Home > Current BrewBlog > Bruce's Wit End
Bruce's Wit End
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| Brew Date: |
May 26, 2008 |
| Tap Date: |
June 19, 2008 |
| Yield: |
10 gallons |
| Color: |
3.2 SRM |
| Bitterness: |
14.7 IBU |
| Calories: |
145 (12 ounces) |
| Conditioning: |
Bottles and Keg |
| ABV: |
4.5% |
| ABW: |
3.5% |
|
Bottling ABV: |
5% |
|
| Batch No: |
1 |
| OG: |
1.044 |
| OG (Plato): |
10.96° P |
| Reading 1: |
1.012 (6 days) |
| FG: |
1.010 |
| FG (Plato): |
2.56° P |
| Real Extract: |
4.08° P |
| App. Atten.: |
76.6% |
| Real Atten.: |
62.8% |
| Status: |
On Tap |
|
| Method: |
Partial Mash |
| Cost: |
Approx $50 |
| My first attempt at a wit and using spices (coriander and orange peel). I really hate over coriandered beers so I'm really glad I don't have 10 gallons of something I hate. |
Aroma - Complex and zesty. Hints of coriander, clove, and citrus. Appearance - Milky yellow white. Flavor - Initial light sweetness up front gives way to citrus, coriander, and clove. Hint of sourness before finishing dry and a slight tartness. Very low bitterness. Mouthfeel - Medium body. Slight creaminess. Overall - A nice summer beer, no fruit required. |
| Extracts |
| 6.00 pounds |
LME - Light |
40% of grist |
| 6.00 pounds |
Total Extract Weight |
40% of grist |
| Grains |
| 3.00 pounds |
|
20% of grist |
| 4.00 pounds |
|
26.7% of grist |
| 2.00 pounds |
|
13.3% of grist |
| 9.00 pounds |
Total Grain Weight |
60% of grist |
| Adjuncts |
| 2.00 pounds |
Honey (Clover) |
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| Miscellaneous Ingredients (Non-Fermentable) |
| 2 oz |
Crushed Coriander Seed @ 20 minutes (Boil) |
|
| 2 oz |
Orange Peel, Sweet @ 20 minutes (Boil) |
|
| Hops |
| 1.00 ounces |
|
6.3 AAUs |
| 0.50 ounces |
|
3.2 AAUs |
| 0.50 ounces |
|
3.2 AAUs |
| 2.00 ounces |
Total Hop Weight |
12.6 AAUs |
| Yeast |
|
Wyeast Labs Belgian Wheat Yeast (#3942) — Liquid — 2 - 125 ml packages |
| Mash Type: |
Step |
| Mash PH: |
5.4 |
| Grain Amt. |
9 pounds |
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| Grain Temp. |
64° F |
| Tun Temp. |
68° F |
| Sparge Amt. |
10 gallons |
| Sparge Temp. |
210° F |
| Equip. Adj.? |
True |
|
| Step |
Description |
Temp. |
Time |
| Saccharification |
Add 10.00 qt of water at 176.6 F |
158° F |
50 min. |
| Mash Out |
Heat to 168.0 F over 10 min |
168° F |
10 min. |
|
| Source: |
Buffalo Don's Artesian Wells |
| PH: |
7.75 |
|
| Amount: |
14 gallons gallons |
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Mash Profile | Name: Temperature Mash, 1 Step, Full Body | Mash Tun Weight: 9.00 lb | Mash Grain Weight: 9.00 lb | Mash PH: 5.4 PH | Grain Temperature: 72.0 F | Sparge Temperature: 168.0 F | Sparge Water: 10 gal | Adjust Temp for Equipment: TRUE |
Name | Description | Step Temp | Step Time | Saccharification | Add 10.00 qt of water at 176.6 F | 158.0 F | 40 min | Mash Out | Heat to 168.0 F over 10 min | 168.0 F | 10 min |
Boil Ingredients Boil | Amount | Item | Type | 60 min | 6 lbs | LME Pilsen Light (Briess) (2.3 SRM) | Extract | 60 min | 1.00 oz | Cascade [6.30 %] (60 min) | Hops | 20 min | 2.00 oz | Crushed Coriander Seed (Boil 20.0 min) | Misc | 20 min | 2.00 oz | Orange Peel, Sweet (Boil 20.0 min) | Misc | 15 min | 0.50 oz | Cascade [6.30 %] (15 min) | Hops |
Steep Hops Amount | Item | Type | 0.50 oz | Cascade [6.30 %] (1 min) (Aroma Hop-Steep) | Hops |
Cool wort to fermentation temperature | Add water (as needed) to achieve volume of 10.00 gal | Siphon wort to primary fermenter and aerate wort. |
Add Ingredients to Fermenter Amount | Item | Type | 2 lbs | Honey (Clover) (1.0 SRM) | Sugar | 2 Pkgs | Belgian Wheat Yeast (Wyeast Labs #3942) | Yeast-Wheat |
Measure Original Gravity. (Estimate: 1.054 SG) | Measure Batch Volume. (Estimate: 10.00 gal) | Ferment in primary for 6 days at 65.0 F | Transfer to Secondary Fermenter | Ferment in secondary for 10 days at 65.0 F | Measure Final Gravity. (Estimate: 1.013 SG) | Keg beer at 60.0 F at a pressure of 21.6 PSI |
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| Primary: |
6 days @ 65° F |
| Secondary: |
19 days @ 65° F |
