Witbier
BJCP 2008 – 16A
Batch #:
2012-22
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
November 20, 2012
Tap Date:
December 8, 2012
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
3.9SRM
IBU:
16.5
BU/GU:
0.28
ABV:
6.6%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.00 pounds | German Pilsen Malt (2-Row) | 40% |
| 2.75 pounds | German Wheat Malt Light | 27.5% |
| 1.25 pounds | German Wheat Malt Dark | 12.5% |
| 0.50 pounds | Flaked Oats | 5% |
| 1.50 pounds | American Pale Malt (2-Row) | 15% |
| 10.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Sterling | 60 minutes | Boil | Pellets | 7.7% | |
| 0.50 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 0.75 oz | Bitter Orange Peel | Spice | Boil | 5 minutes |
| 0.50 oz. | Coriander Seed | Spice | Boil | 5 minutes |
| 2 tea bags | Chamomile | Spice | Boil | 5 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Witbier | Wyeast | 3944 | 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
General Info
Split batch. Fermenting this one with straight-up Belgian Wit yeast.
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.
