bensyverson
Well-Known Member
Well, I did my first AG batch, using an unmodified 2 gal Igloo cooler as my MLT!
I dropped a stainless steel steamer to the bottom of the cooler to function as a false bottom. Everything went pretty well, except that my batch sparge was rushed -- I guess I should have added the sparge water in two batches, letting it rest 10m each time, but I just dumped it all in and then drained it. It hurt my efficiency a bit, but oh well
Here's the recipe -- I used a hybrid of a couple different recipes and made some additional adjustments. Hopefully it's close, and I can tweak it here and there to get it right where I want it.
It's in a 1 gallon jug now, and started fermenting less than 2 hours after pitching!
[size=+2]Belgian Wit 1[/size]
[size=+1]16-A Witbier[/size]
Size: 4.16 L
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 211.12 per 16 fl oz
Original Gravity: 1.048 (1.044 - 1.052)
|===============#================|
Terminal Gravity: 1.012 (1.008 - 1.012)
|=======================#========|
Color: 3.4 (2.0 - 4.0)
|==================#=============|
Alcohol: 4.68% (4.5% - 5.5%)
|==========#=====================|
Bitterness: 16.13 (10.0 - 20.0)
|=================#==============|
[size=+1]Ingredients:[/size]
377.96 g 2-Row Brewers Malt (Organic)
283.47 g Belgian Wheat Malt
188.98 g Wheat Flaked
47.25 g Oats Flaked
4.43 g East Kent Goldings (5.0%) - added during boil, boiled 60 min
1.48 g East Kent Goldings (5.0%) - added during boil, boiled 15 min
2.95 g Saaz (5.0%) - added during boil, boiled 2 min
0.2 tsp Corriander seeds - added during boil, boiled 15 min
0.1 tsp Corriander seeds - added during boil, boiled 2 min
1.5 g Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 15 min
3.0 g Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 2 min
0.2 ea WYeast 3944 Belgian Witbier
[size=+1]Schedule:[/size]
Ambient Air: 66 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:01:00 Mash in - Liquor: 64.25 fl oz; Strike: 135.0 °F; Target: 124 °F
00:31:00 Protein Rest - Rest: 30.0 min; Final: 120.1 °F
00:32:00 Infusion - Water: 43.68 fl oz; Temperature: 205 °F; Target: 151 °F
00:42:00 Hold - Rest: 10 min; Final: 151.0 °F
00:43:00 Raise temp to 158 - Water: 17.88 fl oz; Temperature: 205 °F; Target: 158.0 °F
00:58:00 Hold 158 - Rest: 15 min; Final: 155.4 °F
01:08:00 Sparge - Sparge: 119.09 fl oz sparge @ 170 °F, 5.98 L collected, 10 min; Total Runoff: 6.11 L
[size=+1]Notes:[/size]
3/1/8
Rest wound up at 123° (added 72oz of 138° water, stirred into mash until temp dropped below 125°)
Mashed at 152° (added 48oz of water boiled in electric kettle 5-10m prior)
Held 10m, temp fell to 150°
Raised to 156° (Added 20oz boiling water... next time add more to get to 158°)
8:07 reached boil, add EKG
8:52 2/3 coriander, 1/3 bitter orange, EKG
9:05 coriander, orange
9:07 flameout
Pitched 3944 starter @ ~9:30
OG 1.040 @ 72° (1.042?)
Bubbling by 11:30
[size=-1]Results generated by BeerTools Pro 1.0.29[/size]
I dropped a stainless steel steamer to the bottom of the cooler to function as a false bottom. Everything went pretty well, except that my batch sparge was rushed -- I guess I should have added the sparge water in two batches, letting it rest 10m each time, but I just dumped it all in and then drained it. It hurt my efficiency a bit, but oh well
Here's the recipe -- I used a hybrid of a couple different recipes and made some additional adjustments. Hopefully it's close, and I can tweak it here and there to get it right where I want it.
It's in a 1 gallon jug now, and started fermenting less than 2 hours after pitching!
[size=+2]Belgian Wit 1[/size]
[size=+1]16-A Witbier[/size]
Size: 4.16 L
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 211.12 per 16 fl oz
Original Gravity: 1.048 (1.044 - 1.052)
|===============#================|
Terminal Gravity: 1.012 (1.008 - 1.012)
|=======================#========|
Color: 3.4 (2.0 - 4.0)
|==================#=============|
Alcohol: 4.68% (4.5% - 5.5%)
|==========#=====================|
Bitterness: 16.13 (10.0 - 20.0)
|=================#==============|
[size=+1]Ingredients:[/size]
377.96 g 2-Row Brewers Malt (Organic)
283.47 g Belgian Wheat Malt
188.98 g Wheat Flaked
47.25 g Oats Flaked
4.43 g East Kent Goldings (5.0%) - added during boil, boiled 60 min
1.48 g East Kent Goldings (5.0%) - added during boil, boiled 15 min
2.95 g Saaz (5.0%) - added during boil, boiled 2 min
0.2 tsp Corriander seeds - added during boil, boiled 15 min
0.1 tsp Corriander seeds - added during boil, boiled 2 min
1.5 g Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 15 min
3.0 g Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 2 min
0.2 ea WYeast 3944 Belgian Witbier
[size=+1]Schedule:[/size]
Ambient Air: 66 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:01:00 Mash in - Liquor: 64.25 fl oz; Strike: 135.0 °F; Target: 124 °F
00:31:00 Protein Rest - Rest: 30.0 min; Final: 120.1 °F
00:32:00 Infusion - Water: 43.68 fl oz; Temperature: 205 °F; Target: 151 °F
00:42:00 Hold - Rest: 10 min; Final: 151.0 °F
00:43:00 Raise temp to 158 - Water: 17.88 fl oz; Temperature: 205 °F; Target: 158.0 °F
00:58:00 Hold 158 - Rest: 15 min; Final: 155.4 °F
01:08:00 Sparge - Sparge: 119.09 fl oz sparge @ 170 °F, 5.98 L collected, 10 min; Total Runoff: 6.11 L
[size=+1]Notes:[/size]
3/1/8
Rest wound up at 123° (added 72oz of 138° water, stirred into mash until temp dropped below 125°)
Mashed at 152° (added 48oz of water boiled in electric kettle 5-10m prior)
Held 10m, temp fell to 150°
Raised to 156° (Added 20oz boiling water... next time add more to get to 158°)
8:07 reached boil, add EKG
8:52 2/3 coriander, 1/3 bitter orange, EKG
9:05 coriander, orange
9:07 flameout
Pitched 3944 starter @ ~9:30
OG 1.040 @ 72° (1.042?)
Bubbling by 11:30
[size=-1]Results generated by BeerTools Pro 1.0.29[/size]