Brewday! Making my Belgian Wit

Good Friday Wit

Witbier

Type: All Grain	Date: 2/15/2013
Batch Size (fermenter): 5.50 gal	Brewer: A.G.
Boil Size: 8.15 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Boilermaker (10 Gal) and Round Cooler (10 Gal)
End of Boil Volume 6.50 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.50 gal	Est Mash Efficiency 79.5 %
Fermentation: Wit	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.00 tsp Calcium Chloride (Mash 90.0 mins) Water Agent 1 - 1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 mins) Water Agent 2 - 1.00 tsp Phosphoric Acid (Mash 90.0 mins) Water Agent 3 - 8.0 oz Rice Hulls (0.0 SRM) Adjunct 4 4.5 % 5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 45.5 % 5 lbs Wheat, Flaked (1.6 SRM) Grain 6 45.5 % 8.0 oz Oats, Flaked (1.0 SRM) Grain 7 4.5 % 1.00 oz Saaz [4.00 %] - First Wort 90.0 min Hop 8 16.1 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 2.00 oz Orange Peel, Bitter (Boil 1.0 mins) Spice 10 - 0.50 oz Coriander Seed (Boil 1.0 mins) Spice 11 - 0.03 oz Chamomile, Dry (Boil 1.0 mins) Spice 12 - 1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 13 -
Beer Profile
Est Original Gravity: 1.048 SG	Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.7 %	Actual Alcohol by Vol: 4.7 %
Bitterness: 16.1 IBUs	Calories: 159.3 kcal/12oz
Est Color: 3.1 SRM
Mash Profile
Mash Name: Wit Mash	Total Grain Weight: 11 lbs
Sparge Water: 4.72 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Protien Rest Add 2.50 gal of water at 134.0 F 122.0 F 15 min Mash Add 2.50 gal of water at 194.6 F 154.0 F 60 min
Sparge Step: Fly sparge with 4.72 gal water at 168.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.5
Pressure/Weight: 11.25 PSI	Carbonation Used: Keg with 11.25 PSI
Keg/Bottling Temperature: 38.0 F	Age for: 14.00 days
Fermentation: Wit	Storage Temperature: 38.0 F
Notes
Starter: Brew Day (): Fermentation (Heater Y/N): Yeast pitched @ Post-Fermentation:
Created with BeerSmith