Witbier
BJCP 2008 – 16A
Batch #:
2014-07
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
June 5, 2014
Tap Date:
June 21, 2014
Statistics
OG:
1.050 12.4° P
FG:
1.000 0° P
Real Extract:
2.2° P
Attenuation:
100% Apparent – 82.3% Real
Color:
3SRM
IBU:
18.2
BU/GU:
0.36
ABV:
6.0%
ABW:
5.2%
Calories:
157 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.63 pounds | German Pilsen Malt (2-Row) | 47.4% |
| 4.63 pounds | German Wheat Malt Light | 47.4% |
| 0.50 pounds | Flaked Oats | 5.1% |
| 9.76 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.30 ounces | Magnum | 60 minutes | Boil | Pellets | 14.3% | |
| 0.30 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 0.50 oz | Bitter Orange Peel | Spice | Boil | 5 minutes |
| 0.50 oz. | Coriander Seed | Spice | Boil | 5 minutes |
| 0.50 oz. | Chamomile | Spice | Boil | 5 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Forbidden Fruit | Wyeast | 3463 | 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:
10 days @ 70° F
Age:
1 days @ 60° F
General Info
Brewed at Castle Rock Homebrew Supply's 1/2 barrel electric system. Brewed 15 gallons, split 3 ways with 3 different yeasts.
Notes:
Mash PH was a bit high at 5.8. Adjusted with 10 ml of lactic acid to bring to 5.3.
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.
