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#328 Belgian Wit/K20

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: #328 Belgian Wit/K20	Brewer: terapin_mt	Brew Date:
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 28 l	Boil Length: 60 min.	Target Volume: 18 l
Style	Name: Belgian Specialty Ale	Category: Belgian and French Ale - 16E	Type: Ale
Notes	20/10/12 Brewday 20/10/21 Rack&Keg-Refri

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
German Wheat	1 kg 500 g	2 °L	1.039	1.022	38%
German Pilsner 2-Row	1 kg	2 °L	1.037	1.014	25%
Munich Malt	1 kg	9 °L	1.037	1.014	25%
Rye Malt	500 g	4 °L	1.03	1.006	13%
Total	4 kg	6 SRM		1.056

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Sterling (Usa)	28 g	8.3	Boil	45 min.	Pellet	34
Sterling (Usa)	28 g	8.3	Aroma	0 min.	Pellet	0
Total	56.00 g					34

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Trappist Ale WLP500	80	Low/Med	16 °C	24 °C

Miscs Add

Misc	Type	Amount	Use	Time
Orange Peel, Sweet	Flavor	42 g	Boil	15 min.
Irish Moss	Fining	3 g	Boil	20 min.
Coriander Seed	Spice	40 g	Boil	5 min.

Mash Information edit

Details	Name: #328 Belgian Wit/K20	Brewer: terapin_mt	Brew Date:
	Boil Volume: 28 l	Units: metric	Thermal Loss: 3°C
	Mash Efficiency: 82%	Mash Method: Double Infusion	Sparge Method: batch
	Grain Temp: 72 °C	Initial Grist Ratio: 2.80 l/kg	Absorption Rate: 1.00 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Protein Rest	infusion	20 min.	50.0 °C	11.20 l	48.5 °C	2.80
Saccharification	infusion	60 min.	68.3 °C	1.71 l	100.0 °C	3.23
Total		1 hour 20 min		12.91 l (runoff: 8.91 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
1st Infusion	10 min.	76.7 °C	9.54 l	87.5 °C
2nd Infusion	10 min.	76.7 °C	9.54 l	78.3 °C
Total	20 min		19.09 l

Type

all-grain

OG

1.056

style
0.000 - 0.000

FG

1.011

style
0.000 - 0.000

Color

6 SRM

style
0 - 0

IBU

34

style
0 - 0

ABV

5.9%

style
0 - 0

Cal.

184

per 12oz.