Sardonic Wit

Witbier BJCP 2008 – 16A

OG
1.060
FG
1.010
SRM
3.2
ABV
6.3%
IBU
16.4
Batch #
2011-21
Batch Size
5.00 gal
Boil Time
90 min
Brew Date
November 12, 2011
Tap Date
December 3, 2011
BU/GU
0.27
ABW
5.2%
Kcal
196 12 oz
Real Extract
4.8° P
Attenuation
82.3% apparent
67.3% real

Fermentables

American Pilsen Malt
5.00 lbs|50%
Type
Grain
Origin
United States
Color
1.0-2.0 SRM
PPG
43.0
Info
Light color, malty flavor. For pilsners, lagers.
50%
American White Wheat Malt
5.00 lbs|50%
Type
Grain
Origin
United States
Color
2.0 SRM
PPG
51.0
Info
Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.
50%

Hops

0.25 oz
Magnum 12.1%
60 min Boil

Non-Fermentables

1/4 tsp.
Irish Moss Spice
Boil10 min
0.50 oz.
Coriander Seed Spice
Boil10 min
1.5 grams
Gypsum (Calcium Sulfate) Water Agent
Mash

Yeasts

1 pkg
Belgian Wit AleWLP400
White Labs

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
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
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out

Mash Steps

Step 1
Infusion60 min
152°F

Fermentation and Aging

14 days
Primary
70°F
14 days
Age
60°F

Water Profile Denver, Colorado

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

Procedure

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