Witbier
BJCP 2008 – 16A
Batch #:
2009-02
Batch Size:
10.00 gallons
Boil Time:
100 min
Brew Date:
January 10, 2009
Statistics
OG:
1.080 19.3° P
FG:
1.020 5.1° P
Real Extract:
7.7° P
Attenuation:
73.6% Apparent – 60.1% Real
Color:
4.7SRM
IBU:
34.5
BU/GU:
0.43
ABV:
8.9%
ABW:
6.2%
Calories:
265 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 15.00 pounds | Belgian Plisen Malt | 44.1% |
| 15.00 pounds | German Wheat Malt Light | 44.1% |
| 2.00 pounds | Flaked Oats | 5.9% |
| 2.00 pounds | Sucrose (Table Sugar) | 5.9% |
| 34.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 3.40 ounces | Saaz | 60 minutes | Boil | Pellets | 5.8% | |
| 3.40 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 4.0 oz. | Corriander | Other | 20 minutes | |
| 2.5 oz. | Orange Zest | Other | 20 minutes | |
| 2.5 oz | Grapefruit Zest | Other | 20 minutes | |
| 0.10 oz | Pure Chamomile | Other | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Wit Ale | White Labs | WLP400 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
35 days @ 55° F
General Info
Based upon an idea from Northern Brewer - with modifications, of course.
Procedure
- Single infusion mash at 152°F.
-
Sparge at 168°F.
-
Boil 90 minutes, adding hops, and spices, according to schedule.
- Add sugar at 15 minutes until the end.
-
Cool wort to 70°F.
-
Pitch yeast.
