Witte IPA
Witbier

 

Type: All Grain

 Date: 3/31/2012

Batch Size: 37.00 L

 Brewer: Jurgen
Boil Size: 42.35 L Asst Brewer: Fred
Boil Time: 60 min Equipment: Keg kettle & Igloo Cubes
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 68.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.00 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 61.86 %
3.20 kg Wheat Malt, Ger (3.9 EBC) Grain 32.99 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 5.15 %
146.00 gm Schijndelse Kerkhofhop (730g nat) [3.50 %] (90 min) Hops 37.2 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

 

Beer Profile

Est Original Gravity: 1.055 SG

 Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.40 % Actual Alcohol by Vol: 6.26 %
Bitterness: 37.2 IBU Calories: 510 cal/l
Est Color: 7.9 EBC Color:
Color
 

Mash Profile
Mash Name: Infusion Mash with Precooked Adjuncts Total Grain Weight: 9.70 kg
Sparge Water: 20.69 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
60 min Saccharification Add 14.17 L of water at 76.8 C 65.6 C
10 min Mash Out Add 18.21 L of water at 85.4 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: Corn Sugar Volumes of CO2: 2.0
Pressure/Weight: 184.5 gm Carbonation Used: 5 gram/liter
Keg/Bottling Temperature: 25.0 C Age for: 14.0 days
Storage Temperature: 26.0 C  
 

Notes

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