I did a Belgian Wit today, pretty much hit all the temps and times. Only forgot to add the 5.2 balancer to the mash water.
Grains were crushed with a Barley Crusher at factory setting (.039").
According to my numbers, we got a reasonable 70% but we were thinking that it should have been higher.
1) Will not using the 5.2 PH balancer drop points that much?
2) Also according to the sparge temp the directions said to sparge with 168 degrees. Does that mean that the sparge water going IN to the mash tun should be 168? or that the water coming OUT should be 168?
3) Last question, would using Flaked Wheat cause the efficiency to be a little low?? They were not put through the grain mill
Thanks for the help again.
Type: All Grain
Batch Size: 5.00 gal
Asst Brewer: Chris (Dog)
Boil Size: 6.90 gal
Boil Time: 60 min
Amount Item Type % or IBU
6.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 54.55 %
5.00 lb Wheat, Flaked (1.6 SRM) Grain 45.45 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 16.8 IBU
0.25 oz Black Pepper (Boil 10.0 min) Misc
0.75 oz Coriander Seed (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.50 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.014 SG
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.00 lb
Sparge Water: 5.58 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 13.75 qt of water at 165.9 F 154.0 F