Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Witbier – All Grain GONE

Batch Size:

11 gallons

Boil Time:

120 min

Brew Date:

August 8, 2010

Tap Date:

August 29, 2010

Statistics

Target OG:

1.055 13.6° P

OG:

1.060 14.7° P

Reading 1:

1.012 3.1° P at 17 days

Target FG:

1.013 3.3° P

FG:

1.012 3.1° P

Real Extract:

5.2° P

Attenuation:

78.9% Apparent – 64.6% Real

Color:

4 SRM

IBU:

26.8 Daniels

BU/GU:

0.45

ABV:

6.4%

ABW:

Calories:

197 12 oz

General Info

Slightly different recipe from the one a few months ago. Decided to up the quantity to 10 gallons and substitute half the flaked wheat with malted wheat. Didn't have the all the grains I needed, so bumped up the quantities of a few to keep in the same OG range.

Also using some of the yeast slurry I saved from the previous batch of this beer. About half a Mason jar's worth of Wyeast Belgian Witbier 3944.

Malts and Grains

Amount	Malt/Grain	% of Grist
10.50 pounds	Belgian Plisen Malt	45.7%
4.50 pounds	Flaked Wheat	19.6%
6.00 pounds	American White Wheat Malt	26.1%
1.00 pounds	German Light Munich Malt	4.3%
1.00 pounds	Flaked Oats	4.3%
23.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.00 pounds	Rice Hulls

Non-Fermentables

Amount	Non-Fermentable	Time
.5 oz	Chamomile Flowers	5 minutes
1.25 oz	Coriander Seed	5 minutes
zest from 3 oranges, 1 gr	Sweet Orange Peel	5 minutes
10 tsp	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
3.50 ounces	Hallertauer Mittlefruh	60 min	Aroma	Boil	Pellets	3.8%
3.50 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, Light 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.	150°F	Add 35% of mash water at 188° F / 87° C
3	Mash Out	Infusion	10 min.	168°F	Add 25% of mash water at 210° F / 99° C

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

Special Procedures

Fermentation will start in the 68F range and I'll try to slowly raise it to 72F by the 3rd day. The fermentation fridge is occupied, so I'll have to use the basement which is about 68F this time of year and a heat pad hooked to a digital thermometer.

Another twist with this fermentation, is the 13 gallon blue extract container I'm using as a fermenter. I'm not sure how I'll get a thermowel in it, so I may have to rely on the less accurate "tape the sensor to the side" method. Seemed to work OK with the cream ale.

Fermentation and Aging

Primary:

14 days @ 68° F

Secondary:

14 days @ 68° F

Tertiary:

0 days @ ° F

Age:

14 days @ 52° F

Wittle Bit 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:	9.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	120
OG:	1.060 / 14.7° P
Mash PH:
Boil PH:

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Log: Wittle Bit Witbier