Wit

Brew Type: All Grain Date: 04/17/03
Style: Witbier Brewer: Brad Smith
Batch Size: 5.20 gal Assistant Brewer:
Boil Volume: 5.20 gal Boil Time: 60 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Brewhouse Efficiency: 75.0 %

Taste Rating (50 possible points): 47.0
Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice.

Ingredients
Amount Item Type % or IBU
4.50 lb Pale Malt (2 Row) Bel (3 SRM) Grain 50.0 %
4.50 lb Wheat, Flaked (2 SRM) Grain 50.0 %
1.00 oz Goldings, East Kent [5.0%] (60 min) Hops 17.0 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

Beer Profile
Estimated Original Gravity: 1.047 SG (1.044-1.055 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.011 SG (1.008-1.012 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 4 SRM (2-4 SRM) Color [Color]
Bitterness: 17.0 IBU (15.0-25.0 IBU) Alpha Acid Units: 1.0 AAU
Estimated Alcohol by Volume: 4.7 % (4.1-5.5 %) Actual Alcohol by Volume: 0.0 %
Actual Calories per 12 oz: -1 cal


Mash Profile
Name: Double Infusion, Medium Body Mash Tun Weight: 4.00 lb
Mash Grain Weight: 9.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 0.91 gal Adjust Temp for Equipment: No

Name Description Step Temp Step Time
Protein Rest Add 6.30 qt of water at 135.0 F 122.0 F 30 min
Saccrification Add 7.20 qt of water at 189.3 F 154.0 F 30 min
Mash Out Add 9.00 qt of water at 191.5 F 168.0 F 10 min



Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.1-2.7 vols)
Estimated Pressure: 21.6 PSI Kegging Temperature: 60.0 F
Pressure Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F