2004-07-24 Dry Wit
A ProMash Brewing Session Report
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Brewing Date:
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Saturday July 24, 2004
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Head Brewer:
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Roy Roberts
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Asst Brewer:
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Recipe:
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Dry Wit
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BJCP Style and Style Guidelines
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19-B Belgian & French Ale, Witbier
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Min OG:
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1.042
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Max OG:
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1.055
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Min IBU:
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15
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Max IBU:
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22
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Min Clr:
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2
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Max Clr:
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4
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Color in SRM, Lovibond
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Batch Size (Gal):
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7.50
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Wort Size (Gal):
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7.50
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Total Grain (Lbs):
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15.25
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Anticipated OG:
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1.050
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Plato:
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12.48
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Anticipated SRM:
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4.9
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Anticipated IBU:
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16.8
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.053
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Plato:
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13.10
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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4.22
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by Volume:
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5.40
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From Measured Gravities.
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ADF:
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76.6
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RDF:
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63.7
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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75 %
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Anticipated Points From Mash:
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50.40
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Actual Points From Mash:
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54.00
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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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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65.6
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10.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.037
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3
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32.8
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5.00 lbs.
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Flaked Soft White Wheat
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America
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1.034
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2
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1.6
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0.25 lbs.
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Rice Hulls
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1.000
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0
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Styrian Goldings
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Pellet
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4.50
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13.3
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First WH
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0.50 oz.
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Saazer
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Plug
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2.58
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3.5
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First WH
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Amount
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Name
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Type
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Time
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1.00 Oz
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Bitter Orange Peel
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Spice
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15 Min.(boil)
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1.50 Oz
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Corriander Seed
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Spice
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15 Min.(boil)
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1.00 Oz
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Bitter Orange Peel
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Spice
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2 Min.(boil)
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1.50 Oz
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Corriander Seed
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Spice
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2 Min.(boil)
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0.07 Oz
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Grains of Paradise
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Spice
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0 Days(boil)
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WYeast 3944 Belgian White Beer
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Mash Name:
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Total Grain Lbs:
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15.25
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Total Water Qts:
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20.00
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Before Additional Infusions
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Total Water Gal:
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5.00
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Before Additional Infusions
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Tun Thermal Mass:
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0.05
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Grain Temp:
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73.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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mash in
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5
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60
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151
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149
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Infuse
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163
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20.00
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1.31
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mash out
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1
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30
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165
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165
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Infuse
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211
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8.02
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1.84
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Total Water Qts:
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28.02
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After Additional Infusions
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Total Water Gal:
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7.00
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After Additional Infusions
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Total Mash Volume Gal:
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8.22
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After Additional Infusions
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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.
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Pitched From:
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Starter
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Amount Pitched:
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0 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.053 SG
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13.10
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Trying a dilution of the DC tap water: mash with 3 gallons distilled plus 2 gallons tap, plus a little over a teaspoon of CaCl2, the remaining water in the session being DC tap. At mashout the infusion ratio was 1.8 qts per pound so the manifold found the bottom pretty easily. I sparged with 3 gallons and collected about 8 gallons into two pots.
Next time much more volume.
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Should have made a larger batch, maybe 8.5 gallons
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Added about 16 ml of 88% lactic acid during primary fermentation.
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Generated with ProMash Brewing Software |