Witbier
Witbier

 

Type: All Grain

 Date: 6/26/2010

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
2.00 lb Rice Hulls (0.0 SRM) Adjunct 9.30 %
10.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 46.51 %
7.00 lb Wheat, Flaked (1.6 SRM) Grain 32.56 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 9.30 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 2.33 %
0.70 oz Magnum [13.00 %] (60 min) Hops 16.6 IBU
1.00 oz Coriander Seed (Boil 5.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
2.00 gm Chamomile (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) [Starter 2750 ml] Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.050 SG

 Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.01 % Actual Alcohol by Vol: 4.95 %
Bitterness: 16.6 IBU Calories: 211 cal/pint
Est Color: 3.7 SRM Color:
Color
 

Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 21.50 lb
Sparge Water: 7.08 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Double Infusion, Medium Body
Step Time Name Description Step Temp
15 min Protein Rest Add 24.00 qt of water at 130.2 F 122.0 F
30 min Sach. Rest Add 12.00 qt of water at 211.8 F 149.0 F
20 min Step Heat to 168.0 F over 20 min 168.0 F

 
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.6
Pressure/Weight: 10.7 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 35.0 F Age for: 7.0 days
Storage Temperature: 35.0 F  
 

Notes

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