1022a Belgium Wit (Blue Balls)
6-D American Wheat or Rye Beer
Author:
https://www.homebrewtalk.com/f71/blue-balls-belgian-wit-blue-moon-clone-24978/
Date: 10/7/08
Size: 5.25 gal
Efficiency: 75.0%
Attenuation: 76.0%
Calories: 145.76 kcal per 12.0 fl oz
Original Gravity: 1.044 (1.040 - 1.055)
Terminal Gravity: 1.011 (1.008 - 1.013)
Color: 3.4 (3.0 - 6.0)
Alcohol: 4.37% (4.0% - 5.5%)
Bitterness: 17.5 (15.0 - 30.0)
Ingredients:
.5 lb Rice Hulls
3.5 lb 2-Row Brewers Malt
18.0 oz Oats Flaked
3.5 lb White Wheat Malt
4.0 oz Cara-Pils® Malt
1 oz Hallertau (4.5%) - added during boil, boiled 60 min
.75 oz Corriander seeds - added during boil, boiled 5.0 min
.75 tsp Orange zest - added during boil, boiled 5.0 min
0.0 ea White Labs WLP400 Belgian Wit Ale
0.0 tsp Yeast Starter - added during boil, boiled 0.0 min
1 ea Propane - added during boil, boiled 0.0 min
Schedule:
Ambient Air: 70.0 °F
Source Water: 68 °F
Elevation: 0.0 m
00:03:00 Mash In - Liquor: 2.5 gal; Strike: 166.2 °F; Target: 154.0 °F
01:03:00 Rest - Rest: 60 min; Final: 154.0 °F
02:03:00 Fly Sparge - Sparge Volume: 6.0 gal; Sparge Temperature: 175.0 °F; Runoff: 7.22 gal
Notes
https://www.homebrewtalk.com/f71/blue-balls-belgian-wit-blue-moon-clone-24978/
5/28/2009 1022a Belgium Wit (BlueBalls Recipe) Target SG: 1.044
Adapted from:
https://www.homebrewtalk.com/f71/blue-balls-belgian-wit-blue-moon-clone-24978/
10:00 Flame on 2.75 gal # 70º
10:13 Flame out @ 180º
10:25 Start Transfer to MLT
10:45 Add grain & Stir @ 166.1º
10:47 Start Mash @ 155.1º
10:49 Forgot rice hulls, added, stired - temp now 154.2º (target temp was 154)
11:25 Flame on 6.25 gal @ 70º
11:45 Flame out @ 180º
11:58 Start Sparge: mlt 149º initial brix 17
12:08 1 gal collected 15.5 brix mlt @ 149º
12:51 5 gal collected 3 brix mlt @ 150º
1:01 Flame On 5.85 gal @ 130º
1:02 6 gal collected 3 brix mlt @ 148º
1:05 6.85 gal collected Stop Sparge 2 brix @ 148º
Added 3 qt for 7.5 gal, 7 brix
1:32 Boil Started
2:02 Added Hallertau
2:50 Added chiller
2:55 Added whirflock + corriander & orange peel
3:02 Flameout: 5.7 gal @ 212º
3:38 Wort cooled to 68º
4:08 Transfer to Primary complete 5.5 gal, 10.5 brix @ 68º
4:15 Aeriated and yeast added.
4:20 Primaries Put away.
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