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Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Sardonic Wit [Witbier]

Witbier – All Grain GONE


General Info

Got a generous pull of Diablo from the Dry Dock - said to be the strain that ferments Flying Dog's Raging Bitch. Dry Dock uses it for their Witbier, so I thought I'd give it a whirl with Sardonic.

Finishing this time with Citra hops. At NHC 2011, we stuffed a Randall with Citra hops and ran Sardonic through them. The beer tapped in under an hour. The dry hopping with Citra provided another citrus punch, so I my thinking is that a bit of Citra to finish will be just the thing to elevate this brew...

Malts and Grains

Amount Malt/Grain %
9.50 pounds German Pilsen Malt (2-Row) 47.5%
9.50 pounds German Wheat Malt Light 47.5%
1.00 pounds Flaked Oats 5%
20.00 pounds Total Grain Weight 100%


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


Amount Hop Time AA
0.75 ounces Magnum 60 min 10.0%
0.15 ounces Citra 15 min 14.2%
0.15 ounces Citra 3 min 14.2%
1.05 ounces Total Hop Weight


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

Mash Profile
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Water Profile Highlands Ranch, Colorado


  • 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

14 days @ 70° F
14 days @ 60° F

Sardonic Wit

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.054 / 13.3° P    
Mash PH:      
Boil PH:      

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