BrewBlog: Sardonic Wit
Brewer: Geoff Humphrey
Brew Date: May 11, 2012
Tap Date: June 8, 2012
Yield: 10 gallons
Color (SRM/EBC):
Bitterness (Calc): 18.2 IBU (Rager)
BU/GU: 0.34
Calories: 176 (12 ounces)
Conditioning: Keg
ABV: 5.9%
ABW: 4.6%
Batch No: 10-2012
OG: 1.054
OG (Plato): 13.33° P
Target OG: 1.054
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.51° P
App. Atten.: 80.8%
Real Atten.: 66.2%
General Information
Method: All Grain

Got a generous pull of Diablo from the Dry Dock - said to be the strain that ferments Flying Dog's Raging Bitch. Dry Dock uses it for their Witbier, so I thought I'd give it a whirl with Sardonic.

Finishing this time with Citra hops. At NHC 2011, we stuffed a Randall with Citra hops and ran Sardonic through them. The beer tapped in under an hour. The dry hopping with Citra provided another citrus punch, so I my thinking is that a bit of Citra to finish will be just the thing to elevate this brew...

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
1.0 oz Bitter Orange Peel @ 5 minutes  
1.0 oz. Coriander Seed @ 5 minutes  
Total Boil Time: 90 minutes
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: 28 Efficiency: 78.5%
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%

Filtered through standard charcoal system.

  • 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.
Primary: 14 days @ 70° F
Age: 14 days @ 60° F
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