Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Witbier – All Grain GONE

Batch #:

22-2012

Batch Size:

5 gallons

Boil Time:

90 min

Brew Date:

November 20, 2012

Tap Date:

December 8, 2012

Statistics

Target OG:

1.052 12.9° P

OG:

1.060 14.7° P

Target FG:

1.010 2.6° P

FG:

1.010 2.6° P

Real Extract:

4.8° P

Attenuation:

82.3% Apparent – 67.3% Real

Color:

3.9 SRM

IBU:

16.5 Rager

BU/GU:

0.28

ABV:

6.7%

ABW:

5.2%

Calories:

196 12 oz

General Info

Split batch. Fermenting this one with straight-up Belgian Wit yeast.

Malts and Grains

Amount	Malt/Grain	% of Grist
4.00 pounds	German Pilsen Malt (2-Row)	40%
2.75 pounds	German Wheat Malt Light	27.5%
1.25 pounds	German Wheat Malt Dark	12.5%
0.50 pounds	Flaked Oats	5%
1.50 pounds	American Pale Malt (2-Row)	15%
10.00 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
0.75 oz	Bitter Orange Peel	5 minutes
0.50 oz.	Coriander Seed	5 minutes
2 tea bags	Chamomile	5 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.50 ounces	Sterling	60 min	Bittering	Boil	Pellets	7.7%
0.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Witbier	Wyeast	3944	125 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

Typical Efficiency:

72%

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:

0.80 gallons

Loss:

1.00 gallons

Mash Profile
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Notes:

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Water Profile Highlands Ranch, Colorado

Calcium:

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 and Aging

Primary:

14 days @ 70° F

Sardonic Wit

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	3.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	90
OG:	1.060 / 14.7° P
Mash PH:
Boil PH:

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Log: Sardonic Wit