Brew day report

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Brewing Steps: 2013B06 Enlightened Wit
Witbier
Type: All Grain Date: 11/03/2013
Batch Size
(fermenter): 5.00 gal		 Brewer: Nick Hansen
Boil Size: 7.37 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) – All Grain
Final Bottling Volume: 4.25 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
 

Create a yeast starter with 2.00 qt of wort
  Clean and Prepare Brewing Equipment
  Total Water Needed: 9.31 gal
 

Mash or Steep Grains
 
Mash Ingredients


Amt
Name
Type
#
%/IBU
4 lbs 8.0 oz Wheat, Torrified (1.7 SRM) Grain 1 47.4 %
3 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2 31.6 %
1 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 3 15.8 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 4 5.3 %
 
Mash Steps


Name
Description
Step Temperature
Step Time
Protein Rest Add 7.00 qt of water at 138.0 F 122.0 F 30 min
Saccharification Add 7.60 qt of water at 177.9 F 148.0 F 30 min
Mash Out Add 8.55 qt of water at 206.2 F 168.0 F 10 min
  Batch sparge x2 with 1.75 gal water at 168.0 F

Boil Wort
  Add water to achieve boil volume of 7.37 gal
  Estimated pre-boil gravity is 1.042 SG
 
Boil Ingredients


Amt
Name
Type
#
%/IBU
0.49 oz Goldings, East Kent [7.20 %] – Boil 60.0 min Hop 5 12.0 IBUs
1.00 oz Coriander Seed (Boil 5.0 mins) Spice 6 –
1.00 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 7 –
2.00 oz Buddha's Hand (Boil 0.0 mins) Spice 8 –
 
  Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.051 SG

Cool and Prepare Fermentation
  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 5.00 gal
 
Fermentation Ingredients


Amt
Name
Type
#
%/IBU
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 9 –
  Measure Actual Original Gravity 1.051     (Target: 1.051 SG)
  Measure Actual Batch Volume _5.75 gal     (Target: 5.00 gal)
Fermentation
  11/03/2013 – Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
 
 
  Dry Hop and Prepare for Bottling/Kegging
  Measure Final Gravity: _________  (Estimate: 1.009 SG)
  Date Bottled/Kegged: 11/17/2013 – Carbonation: Keg with 14.95 PSI
  Age beer for 30.00 days at 65.0 F
  12/17/2013 – Drink and enjoy!
Notes
* Missed under on protein rest. Target: 122F, Actual: 118.3F
* Missed over on sac rest. Target: 148F, Actual: 152.3F
* Lauter after mash out stuck, moved on to first batch sparge after adding rmore rice hulls
* First batch sparge stuck. Stirred and lautered for another gallon. Stuck again. Added more rice hulls
* Second sparge sticky until hole in grain bed formed. Stirred and re-lautered. Slow but consistent.
* Total sparge time ~90 minutes

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