Witbier – All Grain

Statistics

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.

Malts and Grains

Amount Malt/Grain %
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 Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
0.50 oz Bitter Orange Peel 5 minutes
0.50 oz. Coriander Seed 5 minutes
0.50 oz. Chamomile 5 minutes

Hops

Amount Hop Time AA
0.30 ounces Magnum 60 min 14.3%
0.30 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Forbidden Fruit Wyeast 3463 125 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out

Notes:

Well suited for many American style where balance is desired.

Mash Steps

# Name Time Temp. Description
1 Infusion 60 min. 152°F

"Sweet spot" infusion - balanced between Beta and Alpha Amalyse reactions.

Water Profile Highlands Ranch, Colorado

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.

Fermentation and Aging

Primary:
10 days @ 70° F
Age:
1 days @ 60° F

Sardonic Wit

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.2    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 90    
OG: 1.050 / 12.4° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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