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Old 08-20-2010, 02:56 AM   #1
3PegBrew
 
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Jul 2010
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Recipe Type: All Grain   
Yeast: Wyeast Belgian Wit   
Batch Size (Gallons): 5-5.5   
Original Gravity: 1.058   
Final Gravity: 1.010   
Boiling Time (Minutes): 90   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Nice Belgian Wit Flavor with a tart cranapple hop spice finish.   

Plumped Up


A ProMash Recipe Report

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.058 Plato: 14.18
Anticipated SRM: 64.2
Anticipated IBU: 27.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.049 SG 12.14 Plato



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.2 6.40 lbs. Wheat Malt America 1.038 2
9.1 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
9.1 1.00 lbs. Crystal 20L America 1.035 20
23.6 2.60 lbs. Pale 2-Row Barley America 1.036 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Saaz Pellet 4.30 20.4 60 min.
1.00 oz. Saaz Pellet 4.30 6.9 20 min.


Yeast
-----

WYeast Belgian Wit




Notes
-----
Primary and Secondary Femerntation occurred ~ 68F

1 teas Irish Moss added 15 minutes left to boil

pectic enzyme added 1 hour
prior to fruit addition

1 LB of frozen Cranberries mashed added to Secondary.

2 Granny Smith Apples Peeled, Cored, Mashed and added to Secondary.

Apples and Cranberries were boiled for 15-30 minutes prior to addition.
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Old 09-14-2010, 12:45 AM   #2
3PegBrew
 
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This is delicious! After the first sip you get the bitter cranberry followed by a sweet apple finish. Oh man, amazing
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Old 09-24-2010, 09:12 AM   #3
PhilOssiferzStone
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Sep 2010
California
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That sounds awesome, and I want to make some. Three questions:

1) For us lazy people who use extracts, what would you recommend? Could I get a near facsimile with, say, 4 lbs. wheat DME, a pound and a half of Munton's extra light, and a pound of pilsen...?

2) How did you get all those lovely fruit flavors in there using such minute amounts of fruit? I've always heard it said you need gobs and gobs of fruit -- like up to ten pounds for a five-gallon batch -- to get the subtle tastes of something like apple to show up in your ale.

3) How long did you bottle age it before you got these fine results? Inquiring minds want to know!


 
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Old 12-12-2010, 02:30 PM   #4
3PegBrew
 
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Sorry for the delayed reply


1) For us lazy people who use extracts, what would you recommend? Could I get a near facsimile with, say, 4 lbs. wheat DME, a pound and a half of Munton's extra light, and a pound of pilsen...?

This sounds good.

2) How did you get all those lovely fruit flavors in there using such minute amounts of fruit? I've always heard it said you need gobs and gobs of fruit -- like up to ten pounds for a five-gallon batch -- to get the subtle tastes of something like apple to show up in your ale.

The key is pectic enzyme. Follow the directions on the bottle and you're golden. I tossed my fruit into a bag, pasteurized, added the pectic enzyme, and then threw them into the secondary.

3) How long did you bottle age it before you got these fine results? Inquiring minds want to know!

I let the bottles age 3 months. I opened one after a month to make sure my carbonation was working. However as time went along the flavors got better. 3 months tasted the best. I still have some and it rocks my taste buds.
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Aller guten dinge sind drei!

 
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