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BrewBlog: First Wit

Specifics

Style:

Category:	Belgian and French Ale
Number:	16A

A refreshing, elegant, tasty, moderate-strength wheat-based ale.

Commercial Examples: Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale.

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

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

Malts and Grains

5.50 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

50% of grist

5.50 pounds

American Wheat Malt

Color (L):	2 °L
Info/Use:	Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

50% of grist

11.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	4 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	5.7 gallons	4 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	11 pounds
Grain Absorbtion:	2.3 gallons
Total Water Needed:	9 gallons	5.7 gallons (runoff) + 2.3 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.4 gallons	9 gallons (total water) – 3.7 gallons (mash water)

)

100% of grist

Hops

1.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.7% Pellets @ 60 minutes
Type: Bittering
Use: Boil

4.7 AAUs

1.00 ounces

Total Hop Weight

4.7 AAUs

Boil

Total Boil Time:	60 minutes

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.

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

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

Refresh Page

	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

View Lon's Brewing Calendar

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Oktoberfest	Aug 5, 2013
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Light Stout	Primary
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