seabeemech1970
Well-Known Member
Style: Witbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.68 gal
Post Boil Volume: 6.55 gal
Batch Size (fermenter): 5.30 gal
Bottling Volume: 4.55 gal
Estimated OG: 1.050 SG
Estimated Color: 4.0 SRM
Estimated IBU: 12.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 50.0 %
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 20.0 %
3 lbs Wheat - Soft Red, Flaked (Briess) (1.6 S Grain 2 30.0 %
0.70 oz Mt. Hood [6.50 %] - Boil 60.0 min Hop 4 12.3 IBUs
1.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 6 -
0.75 oz Coriander Seed (Boil 5.0 mins) Spice 7 -
8.00 oz Strawberry Juice (Bottling 5.0 mins) Flavor 9 -
2.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 8 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.20 qt of water and heat to 124.0 124.0 F 15 min
β-Amylase Rest Heat to 145.0 F over 8 min 145.0 F 30 min
Saccharification Heat to 154.0 F over 4 min 154.0 F 15 min
Mash Out Heat to 170.0 F over 4 min 170.0 F 40 min
Sparge: Fly sparge with 8.88 gal water at 170.0 F
Notes:
------
For a 5.3 gallon (20 L) yield for a 60 minute boil
---FERM PROCESS-----------------------------
Primary Fermentation:
Days in Primary: 7.00 days
Primary Start Temperature: 73.0 F
Primary End Temperature: 73.0 F
Secondary Fermenation:
Days in Secondary: 21.00 days
Secondary Start Temperature: 73.0 F
Secondary End Temperature: 73.0 F
Tertiary Fermentation:
Days in Tertiary Fermenter: 7.00 days
Tertiary Start Temperature: 65.0 F
Tertiary End Temperature: 65.0 F
Age for: 7.00 days
Starting Temperature: 50.0 F
Ending Temperature: 32.0 F
8.00 oz Strawberry Juice (Bottling 5.0 mins) Flavor 9 -
Style Carb Range: 2.40-2.90 Vols
Bottling Date: 10/25/2011 with 2.9 Volumes CO2:
Bottle Age for 7 days
---NOTES------------------------------------
For a 5.3 gallon (20 L) yield for a 60 minute boil
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.68 gal
Post Boil Volume: 6.55 gal
Batch Size (fermenter): 5.30 gal
Bottling Volume: 4.55 gal
Estimated OG: 1.050 SG
Estimated Color: 4.0 SRM
Estimated IBU: 12.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 50.0 %
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 20.0 %
3 lbs Wheat - Soft Red, Flaked (Briess) (1.6 S Grain 2 30.0 %
0.70 oz Mt. Hood [6.50 %] - Boil 60.0 min Hop 4 12.3 IBUs
1.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 6 -
0.75 oz Coriander Seed (Boil 5.0 mins) Spice 7 -
8.00 oz Strawberry Juice (Bottling 5.0 mins) Flavor 9 -
2.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 8 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.20 qt of water and heat to 124.0 124.0 F 15 min
β-Amylase Rest Heat to 145.0 F over 8 min 145.0 F 30 min
Saccharification Heat to 154.0 F over 4 min 154.0 F 15 min
Mash Out Heat to 170.0 F over 4 min 170.0 F 40 min
Sparge: Fly sparge with 8.88 gal water at 170.0 F
Notes:
------
For a 5.3 gallon (20 L) yield for a 60 minute boil
---FERM PROCESS-----------------------------
Primary Fermentation:
Days in Primary: 7.00 days
Primary Start Temperature: 73.0 F
Primary End Temperature: 73.0 F
Secondary Fermenation:
Days in Secondary: 21.00 days
Secondary Start Temperature: 73.0 F
Secondary End Temperature: 73.0 F
Tertiary Fermentation:
Days in Tertiary Fermenter: 7.00 days
Tertiary Start Temperature: 65.0 F
Tertiary End Temperature: 65.0 F
Age for: 7.00 days
Starting Temperature: 50.0 F
Ending Temperature: 32.0 F
8.00 oz Strawberry Juice (Bottling 5.0 mins) Flavor 9 -
Style Carb Range: 2.40-2.90 Vols
Bottling Date: 10/25/2011 with 2.9 Volumes CO2:
Bottle Age for 7 days
---NOTES------------------------------------
For a 5.3 gallon (20 L) yield for a 60 minute boil