Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Witbier – All Grain GONE

Batch #:

16-2010

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

July 5, 2010

Tap Date:

August 14, 2010

Statistics

Target OG:

1.052 12.9° P

OG:

1.052 12.9° P

Target FG:

1.010 2.6° P

FG:

1.010 2.6° P

Real Extract:

4.5° P

Attenuation:

79.8% Apparent – 65.1% Real

Color:

3.2 SRM

IBU:

16.4 Rager

BU/GU:

0.32

ABV:

5.6%

ABW:

4.4%

Calories:

172 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	American Pilsen Malt	52.6%
8.00 pounds	American White Wheat Malt	42.1%
1.00 pounds	Flaked Oats	5.3%
19.00 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
1.5 oz	Bitter Orange Peel	5 minutes
1.0 oz.	Coriander Seed	5 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.50 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.5%
0.50 ounces	Cascade	15 min	Bittering and Aroma	Boil	Leaf	5.7%
0.50 ounces	Cascade	3 min	Aroma	Boil	Leaf	5.7%
1.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Wit Ale	White Labs	WLP400	2000 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 Single Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	35 min.	122°F	Add water at 126 F
2	Saccharification	Decoction	45 min.	155°F	Decoct 44% of mash, rest for at least 10 minutes, and boil
3	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

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

Age:

21 days @ 60° F

Pale Sardonic Wit

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.7
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.052 / 12.9° P
Mash PH:
Boil PH:

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Log: Pale Sardonic Wit