BrewBlog: First Wit
Specifics
Reference
Style:
Brewer: Lon Chubiz
Brew Date: March 3, 2013
Yield: 4 gallons
Bitterness (Calc): 26 IBU (Daniels)
BU/GU: 0.49
Calories: 171 (12 ounces)
Conditioning: Bottles
ABV: 6.1%
ABW: 4.8%
Bottling ABV: 6.6%
Batch No: 6
OG: 1.053
OG (Plato): 13.1° P
Target OG: 1.050
Reading 1: 1.034  (3 days)
Reading 2: 1.015  (7 days)
FG: 1.007
FG (Plato): 1.8° P
Real Extract: 3.84° P
App. Atten.: 86.3%
Real Atten.: 70.7%
General Information
Method: All Grain

First Witbier.

BIAB Method. 2 stage mash schedule.

125F 30 min - protein rest.

154F 60 min - saccharifcation rest.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Water Profile

Brookline, MA

Calicum: 3.7 ppm
Bicarbonate: 10 ppm
Sulfate: 5.4 ppm
Chloride: 17.5 ppm
Sodium: 28.5 ppm
Magnesium: 0.8 ppm
PH: 7.9%
Notes:

From Massachusetts Water Resource Authority - Nov. 2012

Procedure

Mashed in 133F, final temp 125F for 30 min.

Boiled 4 qts of mash + 4 qts water. Added to mash to bring to 154F for 1 hr.

Boiled 60 minutes. Wort chiller and nutrient in at 45 minutes.

Fermentation
Primary: 7 days @ 68° F
Secondary: 13 days @ 68° F
Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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