04-18-2009 Great White Hype
A ProMash Brewing Session Report
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Brewing Date:
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Saturday April 18, 2009
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Head Brewer:
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Mike Law
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Asst Brewer:
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Recipe:
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Great White Hype
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BJCP Style and Style Guidelines
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16-A Belgian & French Ale, Witbier
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Min OG:
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1.044
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Max OG:
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1.052
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Min IBU:
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10
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Max IBU:
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20
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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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3.00
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Wort Size (Gal):
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3.00
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Total Grain (Lbs):
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6.50
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Anticipated OG:
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1.049
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Plato:
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12.24
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Anticipated SRM:
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4.4
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Anticipated IBU:
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11.2
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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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90
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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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11.45
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Actual FG:
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1.016
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Plato:
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4.20
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Alc by Weight:
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3.03
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by Volume:
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3.90
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From Measured Gravities.
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ADF:
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63.4
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RDF:
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53.0
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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56 %
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Anticipated Points From Mash:
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49.40
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Actual Points From Mash:
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46.00
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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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46.2
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3.00 lbs.
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White Wheat
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Belgium
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1.040
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3
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7.7
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0.50 lbs.
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Flaked Barley
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America
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1.032
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2
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46.2
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3.00 lbs.
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Pilsener
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Belgium
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1.037
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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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0.13 oz.
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Amarillo Gold
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Pellet
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8.60
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8.8
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60 min
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0.13 oz.
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Amarillo Gold
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Pellet
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8.60
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2.4
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15 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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0.50 Oz
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Corriander Seed
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Spice
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10 Min.(boil)
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0.50 Oz
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Bitter Orange Peel
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Spice
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10 Min.(boil)
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White Labs WLP400 Belgian Wit Ale
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Bottling/Kegging Specifics
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Bottling Date:
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Saturday May 02, 2009
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Desired Carbonation Level:
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2.30 Volumes CO2
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Fermentation Temperature:
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82 F
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Amount In Bottles:
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2.50 Gallons
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Days Conditioned:
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14
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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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2.50 Oz
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Amount of Liquid Added:
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0.14 Gal
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Started out at 158 degrees, held steady 15 minutes in.
Dropped to 155 degrees at 30 mins.
Added top off water but finished at 152 degrees. A little lower than I wanted.
After complete run off, I heated the wort to 170 degrees and did a second mash with about 3 gallons. The temp of the grain bed was 155. Ran off the second mash after 10 mins.
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Generated with ProMash Brewing Software |