Belgian White, How's this looking?

[bkloos]

Hey Guys,

Any thoughts on the following recipe? Its for the ski house....

Bryan's Winter White

A ProMash Recipe Report

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

Batch Size (Gal): 14.00 Wort Size (Gal): 14.00
Total Grain (Lbs): 27.50
Anticipated OG: 1.051 Plato: 12.74
Anticipated SRM: 5.1
Anticipated IBU: 14.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 16.47 Gal
Pre-Boil Gravity: 1.044 SG 10.90 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.5 12.50 lbs. Pilsener Belgium 1.037 2
34.5 9.50 lbs. White Wheat Belgium 1.040 3
9.1 2.50 lbs. Flaked Buckwheat America 1.034 2
5.5 1.50 lbs. Honey Malt Canada 1.030 18
5.5 1.50 lbs. Wheat Malt Belgium 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertauer Tradition Whole 6.00 14.3 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
4.00 Oz Bitter Orange Peel Spice 10 Min.(boil)
4.00 Oz Bitter Orange Peel Spice 0 Min.(boil)
0.50 Oz Corriander Seed Spice 5 Min.(boil)


Yeast
-----

White Labs WLP410 Belgian Wit II Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 27.50
Water Qts: 27.50 - Before Additional Infusions
Water Gal: 6.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 153 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 9.08 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 

[Skyforger]

Looks good! Kind of...citrusy for a winter white in my mind. That's a fair amount of orange peel. If you like your white beers with a squeeze of orange, that's fine. But I think it would end up being a pretty strong note in the finished product. What I like to do to prevent overdoing spices or flavors is add a minimal amount in the boil, then use the rest to make a tincture in an ounce or two of vodka. By the time the beer is ready for bottling, it will be quite strong and you can add it by small degrees (i.e. fractions of a tsp) until the flavor is strong enough for you.

It's your taste, of course. If you want a lot of orange peel in your beer, well, that's what homebrewing is all about. Just personally, I can't help but think how all that orange peel will cover up the lovely aromas of the Hallertaur and the yeast.

One other note. Did you check to make sure the Belgian pils has enough diastatic power to convert all that unmalted wheat? I have no reason off the top of my head to suspect it wouldn't, but that's just something that gets overlooked sometimes.

Oh, one other thing. If you aren't doing this as a BIAB, you might consider adding some rice hulls to prevent a stuck sparge. They are an easily-avoided frustration.

 

[bkloos]

Thanks for the suggestions... I may cut back a bit on the orange peel.

With respect to the diastatic, how do I determine if the grain bill will support full conversion? This is new to me.

Rice hulls will be used.

Thanks,

Bryan

 

[DannPM]

edit: foot in my mouth

 

[bkloos]

Newer version with more coriander and less orange.
I will use 1 lb of rice hulls for the 14 gallon batch.

Bryan's Winter White

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

16-A Belgian & French Ale, Witbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 10 Max IBU: 20
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

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

Batch Size (Gal): 14.00 Wort Size (Gal): 14.00
Total Grain (Lbs): 27.50
Anticipated OG: 1.051 Plato: 12.74
Anticipated SRM: 5.1
Anticipated IBU: 14.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 16.47 Gal
Pre-Boil Gravity: 1.044 SG 10.90 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.5 12.50 lbs. Pilsener Belgium 1.037 2
34.5 9.50 lbs. White Wheat Belgium 1.040 3
9.1 2.50 lbs. Flaked Buckwheat America 1.034 2
5.5 1.50 lbs. Honey Malt Canada 1.030 18
5.5 1.50 lbs. Wheat Malt Belgium 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertauer Tradition Whole 6.00 14.3 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.50 Oz Bitter Orange Peel Spice 10 Min.(boil)
2.00 Oz Bitter Orange Peel Spice 0 Min.(boil)
1.25 Oz Corriander Seed Spice 5 Min.(boil)


Yeast
-----

White Labs WLP410 Belgian Wit II Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 27.50
Water Qts: 27.50 - Before Additional Infusions
Water Gal: 6.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 165 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 9.08 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.