Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Witbier – All Grain GONE

Batch Size:

12 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

May 17, 2014

Tap Date:

May 30, 2014

Statistics

Target OG:

1.046 11.4° P

OG:

1.050 12.4° P

Reading 1:

1.012 3.1° P at 7 days

Reading 2:

1.011 2.8° P at 12 days

Target FG:

1.011 2.8° P

FG:

1.011 2.8° P

Real Extract:

4.5° P

Attenuation:

77.4% Apparent – 63.7% Real

Color:

3.3 SRM

IBU:

19.2 Daniels

BU/GU:

0.38

ABV:

5.2%

ABW:

4.1%

Calories:

165 12 oz

Comments

Ingredients also included about 1oz of chamomile flowers.

Mash in with 34.49 q (8.6 gal)

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	Belgian Plisen Malt	47.6%
10.00 pounds	German Wheat Malt Light	47.6%
1.00 pounds	Oats (Steel Cut)	4.8%
21.00 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
1.5 oz	Orange Peel, Bitter	5 minutes
1.0 oz	Coriander Seed	5 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.50 ounces	Summit	60 min	Bittering	Boil	Pellets	17.0%
1.00 ounces	Summit	5 min	Bittering	Boil	Pellets	17.0%
1.50 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 Single 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	Type	Time	Temp.	Description
1	Saccharification	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C
2	Mash Out	Temperature	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

Procedure

Started fermentation at 68F and slowly raised 1F per day up to 72F. Remained there until transferred to secondary (2 glass carboys) where it remained at room temperature (approx 65F).

Fermentation and Aging

Primary:

7 days @ 68° F

Secondary:

7 days @ 68° F

Age:

30 days @ 65° F

Witbier

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	10.6
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	90
OG:	1.0500000 / 12.4° P
Mash PH:
Boil PH:

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Log: Witbier