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2004-07-24 Dry Wit

A ProMash Brewing Session Report

Brewing Date: Saturday July 24, 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: 12.48
Anticipated SRM: 4.9        
Anticipated IBU: 16.8      
Brewhouse Efficiency: 70  %   
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: 75 %
Anticipated Points From Mash: 50.40
Actual Points From Mash: 54.00


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
65.6 10.00 lbs.  Pale Malt(2-row) Belgium 1.037 3
32.8 5.00 lbs.  Flaked Soft White Wheat America 1.034 2
1.6 0.25 lbs.  Rice Hulls    1.000 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Styrian Goldings Pellet 4.50 13.3 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)
1.50 Oz  Corriander Seed Spice 15 Min.(boil)
1.00 Oz  Bitter Orange Peel Spice 2 Min.(boil)
1.50 Oz  Corriander Seed Spice 2 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: 20.00 Before Additional Infusions
Total Water Gal: 5.00 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 73.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
mash in 5 60 151 149 Infuse 163 20.00 1.31
mash out 1 30 165 165 Infuse 211 8.02 1.84

Total Water Qts: 28.02 After Additional Infusions
Total Water Gal: 7.00 After Additional Infusions
Total Mash Volume Gal: 8.22 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



Mash Notes
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.


Fermentation Notes
Should have made a larger batch, maybe 8.5 gallons


Notes
Added about 16 ml of 88% lactic acid during primary fermentation.




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