09-23-2006 HB Halb-Wit
A ProMash Brewing Session Report
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Brewing Date:
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Saturday September 23, 2006
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Head Brewer:
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Cal Frye
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Asst Brewer:
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Recipe:
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HB Halb-Wit
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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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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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7.22
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Anticipated OG:
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1.045
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Plato:
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11.30
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Anticipated SRM:
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15.5
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Anticipated IBU:
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23.9
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Brewhouse Efficiency:
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60
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.045
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Plato:
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11.30
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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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3.43
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by Volume:
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4.39
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From Measured Gravities.
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ADF:
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72.8
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RDF:
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60.6
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Apparent & Real Degree of Fermentation.
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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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45.7
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3.30 lbs.
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Briess LME- Weizen
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America
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1.035
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20
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6.9
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0.50 lbs.
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Crystal 40L
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America
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1.034
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40
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45.7
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3.30 lbs.
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Northwestern Weisen LME
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America
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1.030
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20
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1.7
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0.13 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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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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0.50 oz.
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Cascade
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Whole
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7.00
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15.7
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60 min
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0.50 oz.
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Cascade
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Whole
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7.00
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5.3
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20 min
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0.84 oz.
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Saaz
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Pellet
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4.30
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3.0
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5 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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0.20 Oz
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Cardamom Seed
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Spice
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10 Min.(boil)
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Danstar Windsor
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Profile:
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Oberlin
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Profile known for:
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Calcium(Ca):
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56.1 ppm
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Magnesium(Mg):
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11.1 ppm
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Sodium(Na):
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30.0 ppm
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Sulfate(SO4):
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100.0 ppm
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Chloride(Cl):
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37.0 ppm
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biCarbonate(HCO3):
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186.0 ppm
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pH:
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8.90
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Pitched From:
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Slurry
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Amount Pitched:
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1 L
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Lag Time:
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1.00 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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7
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.045 SG
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11.30
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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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Saturday September 30, 2006
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Desired Carbonation Level:
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2.60 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount Kegged:
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5.00 Gallons
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Days Conditioned:
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40
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Carbonation Method:
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Forced
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Carbonation Temperature:
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42 F
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Pressure Used:
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14.43 Psi
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As this was a slurry (racked right on top of the previous batch's yeast cake), fermentation took off right away.
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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 ;-)
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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.
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Peeled a California navel orange into the boil at 10 minutes, as well.
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Generated with ProMash Brewing Software |