Double Wit

Witbier BJCP 2008 – 16A

OG
1.080
FG
1.020
SRM
4.7
ABV
8.9%
IBU
34.5
Batch #
2009-02
Batch Size
10.00 gal
Boil Time
100 min
Brew Date
January 10, 2009
BU/GU
0.43
ABW
6.2%
Kcal
265 12 oz
Real Extract
7.7° P
Attenuation
73.6% apparent
60.1% real

Fermentables

Belgian Plisen Malt
15.00 lbs|44.1%
Type
Grain
Origin
Belgium
Color
1.5 SRM
PPG
44.0
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
44.1%
German Wheat Malt Light
15.00 lbs|44.1%
Type
Grain
Origin
Germany
Color
1.5-2.0 SRM
PPG
47.0
Info
Typical top fermented aroma; for wheat beers.
44.1%
Flaked Oats
2.00 lbs|5.9%
Type
Grain
Origin
Varies
Color
1.0 SRM
PPG
2.0
Info
Adds body and creamy head. For stouts and oat ales.
5.9%
Sucrose (Table Sugar)
2.00 lbs|5.9%
PPG
46.0
5.9%

Hops

3.40 oz
Saaz 5.8%
60 min Boil

Non-Fermentables

4.0 oz.
Corriander Other
2.5 oz.
Orange Zest Other
2.5 oz
Grapefruit Zest Other
0.10 oz
Pure Chamomile Other

Yeasts

1 pkg
Belgian Wit AleWLP400
White Labs

Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.00gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Mash Steps

Step 1
Mash In75 min
150°F

Fermentation and Aging

7 days
Primary
68°F
7 days
Secondary
68°F
35 days
Age
55°F

Water Profile Denver, Colorado

Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8

General Info

Based upon an idea from Northern Brewer - with modifications, of course.

Procedure

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