Batch 103 - belgisk wit
Witbier

 

Type: All Grain

 Date: 26-04-2008

Batch Size: 25,00 L

 Brewer: Jan Chrillesen
Boil Size: 28,62 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: 78,00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0,20 kg Wheat, flour (3,2 EBC) Adjunct 3,77 %
2,60 kg Pilsner (2 Row) Bel (3,9 EBC) Grain 49,06 %
2,30 kg Wheat Malt, Pale (Weyermann) (3,9 EBC) Grain 43,40 %
0,20 kg Munich II (Weyermann) (16,7 EBC) Grain 3,77 %
75,00 gm Tettnang [2,30 %] (60 min) Hops 18,6 IBU
1,00 items Servomyces (Boil 10,0 min) Misc
2,00 gm Chamomile, dried (Boil 5,0 min) Misc
10,00 gm Orange Peel, Bitter (Boil 5,0 min) Misc
10,00 ml Phosporic Acid (Mash 60,0 min) Misc
15,00 gm Coriander Seed (Boil 5,0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) [Starter 2000 ml] Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1,051 SG

 Measured Original Gravity: 1,051 SG
Est Final Gravity: 1,012 SG Measured Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 5,12 % Actual Alcohol by Vol: 5,34 %
Bitterness: 18,6 IBU Calories: 475 cal/l
Est Color: 7,5 EBC Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 5,30 kg
Sparge Water: 16,93 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
 

My Mash
Step Time Name Description Step Temp
15 min Protein rest Add 17,00 L of water at 53,3 C 50,0 C
45 min Mash Heat to 67,0 C over 20 min 67,0 C
10 min Mashout Heat to 77,0 C over 10 min 77,0 C

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2,7
Pressure/Weight: 171,7 gm Carbonation Used: -
Keg/Bottling Temperature: 15,6 C Age for: 28,0 days
Storage Temperature: 11,1 C  
 

Notes
18.5 liter sparge
Lavet med hvedemalt + hvedemel, da jeg manglede flaked wheat
Mæsk pH 5.23
Brygget 4. maj 2008: OG 1.051
Omstukket 14. maj. SG 1.022 (gæringen tilsydenladende gået i stå for tidligt)
Kegged/flasket 19. juli. FG 1.010