Wit IV
Witbier

 

Type: All Grain

 Date: 6/29/2013

Batch Size: 40.50 L

 Brewer: Jurgen
Boil Size: 48.77 L Asst Brewer: Fred
Boil Time: 90 min Equipment: Keg kettle & Igloo Cubes
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 73.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.50 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 58.51 %
2.40 kg Wheat Malt, Ger (3.9 EBC) Grain 25.53 %
1.00 kg Wheat, Milled (unmalted) (3.2 EBC) Grain 10.64 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 5.32 %
56.00 gm Schijndelse Cascade & Saaz [3.50 %] (60 min) (First Wort Hop) Hops 14.3 IBU
4.44 gm Irish Moss (Boil 10.0 min) Misc
10.00 ml Lactic Acid (Mash 60.0 min) Misc
20.00 gm Coriander Seed (Boil 5.0 min) Misc
68.00 gm Orange Peel, Sweet (Boil 5.0 min) Misc
2 Pkgs Belgian Witbier (Brewferm #Blanch) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.09 % Actual Alcohol by Vol: 5.08 %
Bitterness: 14.3 IBU Calories: 489 cal/l
Est Color: 7.2 EBC Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 9.40 kg
Sparge Water: 59.18 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
 

Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 0.00 L of water at 67.8 C 67.8 C

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.0
Pressure/Weight: 116.0 gm Carbonation Used: -
Keg/Bottling Temperature: 8.0 C Age for: 14.0 days
Storage Temperature: 15.0 C  
 

Notes
Added 2 liter of cold water to milled wheat. When doughing in, first added 1/4 of malt before adding cold wheat mixture.

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