Wit II
Witbier

 

Type: All Grain

 Date: 3/12/2011

Batch Size: 39.00 L

 Brewer: Jurgen
Boil Size: 44.64 L Asst Brewer: Fred
Boil Time: 60 min Equipment: Keg kettle & Igloo Cubes
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 73.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.50 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 59.78 %
2.40 kg Wheat Malt, Ger (3.9 EBC) Grain 26.09 %
0.80 kg Wheat, Flaked (3.2 EBC) Grain 8.70 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 5.43 %
66.00 gm Schijndelse Kerkhofhop (880 gr. groen) [3.50 %] (60 min) Hops 15.9 IBU
0.35 oz Coriander Seed (Boil 5.0 min) Misc
1.20 oz Orange Peel, Sweet (Boil 5.0 min) Misc
4.44 gm Irish Moss (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Brewferm #Blanch) Yeast-Wheat
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 1000 ml] Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.053 SG

 Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.18 % Actual Alcohol by Vol: 5.60 %
Bitterness: 15.9 IBU Calories: 494 cal/l
Est Color: 7.3 EBC Color:
Color
 

Mash Profile
Mash Name: Infusion Mash with Precooked Adjuncts Total Grain Weight: 9.20 kg
Sparge Water: 3.03 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Infusion Mash with Precooked Adjuncts
Step Time Name Description Step Temp
30 min Protein Rest Add 15.36 L of water at 44.0 C 40.0 C
45 min Protein Rest Add 5.76 L of water at 82.7 C 50.0 C
60 min Saccharification Add 13.44 L of water at 94.0 C 65.6 C
10 min Mash Out Add 17.28 L of water at 97.6 C 75.6 C

 
Mash Notes: Long protein rests help to break down starches in precooked adjuncts in preparation for saccharification step.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 66.5 KPA Carbonation Used: -
Keg/Bottling Temperature: 8.0 C Age for: 14.0 days
Storage Temperature: 15.0 C  
 

Notes
Zie logboek. O.G. is hydrometer reading.
FG for dry was 1.010 but for wet yeast 1.011.
Added 75% of half of the spices from wodka tincture. This wodka and bottle sugar was estimated to add 0.1 % ABV.

Created by Dodo