So I am doing a group brew with a homebrew club in my area, and it is an imperial witbier recipe. I have never used unmodified grains before so I'm not sure how to go about doing this. I use a batch sparge set up and am trying to play around with values, and I am wondering what I need to change:
Recipe Specifications
--------------------------
Boil Size: 7.93 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.088 SG
Estimated Color: 6.0 SRM
Estimated IBU: 46.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 68.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 4.8 %
7 lbs 4.0 oz Wheat, Torrified (1.7 SRM) Grain 2 34.5 %
6 lbs 4.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3 29.8 %
5 lbs White Wheat Malt (2.4 SRM) Grain 4 23.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 5 4.8 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 1.2 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7 1.2 %
4.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 8 46.7 IBUs
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 9 -
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 21 lbs
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 19.90 qt of water at 134.3 F 122.0 F 30 min
Saccharification Add 16.81 qt of water at 197.5 F 152.0 F 30 min
Mash Out Error: Infusion temperature above boili 168.0 F 10 min
Sparge: Batch sparge with 0 steps () of 168.0 F water
Recipe Specifications
--------------------------
Boil Size: 7.93 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.088 SG
Estimated Color: 6.0 SRM
Estimated IBU: 46.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 68.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 4.8 %
7 lbs 4.0 oz Wheat, Torrified (1.7 SRM) Grain 2 34.5 %
6 lbs 4.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3 29.8 %
5 lbs White Wheat Malt (2.4 SRM) Grain 4 23.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 5 4.8 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 1.2 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7 1.2 %
4.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 8 46.7 IBUs
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 9 -
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 21 lbs
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 19.90 qt of water at 134.3 F 122.0 F 30 min
Saccharification Add 16.81 qt of water at 197.5 F 152.0 F 30 min
Mash Out Error: Infusion temperature above boili 168.0 F 10 min
Sparge: Batch sparge with 0 steps () of 168.0 F water