mhot55
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP400
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.047
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 75
- IBU
- 15.7
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 7 days- 67*
- Secondary Fermentation (# of Days & Temp)
- 6 days- 60 *
- Tasting Notes
- possibly the best beer i brewed. coriander comes through nice.
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.6 %
4.75 lb Wheat, Flaked (1.6 SRM) Grain 45.8 %
2.88 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 27.7 %
1.00 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 9.6 %
0.50 lb Munich 10L (Briess) (10.0 SRM) Grain 4.8 %
0.25 lb Oats, Flaked (Briess) (1.4 SRM) Grain 2.4 %
0.50 oz Goldings, East Kent [5.00%] (60 min) Hops 11.2 IBU
0.50 oz Goldings, East Kent [5.00%] (15 min) Hops 3.0 IBU
0.50 oz Saaz [4.00%] (5 min) Hops 1.5 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 tsp Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 15.7 IBU Calories: 207 cal/pint
Est Color: 4.0 SRM Color: Color
Mash Profile
Mash Name: Decoction Mash, Single Total Grain Weight: 10.38 lb
Sparge Water: 4.01 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 15.56 qt of water at 130.5 F 122.0 F 35 min
Saccharification Decoct 6.32 qt of mash and boil it 151.0 F 90 min
Step Decoct 1.93 qt of mash and boil it 157.0 F 15 min
Step Decoct 3.92 qt of mash and boil it 168.0 F 10 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.7
Pressure/Weight: 4.8 oz Carbonation Used: -
Keg/Bottling Temperature: 64.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
1/4 oz orange & 3/4 tsp coriander 15 min
1/2 oz orange & 1/2 tsp coriander 3 min
added rest coriander (seemed like 90% of it!) and 1/4 oz. orange peel at flame out and steeped as cooled for 5 minutes
protein rest took too long (nearly 1 hour!)
this was a great beer. cloudy and pale. great taste. nice thirst quencher. Not my recipe- forget where i got it- but i tweaked it a bit after researching other recipes.
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.6 %
4.75 lb Wheat, Flaked (1.6 SRM) Grain 45.8 %
2.88 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 27.7 %
1.00 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 9.6 %
0.50 lb Munich 10L (Briess) (10.0 SRM) Grain 4.8 %
0.25 lb Oats, Flaked (Briess) (1.4 SRM) Grain 2.4 %
0.50 oz Goldings, East Kent [5.00%] (60 min) Hops 11.2 IBU
0.50 oz Goldings, East Kent [5.00%] (15 min) Hops 3.0 IBU
0.50 oz Saaz [4.00%] (5 min) Hops 1.5 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 tsp Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 15.7 IBU Calories: 207 cal/pint
Est Color: 4.0 SRM Color: Color
Mash Profile
Mash Name: Decoction Mash, Single Total Grain Weight: 10.38 lb
Sparge Water: 4.01 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 15.56 qt of water at 130.5 F 122.0 F 35 min
Saccharification Decoct 6.32 qt of mash and boil it 151.0 F 90 min
Step Decoct 1.93 qt of mash and boil it 157.0 F 15 min
Step Decoct 3.92 qt of mash and boil it 168.0 F 10 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.7
Pressure/Weight: 4.8 oz Carbonation Used: -
Keg/Bottling Temperature: 64.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
1/4 oz orange & 3/4 tsp coriander 15 min
1/2 oz orange & 1/2 tsp coriander 3 min
added rest coriander (seemed like 90% of it!) and 1/4 oz. orange peel at flame out and steeped as cooled for 5 minutes
protein rest took too long (nearly 1 hour!)
this was a great beer. cloudy and pale. great taste. nice thirst quencher. Not my recipe- forget where i got it- but i tweaked it a bit after researching other recipes.
