Witbier OWCO Wit'ty Reparte - Home Brew Forums
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Old 04-24-2007, 10:21 PM   #1
jdoiv
 
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Mar 2007
Nashville, TN
Posts: 1,152

Recipe Type: All Grain   
Yeast: WLP400   
Yeast Starter: Yes   
Batch Size (Gallons): 11   
Original Gravity: 1.054   
Final Gravity: 1.013   
IBU: 11.1   
Boiling Time (Minutes): 60   
Color: 3.8   
Primary Fermentation (# of Days & Temp): 4 days @ 68*   
Secondary Fermentation (# of Days & Temp): 7 days @ 68*   

OWCO Witbier

A ProMash Recipe Report


Recipe Specifics
Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 18.66
Anticipated OG: 1.048 Plato: 11.97
Anticipated SRM: 3.2
Anticipated IBU: 20.7
Brewhouse Efficiency: 85 %
Wort Boil Time: 90 Minutes


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 15.48 Gal
Pre-Boil Gravity: 1.037 SG 9.36 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
51.8 9.67 lbs. Pilsen (2 Row) France 1.039 2
38.6 7.20 lbs. Flaked Soft White Wheat America 1.034 2
9.6 1.80 lbs. Flaked Oats America 1.033 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.18 oz. Hallertau Hersbrucker Pellet 4.75 18.4 60 min
2.18 oz. Saazer Whole 3.30 2.3 5 min


Extras
Amount Name Type Time
2.00 Oz Corriander Seed Spice 5 Min.(boil)
2.00 Oz Bitter Orange Peel Spice 5 Min.(boil)


Yeast
White Labs WLP400 Belgian Wit Ale


Mash Schedule
Mash Type: Multi Step
Grain Lbs: 18.66
Water Qts: 23.33 Before Additional Infusions
Water Gal: 5.83 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 0 0 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 154 60 Min
Mash-out Rest: 168 10 Min
Sparge: 171 60 Min

Total Mash Volume Gal: 7.33 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule




Generated with ProMash Brewing Software


Made some changes to this beer, mostly moving to Pilsen malt and increasing the amount of wheat.
Uses a lot of corriander and sort of hits you in the face with it. Tastes great though. I try to keep a keg of this lying around all the time.


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Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:


 
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