Writers Block Wit - Beer Recipe - Brewer's Friend

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Writers Block Wit

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SCG Brew
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday May 29th 2015
1.050
1.013
4.8%
17.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pilsner4.5 lb Pilsner 37 1.8 41.9%
3.55 lb Flaked Wheat3.55 lb Flaked Wheat 34 2 33%
1.85 lb Canadian - Pale Wheat1.85 lb Pale Wheat 36 2 17.2%
5.60 oz Canadian - Munich Light5.6 oz Munich Light 34 10 3.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition1 oz Hallertau Tradition Hops Pellet 4 Boil 55 min 14.9 43.5%
0.80 oz Hallertau Tradition0.8 oz Hallertau Tradition Hops Pellet 3.9 Boil 5 min 2.37 34.8%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 1 min 0.29 21.7%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Fresh Organic Orange Peel Flavor Boil 0 min.
0.60 oz indian corinader Spice Boil 0 min.
1 each Wort Chiller Other Boil 10 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Surrey 2013 British columbia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 4
Check Mash PH and buy .25 pounds acid malt to adjust PH if needed.
Add 1/2 Camden tab for 10 gal water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.4 qt Sacc Rest @ 169 Infusion -- 154 °F 75 min
5 qt Mashout @ 212 Temperature -- 165 °F 10 min
17.3 qt sparge @ 186 Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.36 13.4  
Mash volume with grains 4.22 16.9  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 6.07 g | 24.3 qt) 5.23 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

For dry hopping, once yeast is done cold crash for 2 - 3 days then let rise back to room temp and dry hop for 4 more days.
SKIP IRISH MOSS
read up on 3944 belgian witFerm temp?
|
---> Chill yeast to 68 then let yeast ramp to 72/73F till completion.
-run liquid off ball lock for PH test
rebrew

  • consider more bitterness, but no aroma.
  • corriander seems right, but the orange deterriorated quickly, not sure to use more or less.
    Also, it appears as if the beer has a slightly soapy off flavor, so fermentation had some issues it seems. Yeast profile is nice so keep that, just reduce temp slightly?
  • perhaps get it off the yeast sooner, like 1 week in primary 1 week condition then bottle, to keep some of the funky yeast stuff. also it is slightly tart, perhaps too tart for the style which is likely from the acid malt, so drop that.
    adjust IBU slightly, move 5 min addy to 10, also needs more umpf, something to give it a bit of "oh that's nice" character, malt related probably?
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  • Last Updated: 2015-09-23 05:51 UTC