WitBier - BB
Witbier
Type: Extract Date: 01/23/2011
Batch Size (fermenter): 5.00 gal Brewer: Jacob
Boil Size: 4.27 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 3.90 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 13.7 %
8.0 oz Oats, Malted (1.0 SRM) Grain 2 6.8 %
8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 3 6.8 %
2 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 4 27.4 %
3 lbs 4.8 oz Wheat Liquid Extract (8.0 SRM) Extract 5 45.2 %
1.00 oz Willamette [4.70 %] - Boil 60.0 min Hop 6 14.4 IBUs
1.00 oz Sterling [6.00 %] - Boil 10.0 min Hop 7 6.6 IBUs
1.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06) [50.28 ml] Yeast 8 -

Beer Profile
Est Original Gravity: 1.043 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 21.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.2 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 7 lbs 4.8 oz
Sparge Water: 2.59 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

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