Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Witbier – All Grain GONE

Batch Size:

6 gallons

Boil Time:

120 min

Brew Date:

May 31, 2010

Tap Date:

June 22, 2010

Statistics

Target OG:

1.050 12.4° P

OG:

1.051 12.6° P

Reading 1:

1.014 3.6° P at 13 days

Reading 2:

1.014 3.6° P at 21 days

Target FG:

1.012 3.1° P

FG:

1.014 3.6° P

Real Extract:

5.2° P

Attenuation:

71.4% Apparent – 58.7% Real

Color:

3.6 SRM

IBU:

24.9 Daniels

BU/GU:

0.49

ABV:

4.9%

ABW:

3.8%

Calories:

168 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
5.50 pounds	Belgian Plisen Malt	46.8%
5.50 pounds	Flaked Wheat	46.8%
0.50 pounds	Flaked Oats	4.3%
0.25 pounds	German Light Munich Malt	2.1%
11.75 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
0.50 pounds	Rice Hulls

Non-Fermentables

Amount	Non-Fermentable	Time
.25 oz	Chamomile Flowers	5 minutes
.5 oz	Coriander Seed	5 minutes
zest from 1	Orange Peel, Bitter	5 minutes
5 tsp	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.75 ounces	Hallertauer Mittlefruh	60 min	Aroma	Boil	Pellets	3.8%
1.75 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Witbier	Wyeast	3944	1000 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Double Infusion Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

For beers requiring a protein rest utilizing undermodified grains or adjuncts.

Mash 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.	154°F	Add 35% of mash water at 197° F / 92° C
3	Mash Out	Infusion	10 min.	168°F	Add 25% of mash water at 205° F / 96° C

Procedure

Protein rest at 122 for 30 minutes.

30 minutes at 153.

Fermentation and Aging

Primary:

14 days @ 68° F

Secondary:

14 days @ 68° F

Tertiary:

0 days @ ° F

Age:

14 days @ 52° F

Wittle Witbier

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	3.9
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	5.2
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	6.6
Post-Boil Amount:	6
Boil Time:	120
OG:	1.051 / 12.6° P
Mash PH:
Boil PH:

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Log: Wittle Witbier