Red Wit & Blue
Witbier

 

Type: All Grain

 Date: 5/31/2009

Batch Size: 5.00 gal

 Brewer: Adam Ross
Boil Size: 6.31 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 70.00
Taste Notes: I keg conditioned half of this and it turned out somewhat bland and "watered down". However, the bottle conditioned samples have been very fruity and spritzy. This is almost more of an alchopop than a beer.
 

Ingredients

Amount Item Type % or IBU
2.00 lb Rice Hulls (0.0 SRM) Adjunct 18.18 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 45.45 %
2.00 lb Wheat Malt, White (2.4 SRM) Grain 18.18 %
2.00 lb Wheat, Flaked (1.6 SRM) Grain 18.18 %
1.00 oz Williamette [5.50 %] (90 min) Hops 22.4 IBU

 

Beer Profile

Est Original Gravity: 1.046 SG

 Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 4.47 % Actual Alcohol by Vol: 5.47 %
Bitterness: 22.4 IBU Calories: 188 cal/pint
Est Color: 3.6 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.00 lb
Sparge Water: 4.17 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.85 qt of water at 161.7 F 151.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Add 3 pounds of raspberries and 3 pounds of blueberries (I used Oregon Fruits puree) into the secondary.

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