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Old 07-24-2007, 02:20 AM   #1
DraconianHand
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Recipes 
 
Mar 2007
Maryland
Posts: 491
Liked 1 Times on 1 Posts


Recipe Type: All Grain   
Yeast: WLP410 Belgian Wit Ale II   
Yeast Starter: 1L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.048   
Final Gravity: 1.010   
IBU: 15.39   
Boiling Time (Minutes): 60   
Color: 5 SRM   
Primary Fermentation (# of Days & Temp): 21 days @ 73F   



Recipe: Devil's Milk Belgian Witbier
Style: Witbier

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 8.21 gal
Estimated OG: 1.051 SG
Estimated Color: 3.8 SRM
Estimated IBU: 16.5 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 7.69 %
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 46.15 %
6 lbs Wheat, Flaked (1.6 SRM) Grain 46.15 %
0.90 oz Hallertauer [4.50 %] (60 min) Hops 16.5 IBU
0.75 tsp Coriander Seed (Boil 5.0 min) Misc
1.00 tsp Cinnamon, Ground (Mash 5.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat


Mash Schedule: Basic Single Infusion (No Mash Out)
Total Grain Weight: 13.00 lb
----------------------------
Basic Single Infusion (No Mash Out)
Step Time Name Description Step Temp
45 min Mash In Add 18.72 qt of water at 158.7 F 149.0 F


Notes:
------
__________________
MATT - 65g in 2k8
3rd Circle Brewery


Ferminatin' - Route 666 Pale Ale

Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock

Reason: recipe change

 
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