Belgian Witbier (Northern Brewer)

Brewed by tomcocca on April 14, 2012 10:30

Recipe: Belgian Witbier (Northern Brewer)

Original gravity: 1.046

Final gravity: 1.012

Abv: 4.45

Color:

3.0 SRM
 
 

Bitterness: 21.0 IBU

Started at: April 14, 2012 10:30

Finished at: May 17, 2012 21:00

Bottled: Yes

Kegged: No

Label: BW


Chart?chxr=0,0,100,5|1,0,100,5&chxt=x,x,y,y&chs=400x500&cht=lc&chg=5,5,5,5,0,0&chtt=original+gravity+to+ibu+ratio&chxl=2:|1.000|1.005|1.010|1.015|1.020|1.025|1.030|1.035|1.040|1.045|1.050|1.055|1.060|1.065|1.070|1.075|1.080|1.085|1.090|1.095|1.100|3:|og|1:|ibus||||||||||||||||||||&chd=t:0,100|0,100|0,100|0,100|0,100|0,100&chfd=0,x,0,x*3.65|1,x,1,x*2.8|2,x,2,x*2.3|3,x,3,x*1.88|4,x,4,x*1.6|5,x,5,x*1.25&chco=73382c,de761b,e2c221,7fb438,257c2e,257c2e&chdl=very+malty|mild+malt|balanaced|mild+hop|very+hoppy&chdlp=b|0,1,2,3,4,5&chm=b,73382c,0,1,0|b,de761b,1,2,0|b,e2c221,2,3,0|b,7fb438,3,4,0|b,257c2e,4,5,0&chem=y;s=bubble_text_small;d=bb,belgian witbier (northern brewer),ffffff;py=1.0;po=0.21,0

Taste this Batch

Batch Notes

Note Taken: April 14, 2012 12:15
Batch Stage: Mash
Temperature: 126.0
Note:
Started my protein rest with 8 quarts heated to 140 degrees, this was too hot and my first step mash temp was 126 so I was high by 4 degrees. I had pre-heated the tun as well with tap water as hot as it could get. I think the 8quarts should have been at 136. I let this step go for 20 minutes. The next infusion step was supposed to be at 152. I added 5 quarts of boiling water to the tun and only got to 148 degrees. I think I should have added 6 quarts at boiling. This step went for 60 minutes. The last infusion was the mashout at 170. I added 6.6 quarts of boiling water and only got to 166 degrees. Again, I think I should have added 7.5-8 quarts at boiling. The mashout lasted for 10 min. This gave me a total of 19.6 quarts of water in the mash tun. The first runnings gave me 3.75 gallons (15 quarts). For the batch sparge I added 11.4 quarts of water at 180, stirred the grain bed and drained. The second runnings brought me to 6.8 gallons in the brew pot (was shooting for 6.75 gallons) For a grain absorption of 0.375 quarts/pound (with a 1 quart loss due to dead space). Pre boil gravity was 1.037 (1.016 @ 154 F) for a brewhouse effieciency of 83%.


Note Taken: April 14, 2012 14:30
Batch Stage: Boil
Temperature: 212.0
Note:
Added Irish moss for 15 min. in the boil. Post boil volume was5.25 gallons. Chilled to 60 F (8.5 minutes). Post chill volume was 5.2 gallons (not much loss due to shrinkage).


Note Taken: April 14, 2012 15:30
Batch Stage: Primary
Temperature: 62.0
Gravity: 1.046
Note:
OG was 1.046. Aerated wort for 30 min. with pump and then pitched me 1.2L starter at 62 F. Going to try and hold fermentation temp at 66-68 F. Planning on leaving it the primary for 2 weeks.


Note Taken: May 18, 2012 14:58
Batch Stage: Bottle
Temperature: 70.0
Gravity: 1.012
ABV Potential: 4.45
Note:
Bottled the beer with 4.5 oz. priming sugar. FIlled 1 Tap-A-Draft 1.5 L PET bottle and 32 12 oz. bottles. Smelled awesome and tasted great. 4.45 is a nice ABV for this I think. I'll let it go for 2 weeks before sampling.


Note Taken: April 28, 2012 12:00
Batch Stage: Seconday
Temperature: 68.0
Gravity: 1.012
Note:
Racked the beer to the carboy to let it sit for a couple of weeks. The color is still a touch on the green side from the hops, hoping a couple weeks in secondary and that it will clear up as stuff settles out.


American Amber Ale - American Barleywine - American Brown Ale - American IPA - American Pale Ale - American Stout - American Wheat or Rye Beer - Applewine - Baltic Porter - Belgian Blond Ale - Belgian Dark Strong Ale - Belgian Dubbel - Belgian Golden Strong Ale - Belgian Pale Ale - Belgian Specialty Ale - Belgian Tripel - Berliner Weisse - Bière de Garde - Blonde Ale - Bohemian Pilsener - Braggot - Brown Porter - California Common Beer - Christmas/Winter Specialty Spiced Beer - Classic American Pilsner - Classic Rauchbier - Common Cider  - Common Perry - Cream Ale - Cyser - Dark American Lager - Doppelbock - Dortmunder Export - Dry Mead - Dry Stout - Dunkelweizen - Düsseldorf Altbier - Eisbock - English Barleywine - English Cider  - English IPA - Extra Special/Strong Bitter (English Pale Ale) - Flanders Brown Ale/Oud Bruin - Flanders Red Ale - Foreign Extra Stout - French Cider - Fruit Beer - Fruit Cider - Fruit Lambic - German Pilsner (Pils) - Gueuze - Imperial IPA - Irish Red Ale - Kölsch - Lite American Lager - Maibock/Helles Bock - Metheglin - Mild - Munich Dunkel - Munich Helles - New England Cider - Northern English Brown Ale - Northern German Altbier - Oatmeal Stout - Oktoberfest - Old Ale - Open Category Mead - Other Fruit Melomel - Other Smoked Beer - Other Specialty Cider/Perry - Premium American Lager - Pyment - Robust Porter - Roggenbier (German Rye Beer) - Russian Imperial Stout - Saison - Schwarzbier (Black Beer) - Scottish Export 80/- - Scottish Heavy 70/- - Scottish Light 60/- - Semi-sweet Mead - Southern English Brown - Special/Best/Premium Bitter - Specialty Beer - Spice, Herb, or Vegetable Beer - Standard American Lager - Standard/Ordinary Bitter - Straight (Unblended) Lambic - Strong Scotch Ale - Sweet Mead - Sweet Stout - Traditional Bock - Traditional Perry  - Vienna Lager - Weizen/Weissbier - Weizenbock - Witbier - Wood-Aged Beer