Details |
Name: Witbier (chamomile) AG | Brewer: Chri094 | Brew Date: 1/19/2038 |
| IBU Formula: Rager | Units: standard | Private: Yes | |
Boil |
Boil Volume: 6.3 gal. | Boil Length: 60 min. | Target Volume: 5.3 gal. |
Style |
Name: Witbier | Category: Belgian and French Ale - 16A | Type: Wheat |
Notes |
Protein rest 122f for 20 min., sacch' rest 152f for 60 min...Brewed on 5-20 first run 1.052, second run 1.028. Had a stuck drain from boil pot from orange peal ,.need to put in muslim bag next time, lost some wort in the process. Added 64oz of water to fermentor, OG 1.055. Racked to secondary on 6-02-13 FG 1.010 |
||
| Variety | Amount | Color | Potential | SG | Grist% | |
|---|---|---|---|---|---|---|
| Pale (german) Wheat | 3 lbs. 8 oz. | 2 °L | 1.037 | 1.021 | 44% | |
| Belgian Pilsner 2-Row | 3 lbs. 8 oz. | 2 °L | 1.036 | 1.020 | 44% | |
| Flaked Oats | 1 lbs. | 3 °L | 1.032 | 1.005 | 13% | |
| Total | 8 lbs. |  |
1.046 |
| Hops | Amount | AA% | Use | Time | Type | IBU | |
|---|---|---|---|---|---|---|---|
| Haulertau Hersbrucker (Germany | 2 oz. | 4.3 | Boil | 60 min. | Pellet | 36 | |
| Total | 2.00 oz. | 36 |
| Yeast | Attenuation% | Flocculation | Min Temperature | Max Temperature | |
|---|---|---|---|---|---|
| Belgian Witbier 3944 | 83 | Medium | 60 °F | 75 °F |
Details |
Name: Witbier (chamomile) AG | Brewer: Chri094 | Brew Date: 1/19/2038 |
| Boil Volume: 6.3 gal. | Units: standard | Thermal Loss: 0°F | |
| Mash Efficiency: 85% | Mash Method: single infusion | Sparge Method: fly | |
| Grain Temp: 72 °F | Initial Grist Ratio: 1.50 qt./lb. | Absorption Rate: 0.15 gal./lb. | |
Notes |
|||
| Step Name | Type | Length | Target Temp | Infusion Amount | Infusion Temp | Grist Ratio | |
|---|---|---|---|---|---|---|---|
| Saccharification | infusion | 60 min. | 155.0 °F | 3.00 gal. | 165.6 °F | 1.50 | |
| Total | 1 hour | 3.00 gal. (runoff: 1.80 gal.) | |||||
