06-01-2003 Wit's End
A ProMash Brewing Session Report
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Brewing Date:
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Sunday June 01, 2003
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Head Brewer:
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Marc Morency
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Head Taster:
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Carol Morency
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Recipe:
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Wit's End
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BJCP Style and Style Guidelines
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19-B Belgian & French Ale, Witbier
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Min OG:
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1.042
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Max OG:
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1.055
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Min IBU:
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15
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Max IBU:
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22
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Min Clr:
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2
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Max Clr:
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4
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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3.00
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Total Grain (Lbs):
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8.60
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Anticipated OG:
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1.047
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Plato:
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11.68
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Anticipated SRM:
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4.8
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Anticipated IBU:
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22.2
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Brewhouse Efficiency:
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40
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%
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Wort Boil Time:
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50
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Minutes
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Actual OG:
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1.046
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Plato:
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11.44
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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3.49
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by Volume:
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4.47
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From Measured Gravities.
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ADF:
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73.2
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RDF:
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60.9
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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40 %
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Anticipated Points From Mash:
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5.02
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Actual Points From Mash:
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5.02
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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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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76.7
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6.60 lbs.
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Briess LME- Weizen
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America
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1.035
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4
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11.6
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1.00 lbs.
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Flaked Oats
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America
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1.033
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2
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11.6
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1.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Goldings - E.K.
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Pellet
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5.00
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17.8
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50 min
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0.75 oz.
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Czech Saaz
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Pellet
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3.90
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3.7
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20 min
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0.25 oz.
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Czech Saaz
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Pellet
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3.90
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0.7
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10 min
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Amount
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Name
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Type
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Time
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1.00 Oz
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Bitter Orange Peel
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Spice
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10 Min.(boil)
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1.00 Oz
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Corriander Seed
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Spice
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10 Min.(boil)
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White Labs WLP400 Belgian Wit Ale
Recipe Efficiency Setting: 40 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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6.82
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Estimated OG:
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1.038
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Plato:
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9.49
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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3.43
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Estimated OG:
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1.075
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Plato:
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18.29
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Post-Boil Targets:
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Target Volume (Gal):
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5.50
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Estimated OG:
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1.047
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Plato:
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11.68
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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5.50
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Recorded OG:
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1.047
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Plato:
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11.68
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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54.55
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Points From Mash:
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12.55
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Points From Extract/Sugar:
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42.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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47.02
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Points From Mash:
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5.02
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Points From Extract/Sugar:
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42.00
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Actuals achieved were:
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Actual Points From Mash:
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5.02
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Actual Mash System Efficiency:
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40 %
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Pitched From:
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Pitchable Flask
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Amount Pitched:
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120 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Plastic
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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69 degrees F
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Original Gravity:
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1.046 SG
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11.44
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Monday June 23, 2003
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Desired Carbonation Level:
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1.80 Volumes CO2
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Fermentation Temperature:
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69 F
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Amount In Bottles:
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5.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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2.45 Oz
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Amount of Liquid Added:
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0.14 Gal
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Mashed one pound of flaked oats and a pound of two-row pale ale malt at 140-150 deg. F. for 50 minutes. Quick and dirty infusion with Jewel Artesian Spring Water. No chemicals or minerals added.
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Fermentation evident within 12 hours.
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No problems detected. Yet.
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Generated with ProMash Brewing Software |