Rhubarb Wit - Beer Recipe - Brewer's Friend

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Rhubarb Wit

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Pandy Grelps
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday August 15th 2015
1.050
1.012
5.0%
20.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 5.8%
4.25 lb Belgian - Pilsner4.25 lb Pilsner 37 1.6 32.7%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 7.7%
5 lb American - White Wheat5 lb White Wheat 40 2.8 38.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.8%
1.50 lb Dry Malt Extract - Wheat1.5 lb Dry Malt Extract - Wheat 42 3 11.5%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 15.47 55.6%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 5 min 5.14 22.2%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 0 min 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.50 g Coriander Spice Boil 15 min.
11.50 g Coriander Spice Boil 5 min.
13.50 g Bitter Orange Peel Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Boston, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 31 19 9 41
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike-In / Beta-Glucan Rest Infusion -- 120 °F 30 min
Sacch Rest Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.62 g | 14.5 qt) 5.54 22.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.57 42.3
Equipment Profile Used: System Default
 
Notes

MASH SCHEDULE:

-5 gallons @ 126.3 F to reach 120 F, hold for 30 minutes (protein/beta-glucan rest)
-Increase to 153 F and hold for 60 minutes (sacch rest)

Planning to add a yet-to-be-determined quantity of macerated rhubarb to secondary vessel once primary is complete.

8/15/15: It's official, we're bad at wheat beers. To elaborate, we just can't seem to reach our OG or get even a little bit close any time we use more than 30 or 40% wheat in the grist. We'll spare the gory details, but we're gonna want to make a note to dial down efficiency to between 50-65% depending on the percentage and what we're going for. We added some DME to compensate, obviously.

8/29/15: The blowoff assembly on this one stopped bubbling a few days ago. Combined with the krausen fading for the most part, we figured this would end up being just about done. As suspected, it finished at exactly 1.012, and it looks, smells and tastes absolutely awesome from the small hydrometer sample we thieved. This is good because, as one might recall, we sucked really badly at actually brewing this due to poor conversion of wheat using our HERMS system (we got like 45-50% efficiency). We'll eventually figure this out, but we had to toss some DME in to hit target gravity. Anyway, upon tasting this guy, we noticed that the Nelson aroma hopping actually comes through, lending a nice musty white grape funk to the proceedings along with some bright berry notes. We'll probably be adding rhubarb soon, but this one can sit in primary for a little while until we figure out exactly what we're doing. No point racking it to secondary without also adding the rhubarb, really.

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  • Last Updated: 2015-08-29 18:09 UTC