JTs Beer Beer Recipe Page

 

JT's Wit

 

A ProMash Recipe Report

 

BJCP Style and Style Guidelines

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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

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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

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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 %

 

 

Grain/Extract/Sugar

 

% Amount Name Origin Potential SRM

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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

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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

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DCL Yeast T-58 SafBrew Specialty Ale

or

Wyeast 3942 Belgian Wheat

 

 

Mash Schedule

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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

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Primary 65F 7 days Secondary 58F 14 days Cold Condition 35-40F 28 days

 

 

Carbonation 2.1 to 2.6