F
Age: 14 days @ 60° F
Tasting Reviews
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