Witbier
BJCP 2008 – 16A
Batch #:
2007-02
Brew Date:
January 6, 2007
Tap Date:
August 25, 2008
Cost:
23.00
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
3.1SRM
IBU:
13.1
BU/GU:
0.26
ABV:
4.7%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 3.00 pounds | LME - Light | 37.5% |
| 3.00 pounds | German Wheat Malt Light | 37.5% |
| 1.00 pounds | Flaked Oats | 12.5% |
| 1.00 pounds | Honey (Clover) | 12.5% |
| 8.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Cascade | 60 minutes | Boil | Pellets | 5.5% | |
| 0.25 ounces | Cascade | 15 minutes | Boil | Pellets | 5.5% | |
| 0.25 ounces | Cascade | 1 minutes | Boil | Pellets | 5.5% | |
| 1.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1.5 ounces | Orange Zest | Other | Boil | 20 minutes |
| 2.0 ounces | Corriander (Crushed) | Spice | Boil | 20 minutes |
| 1.0 ounces | Grapefruit Zest | Other | Boil | 20 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Wit | White Labs | WLP400 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
80°F
Ideal Tun Temp:
80°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 152° F | |
| 2 | Sparge | 15 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
10 days @ 65° F
Age:
28 days @ 60° F
General Info
Intended to be spicy and "orangy" - Krush ’em!
Procedure
- Mash grains in 2.0 gallons of 152 degree water for 60 minutes
- Sparge with 2.0 gallons of 168 degree water for 15 minutes
- Collect wort in kettle, bring to a boil
- Add extract and bring to a boil again
- Add hops according to schedule
- Cool wort in a sink filled with cold water and ice, swirl every 3 minutes
- Add wort to primary, fill to 5.25 gallons with water
- Pitch yeast when wort reaches 75 degrees or lower
