09-23-2006 HB Halb-Wit

A ProMash Brewing Session Report

Brewing Date: Saturday September 23, 2006
Head Brewer: Cal Frye
Asst Brewer:   
Recipe: HB Halb-Wit

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

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 7.22      
Anticipated OG: 1.045 Plato: 11.30
Anticipated SRM: 15.5        
Anticipated IBU: 23.9      
Brewhouse Efficiency: 60  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.045 Plato: 11.30   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 3.43 by Volume: 4.39 From Measured Gravities.
ADF: 72.8 RDF: 60.6 Apparent & Real Degree of Fermentation.

% Amount Name Origin Potential SRM
45.7 3.30 lbs.  Briess LME- Weizen America 1.035 20
6.9 0.50 lbs.  Crystal 40L America 1.034 40
45.7 3.30 lbs.  Northwestern Weisen LME America 1.030 20
1.7 0.13 lbs.  Flaked Oats America 1.033 2

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.50 oz.  Cascade Whole 7.00 15.7 60 min
0.50 oz.  Cascade Whole 7.00 5.3 20 min
0.84 oz.  Saaz Pellet 4.30 3.0 5 min

Amount Name Type Time
1.00 Oz  Bitter Orange Peel Spice 10 Min.(boil)
0.20 Oz  Cardamom Seed Spice 10 Min.(boil)

Danstar Windsor

Water Profile
Profile: Oberlin
Profile known for:   
Calcium(Ca): 56.1 ppm
Magnesium(Mg): 11.1 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 100.0 ppm
Chloride(Cl): 37.0 ppm
biCarbonate(HCO3): 186.0 ppm
pH: 8.90

Fermentation Specifics
Pitched From: Slurry
Amount Pitched: 1 L
Lag Time: 1.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F

Original Gravity: 1.045 SG 11.30 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

Bottling/Kegging Specifics
Bottling Date: Saturday September 30, 2006
Desired Carbonation Level: 2.60 Volumes CO2
Fermentation Temperature: 68 F

Amount Kegged: 5.00 Gallons
Days Conditioned: 40
Carbonation Method: Forced
Carbonation Temperature: 42 F
Pressure Used: 14.43 Psi

Fermentation Notes
As this was a slurry (racked right on top of the previous batch's yeast cake), fermentation took off right away.

Tasting Notes
Although the liquid extracts (even the Briess) make the whole thing darker than I had in mind, the overall balance and the orange flavor are just what I had in mind for a Solstice Special. (It's not strong enough to be a winter warmer ;-)

Problem Notes
The Briess weiss malt is a bit dark, but the Northwestern is darker still -- this isn't a Belgian Wit, but a Belgian Dunkelweise of sorts. Gotta find some lighter malts for this, perhaps dry extracts only. This might be the category that gets me to go all-grain after all these years.

Peeled a California navel orange into the boil at 10 minutes, as well.

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