Wirbelwind Belgian Wit
- Extract
A ProMash Recipe Report
Copyright © 2006 Keith Miller
|
BJCP Style and Style Guidelines
|
19-B Belgian & French Ale, Witbier
|
Min OG:
|
1.042
|
Max OG:
|
1.055
|
|
|
Min IBU:
|
15
|
Max IBU:
|
22
|
|
|
Min Clr:
|
2
|
Max Clr:
|
4
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
5.00
|
Wort Size (Gal):
|
5.00
|
|
Total Extract (Lbs):
|
9.00
|
|
|
|
Anticipated OG:
|
1.052
|
Plato:
|
12.89
|
|
Anticipated SRM:
|
5.8
|
|
|
|
Anticipated IBU:
|
18.5
|
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
5.88
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.044
|
SG
|
11.03 Plato
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
22.2
|
2.00 lbs.
|
Coopers LME - Wheat
|
Australia
|
1.037
|
5
|
|
33.3
|
3.00 lbs.
|
Generic LME - Light
|
Generic
|
1.035
|
7
|
|
22.2
|
2.00 lbs.
|
Flaked Soft White Wheat
|
America
|
1.034
|
2
|
|
11.1
|
1.00 lbs.
|
Flaked Oats
|
America
|
1.033
|
2
|
|
11.1
|
1.00 lbs.
|
Sauer(acid) Malt
|
|
1.035
|
2
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.50 oz.
|
Hallertauer
|
Pellet
|
4.00
|
9.7
|
60 min
|
|
0.25 oz.
|
Hallertauer
|
Pellet
|
4.00
|
4.4
|
45 min
|
|
0.50 oz.
|
Tettnanger
|
Pellet
|
4.50
|
4.4
|
25 min
|
|
0.50 oz.
|
Tettnanger
|
Pellet
|
4.50
|
0.0
|
0 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
1.00 Oz
|
Bitter Orange Peel
|
Spice
|
15 Min.(boil)
|
|
1.00 Oz
|
Sweet Orange Peel
|
Spice
|
5 Min.(boil)
|
|
0.25 Oz
|
Corriander Seed
|
Spice
|
5 Min.(boil)
|
White Labs WLP410 Belgian Wit II Ale
|
Profile:
|
Garden Grove
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
99.0 ppm
|
|
Magnesium(Mg):
|
18.0 ppm
|
|
Sodium(Na):
|
50.0 ppm
|
|
Sulfate(SO4):
|
114.0 ppm
|
|
Chloride(Cl):
|
65.0 ppm
|
|
biCarbonate(HCO3):
|
223.0 ppm
|
|
pH:
|
7.90
|
|
Crush and steep specialty grains in 170ºF water for 20 minutes.
|
Generated with ProMash Brewing Software |