JT's Wit
A ProMash Recipe
Report
BJCP Style and Style
Guidelines
-------------------------------
16-A Belgian & French Ale, Witbier
Min OG: 1.044
Max OG: 1.052
Min IBU: 10
Max IBU: 20
Min Clr: 2
Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size
(Gal): 6.00 Wort Size (Gal): 6.00
Total Grain
(Lbs): 12.00
Anticipated OG: 1.051 Plato: 12.65
Anticipated
SRM: 3.6
Anticipated
IBU: 20.2
Brewhouse
Efficiency: 70 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation
Rate: 15.00 Percent Per Hour
Pre-Boil Wort
Size: 7.27 Gal
Pre-Boil
Gravity: 1.042 SG 10.51 Plato
Formulas Used
-------------
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 %
Grain/Extract/Sugar
%
Amount Name Origin
Potential SRM
-----------------------------------------------------------------------------
66.7
8.00 lbs. Rahr 2-Row Pale Malt
America 1.036 2
25.0
3.00 lbs. Durst Wheat Malt
Germany 1.039 2
8.3
1.00 lbs. Flaked Oats
America 1.033 2
Potential
represented as SG per pound per gallon.
Hops
Amount
Name
Form Alpha IBU
Boil Time
-----------------------------------------------------------------------------
1.00 oz.
Hallertau Hallertauer
Pellet 4.60 18.8
60 min.
0.50 oz.
Saaz
Pellet 3.50 1.4
10 min.
Extras
Amount
Name
Type Time
--------------------------------------------------------------------------
1.00 Oz
Bitter Orange Peel
Spice 10 Min.(boil)
or
2.00 Oz
Smuckers Orange Marmalade Spice
10 Min.(boil)
2.00 Oz
Corriander Seed
Spice 10 Min.(boil)
Yeast
-----
DCL Yeast T-58
SafBrew Specialty Ale
or
Wyeast 3942 Belgian
Wheat
Mash Schedule
-------------
Mash Type: Single
Step
Grain Lbs: 12.00
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions
Qts Water Per Lbs
Grain: 1.08 - Before Additional Infusions
Saccharification
Rest Temp : 154 Time: 60
Mash-out Rest Temp
: 170 Time: 10
Sparge Temp : 170 Time: 10
Total Mash Volume
Gal: 4.21 - Dough-In Infusion Only
All temperature
measurements are degrees Fahrenheit.
Notes
-----
Primary 65°F 7 days
Secondary 58°F 14 days Cold Condition 35-40°F 28 days
Carbonation 2.1 to
2.6