Category Archives: Wit 3V 1

Wit 3V 1

Time for another nice summer beer that my wife likes ūüôā ¬†This is basically the Brewing Classic Styles recipe. ¬†I bought some really nice coriander from a local market and tried to get the ripest oranges I could (sweet looked better than valancia) and used a nice zester that I can get the zest with no pith.

Recipe Info

Recipe: wit 3v 1
Style: Witbier 24A BJCP 2015
Date: 06-08-2017

Recipe

Guideline Min

Guideline Max

OG

1.050

1.044

1.052

FG

1.011

1.008

1.012

Color

4.0

2.0

4.0

ABV

5.1

4.5

5.5

IBU

20.0

8.0

20.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 14.43 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.51 G
Volume: 7.66 G
Temp: 122.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 5.21 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

6.750 Lb

47.0 %

Pilsen (BestMälz)

78.3

1.5

6.000 Lb

42.0 %

Flaked Wheat (Briess)

70.0

2.0

1.380 Lb

10.0 %

Flaked Oats (Briess)

70.0

2.5

0.300 Lb

2.0 %

Munich Dark (BestMälz)

76.1

12.7

Hops

Weight

Name

AAU

Time

Use

IBUs

0.57 Oz

Magnum

12.0

60 mins

Boil

20.0

Yeast

Amount

Name

1.000 unit

Belgian Wit Ale White Labs WLP400

Misc

Amount

Name

Time

Use

0.600 oz

Coriander Seed

10 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

2.000

Bitter Orange Peel

10 mins

Boil

Water

Predicted Mash Ph: 5.55

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

104

3

21

146

99

30

Sparge

0

0

0

0

0

0

Final

96

3

20

135

92

28

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Mash Water Adjustments

Gypsum: 3.3 g
Calcium Chloride: 5.9 g
Lactic Acid: 1.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Gypsum: 2.5 g
Calcium Chloride: 4.5 g

Notes

Mash
122 15 mins
Slow raise to 154 for 60 mins
Ferment 65 up to 72 for 1 week
Hold at 72 for last week
Carb to 2.8 vol

6/18/17 40g of DME in 400mL wyeast 3944
6/20/17 pretty normal 3V brew day.
+ended up with only 1oz of orange peel.  4 oranges not enough.  maybe would need 8-10 to get to 2oz.  that said the beer came out with a nice level of orange character so not sure I would change the amount.
+water seems to be getting back to normal. ¬†my pH was low for a couple of weeks which seems to be from some treatment they were doing to deal with some algae in our water holding lakes. ¬†much closer to prediction from my “Brewers Tool Belt” pH tool and Bru’N water.
+ended up getting pitched @62F which is a bit lower than desired but should be OK
6/21/17 1/2″ kreusen and steady bubbling
6/23/17 2″ kreusen steady bubbling
6/29/17 steady bubbling
7/3/17 no bubbling
7/4/17 racked to keg FG 1.012
very yeasty and a bit green w/ low alcohol.  esters and coriander and orange are nice.  no pithiness / bitterness detected.  promising.
7/8/17 pulled sample.  tasting really good.
7/9/17 put on 30psi@35F
7/10/17 moved to 13psi @35F to target 2.7ish volumes.