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First Wit
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 18, 2024
| Style: |
Witbier |
| 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% |
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| 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% |
|
| O.G.: |
1.044 - 1.052 |
| F.G.: |
1.008 - 1.012 |
| ABV: |
4.5 - 5.5% |
| Bitterness: |
10 - 20 IBUs |
| Color: |
2 - 4 SRM |
| Info: |
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. |
First Witbier.
BIAB Method. 2 stage mash schedule.
125F 30 min - protein rest.
154F 60 min - saccharifcation rest. |
| 5.50 pounds |
German Pilsen Malt (2-Row) |
50% of grist |
| 5.50 pounds |
American Wheat Malt |
50% of grist |
| 11.00 pounds |
Total Grain Weight |
100% of grist |
| 1.00 ounces |
Williamette 4.7% Pellets @ 60 minutes
Type: Bittering
Use: Boil |
4.7 AAUs |
| 1.00 ounces |
Total Hop Weight |
4.7 AAUs |
| Total Boil Time: |
60 minutes |
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 |
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. |
| Primary: |
7 days @ 68° F |
| Secondary: |
13 days @ 68° F |
First Wit
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
3.7 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
5.4 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
5.7 |
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| Post-Boil Amount: |
4 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.053 / 13.1° P |
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