Batch 1 of BCS - Witbier
| Dates |
| Date Brewed: | 24 Apr 2010 | Date Racked: | 24 Apr 2010 | ||
| Date Packaged: | 24 Apr 2010 | Date Ready: | 24 Apr 2010 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.052 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.012 SG |
| Minimum IBU: | 10 IBU | Maximum IBU: | 20 IBU |
| Minimum Color: | 2.0 SRM | Maximum Color: | 4.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 7.08 US gals | Actual Wort Volume Before Boil: | 7.08 US gals |
| Target Wort Volume After Boil: | 5.28 US gals | Actual Wort Volume After Boil: | 5.28 US gals |
| Target Volume Transferred: | 5.28 US gals | Actual Volume Transferred: | 5.28 US gals |
| Target Volume At Pitching: | 5.28 US gals | Actual Volume At Pitching: | 5.28 US gals |
| Target Volume Of Finished Beer: | 5.02 US gals | Actual Volume Of Finished Beer: | 5.02 US gals |
| Target Pre-Boil Gravity: | 1.041 SG | Actual Pre-Boil Gravity: | -No Record- |
| Target OG: | 1.055 SG | Actual OG: | 1.046 SG |
| Target FG: | 1.013 SG | Actual FG: | 1.013 SG |
| Target Apparent Attenuation:: | 75.9 % | Actual Apparent Attenuation: | 70.7 % |
| Target ABV: | 5.6 % | Actual ABV: | 4.3 % |
| Target ABW: | 4.4 % | Actual ABW: | 3.4 % |
| Target IBU (using Rager): | 31.5 IBU | Actual IBU: | 31.5 IBU |
| Target Color (using Morey): | 3.9 SRM | Actual Color: | 3.9 SRM |
| Target Mash Efficiency: | 70.0 % | Actual Mash Efficiency: | 0.0 % |
| Target Fermentation Temp: | 68 degF | Actual Fermentation Temp: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 5.50 lb | 44.9 % | 1.4 | In Mash/Steeped |
| US Flaked Soft Red Wheat | 5.00 lb | 40.8 % | 1.9 | In Mash/Steeped |
| US Flaked Oats | 1.05 lb | 8.5 % | 0.6 | In Mash/Steeped |
| US Rice Hulls | 0.46 lb | 3.8 % | 0.0 | In Mash/Steeped |
| German Munich Malt | 0.25 lb | 2.0 % | 0.3 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Mittlefruh | 4.5 % | 1.60 oz | 31.5 | Bagged Pellet Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Fresh Citrus Zest | 1.00 oz | In Boil |
| Coriander Seed | 0.40 oz | In Boil |
| Dry Chamomile Flowers | 0.03 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Stepped Infusion (35-50-65C/95-122-149F) w/Mash Out |
| Step Type | Temperature | Duration |
| Rest at | 95 degF | 30 |
| Raise by direct heating to | 122 degF | 20 |
| Rest at | 122 degF | 30 |
| Raise by direct heating to | 149 degF | 20 |
| Rest at | 149 degF | 30 |
| Raise to and Mash out at | 165 degF | 10 |
| Mash Notes |
| first attempt at a step mash. Set 5 gal strike water to 132. dough in only dropped to 126 so adding cold water. 122 protein rest for 15 minutes then ramp up to 154. ramping up to 154 took much longer than the 15 minutes I expected and recircualting wort seemed to be the best method. |
| Boil Notes |
| 90 minute boil...ran off 7.5 gal. 1.5oz of citrus zest is a shitload. |
| Fermentation Notes |
| Fermented at 68 for 1 week, major blow-off from the wheat. |
| Packaging Notes |
| Force carbonated to 2.5 volumes. |
| Tasting Notes |