Recipe Type: All Grain
Yeast: Wyeast 3944
Yeast Starter: Yes
Batch Size (Gallons): 10
Original Gravity: 1.049
Final Gravity: 1.010
IBU: 19.7
Boiling Time (Minutes): 60
Color: 4.0
Primary Fermentation (# of Days & Temp): 14 @ 68°
Secondary Fermentation (# of Days & Temp): N/A

White Heat Belgian Style Wit


A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 18.88
Anticipated OG: 1.050 Plato: 12.46
Anticipated SRM: 4.0
Anticipated IBU: 19.7
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.043 SG 10.66 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.7 9.00 lbs. Pilsener Belgium 1.037 2
42.4 8.00 lbs. Flaked Soft White Wheat America 1.034 2
2.6 0.50 lbs. Flaked Oats America 1.033 2
2.0 0.38 lbs. Biscuit Malt Belgium 1.035 24
5.3 1.00 lbs. Candi Sugar (clear) Generic 1.046 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Styrian Goldings Whole 5.25 17.6 60 min.
1.00 oz. Czech Saaz Whole 3.50 2.1 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Oz Bitter Orange Peel Spice 15 Min.(boil)
2.00 Tsp Corriander Seed Spice 15 Min.(boil)
0.50 Tsp Cumin seeds (crushed) Spice 15 Min.(boil)
2.00 Tsp Grains of Paradise Spice 15 Min.(boil)
0.50 Oz Irish Moss Fining 15 Min.(boil)
0.50 Oz Bitter Orange Peel Spice 3 Min.(boil)
0.50 Tsp Corriander Seed Spice 3 Min.(boil)


Yeast
-----

WYeast 3944 Belgian White Beer


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 17.88
Water Qts: 22.34 - Before Additional Infusions
Water Gal: 5.59 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 30

Notes
-----

Prime in the keg with 1/2 cup Orange Blosson Honey & 3/8 cup Turbinado Sugar and condition for 2-3 weeks at room temp. Transfer to kegerator and dispense at 12 psi. Enjoy!