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2004-03-27 Dry Wit

A ProMash Brewing Session Report

Brewing Date: Saturday March 27, 2004
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Dry Wit


BJCP Style and Style Guidelines
19-B Belgian & French Ale, Witbier

Min OG: 1.042 Max OG: 1.055   
Min IBU: 15 Max IBU: 22   
Min Clr: 2 Max Clr: 4  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 7.50 Wort Size (Gal): 7.50
Total Grain (Lbs): 15.25      
Anticipated OG: 1.050 Plato: 12.30
Anticipated SRM: 3.6        
Anticipated IBU: 18.3      
Brewhouse Efficiency: 67  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.053 Plato: 13.10   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.22 by Volume: 5.40 From Measured Gravities.
ADF: 76.6 RDF: 63.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 63 %
Anticipated Points From Mash: 49.62
Actual Points From Mash: 46.81


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
54.1 8.25 lbs.  Weissheimer Pilsener Germany 1.038 2
32.8 5.00 lbs.  Flaked Soft White Wheat America 1.034 2
13.1 2.00 lbs.  Pale Malt(2-row) America 1.036 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Styrian Goldings Pellet 5.00 14.8 First WH
0.50 oz.  Saazer Plug 2.58 3.5 First WH


Extras
Amount Name Type Time
1.00 Oz  Bitter Orange Peel Spice 15 Min.(boil)
1.00 Oz  Corriander Seed Spice 15 Min.(boil)
0.07 Oz  Grains of Paradise Spice 0 Days(boil)


Yeast
WYeast 3944 Belgian White Beer


Mash Schedule
Mash Name:   
Total Grain Lbs: 15.25   
Total Water Qts: 16.77 Before Additional Infusions
Total Water Gal: 4.19 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
mash in 5 60 149 144 Infuse 163 16.77 1.10
mash out 1 30 163 163 Infuse 211 7.85 1.61

Total Water Qts: 24.62 After Additional Infusions
Total Water Gal: 6.16 After Additional Infusions
Total Mash Volume Gal: 7.38 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.




Mash Schedule


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.053 SG 13.10 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Bottling/Kegging Specifics
Bottling Date: Sunday April 11, 2004
Desired Carbonation Level: 2.70 Volumes CO2
Fermentation Temperature: 78 F

Amount In Bottles: 5.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 5.75 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
Used the big Igloo mash tun. Batch sparged once to get total of about 7 gallons in the kettle. Should have used more volume in the mash and doubled up the boil kettles.


Fermentation Notes
Only about 5.5 gallons into the fermenter. Used one XL smack pack. Was about 3 months old. 12 hours before pitching I took it out of the refrigerator and smacked it. No swelling at pitching. At 12 hours, no activity: aerated.


Tasting Notes
Excellent


Notes
Added about 16 ml of 88% lactic acid at the end of the boil.




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