Witbier
BJCP 2008 – 16A
Batch #:
2012-10
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
May 11, 2012
Tap Date:
June 8, 2012
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent
64.5% Real
64.5% Real
Color:
3SRM
IBU:
18.2
BU/GU:
0.36
ABV:
5.8%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 9.50 pounds | German Pilsen Malt (2-Row) | 47.5% |
| 9.50 pounds | German Wheat Malt Light | 47.5% |
| 1.00 pounds | Flaked Oats | 5% |
| 20.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Magnum | 60 minutes | Boil | Pellets | 10.0% | |
| 0.15 ounces | Citra | 15 minutes | Aroma | Leaf | 14.2% | |
| 0.15 ounces | Citra | 3 minutes | Aroma | Leaf | 14.2% | |
| 1.05 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1.0 oz | Bitter Orange Peel | Spice | Boil | 5 minutes |
| 1.0 oz. | Coriander Seed | Spice | Boil | 5 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Wit Ale | White Labs | WLP400 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 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
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | Infusion | 60 minutes | 152° F |
Fermentation and Aging
Primary:
14 days @ 70° F
Age:
14 days @ 60° F
General Info
Got a generous pull of Diablo from the Dry Dock - said to be the strain that ferments Flying Dog's Raging Bitch. Dry Dock uses it for their Witbier, so I thought I'd give it a whirl with Sardonic.
Finishing this time with Citra hops. At NHC 2011, we stuffed a Randall with Citra hops and ran Sardonic through them. The beer tapped in under an hour. The dry hopping with Citra provided another citrus punch, so I my thinking is that a bit of Citra to finish will be just the thing to elevate this brew...
Procedure
- Single infusion mash at 152°F, or single decoction.
-
Boil 90 minutes, adding hops according to schedule.
-
Add dried zests and coriander at 85 minutes into boil.
-
Cool wort.
-
Pitch yeast.
