Wit |
Type: All Grain | Date: 4/17/2003 |
Batch Size: 5.20 gal | Brewer: Brad Smith |
| Boil Size: 5.20 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 47.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice. |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 4.50 lb | Pale Malt (2 Row) Bel (3.2 SRM) | Grain | 50.00 % | | 4.50 lb | Wheat, Flaked (1.6 SRM) | Grain | 50.00 % | | 1.00 oz | Goldings, East Kent [5.00 %] (60 min) | Hops | 16.7 IBU | | 0.75 oz | Coriander Seed (Boil 5.0 min) | Misc | | | 0.75 oz | Orange Peel, Bitter (Boil 5.0 min) | Misc | | | 1 Pkgs | Belgian Wit Ale (White Labs #WLP400) | Yeast-Wheat | |
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Beer Profile |
Est Original Gravity: 1.047 SG | Measured Original Gravity: 1.047 SG |
| Est Final Gravity: 1.011 SG | Measured Final Gravity: 1.013 SG |
| Estimated Alcohol by Vol: 4.69 % | Actual Alcohol by Vol: 4.43 % |
| Bitterness: 16.7 IBU | Calories: 209 cal/pint |
| Est Color: 4.0 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Medium Body | Total Grain Weight: 9.00 lb |
| Sparge Water: 2.14 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Single Infusion, Medium Body| Step Time | Name | Description | Step Temp |
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| 60 min | Mash In | Add 11.25 qt of water at 165.9 F | 154.0 F | | 10 min | Mash Out | Add 6.30 qt of water at 196.6 F | 168.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 |
| Pressure/Weight: 21.6 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
| Many thanks to Jay Russ for starting me on Wit - and providing some starter recipes from which this one eventually evolved! |
