Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Witbier – All Grain GONE

Batch Size:

12 gallons

Boil Time:

120 min

Conditioning:

Keg

Brew Date:

June 29, 2013

Statistics

Target OG:

1.051 12.6° P

OG:

1.055 13.6° P

Reading 1:

1.015 3.8° P at 8 days

Reading 2:

1.012 3.1° P at 14 days

Target FG:

1.014 3.6° P

FG:

1.012 3.1° P

Real Extract:

5° P

Attenuation:

77.2% Apparent – 63.2% Real

Color:

3.4 SRM

IBU:

17.6 Daniels

BU/GU:

0.32

ABV:

5.7%

ABW:

4.5%

Calories:

182 12 oz

Comments

Modified 2 Step Mash

Rice hulls added to grains at mash in.

Protein Rest w/ 22.5 qt (0.9 qt/lb) @ 122F for 30 minutes.

Added 20 qt (5 gal) of 168F water from HLT, then heated the mash while circulating it in the mash tun until I reached 154F and held for 30 minutes.

Mash out to 168 over 10 minutes, then sparged with about 8.5 gallons @ 168F. Ran off 14.25 gal @ 12.2 brix. Added 1 gal to bring it to 11.5 brix (1.046) which is closer to the estimated pre-boil gravity of 1.042.

Other Ingredients:

3 oz of "sweet orange peel" is really the zest from two grapefruits and 4 generic oranges.

5.2 Stabalizer used in mash (2 tbsp).

Malts and Grains

Amount	Malt/Grain	% of Grist
11.00 pounds	Belgian Plisen Malt	47.8%
11.00 pounds	Flaked Wheat	47.8%
0.50 pounds	German Light Munich Malt	2.2%
0.50 pounds	Oats (Steel Cut)	2.2%
23.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.00 pounds	Rice Hulls

Non-Fermentables

Amount	Non-Fermentable	Time
3 tbsp	Yeast Nutrient	15 minutes
0.5 oz	Coriander Seed
0.25 oz	Chamomile Flowers
3 oz	Sweet Orange Peel

Hops

Amount	Hop	Time	Type	Use	Form	AA
4.00 ounces	Hallertauer Mittlefruh	60 min	Aroma	Boil	Pellets	2.8%
4.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Witbier	Wyeast	3944	3000 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 Two Step Temperature Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Time	Temp.	Description
1	Protein Rest	30 min.	122°F	Add 100% of mash water at 129° F / 54° C
2	Saccharification	45 min.	154°F	Heat to 154° F / 68° over 15 minutes
3	Mash Out	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Calcium:

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

Fermentation and Aging

Primary:

10 days @ 68° F

Secondary:

10 days @ 68° F

Tertiary:

7 days @ ° F

Age:

7 days @ 52° F

Wittle Witbier

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	10.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	120
OG:	1.055 / 13.6° P
Mash PH:
Boil PH:

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Log: Wittle Witbier