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
|
|
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
|
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 %
|
%
|
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.
|
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
|
|
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)
|
WYeast 3944 Belgian White Beer
|
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.
|
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
|
|
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.
|
|
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.
|
|
Added about 16 ml of 88% lactic acid at the end of the boil.
|
Back to main brewing recipe page | .