Witbier

[Imakewort]

this is the witbier I am making this week, let me know what you think
Sweet white chocolate witbier
Type: All Grain
Date: 5/17/2008
Batch Size: 5.50 gal
Brewer: Igor
Boil Size: 6.74 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.41 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 44.42 %
5.41 lb Wheat, Flaked (1.6 SRM) Grain 44.42 %
1.36 lb Oats, Flaked (1.0 SRM) Grain 11.15 %
0.30 oz Magnum [14.00 %] (60 min) Hops 17.1 IBU
0.25 oz Saaz [3.50 %] (15 min) Hops 0.9 IBU
1 Pkgs American Lager (Wyeast Labs #2035) [Starter 2 L] Yeast-Lager



Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: ? SG
Est Final Gravity: 1.014 SG Measured Final Gravity: ? SG
Estimated Alcohol by Vol: 5.75 % Actual Alcohol by Vol: ? %
Bitterness: 18.0 IBU Calories: 43 cal/pint
Est Color: 3.7 SRM Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 12.17 lb
Sparge Water: 4.64 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH

My Mash Step Time Name Description Step Temp
30 min protein rest Add 18.26 qt of water at 125.8 F 120.0 F
60 min Sac rest Add 0.00 qt of water at 149.0 F 149.0 F
15 min mash out Add 0.00 qt of water at 165.0 F 165.0 F



Mash Notes:
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

add zest from 7 navel oranges end of boil, add 2 tsp coriander end of boil, add 6-8 oz suger free white chocolate extract after pitching, water 50% Lafayette water 50% RODI water

[shunt]

The witbier yeast is a pretty slow fermenter, especially at your fermenting temps. You are probably looking at three weeks (at least) for the ferment to finish out. It just chugs along. I usually will start out at 70F and ferment for about 4 days and then starting ramping it up a couple degrees a day to 80F. It will finish out in 10-14 days doing that. I have seen where Denny ferments this yeast at 90F I believe. That would get it to finish out in your typical 5-7 days pretty easily. Denny said he got excellent results doing this. It is definitely on my list of things to try out

Cheers,
Augie

there is no way I can get my fermentation up to 80 or 90!
Unless I get it up to the garage where it can get 80 during the day but goes down at night. I should probably invest is some heating equipment.
Thanks for the heads up!

[shunt]

this is the witbier I am making this week, let me know what you think
Sweet white chocolate witbier
Type: All Grain
Date: 5/17/2008
Batch Size: 5.50 gal
Brewer: Igor
Boil Size: 6.74 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.41 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 44.42 %
5.41 lb Wheat, Flaked (1.6 SRM) Grain 44.42 %
1.36 lb Oats, Flaked (1.0 SRM) Grain 11.15 %
0.30 oz Magnum [14.00 %] (60 min) Hops 17.1 IBU
0.25 oz Saaz [3.50 %] (15 min) Hops 0.9 IBU
1 Pkgs American Lager (Wyeast Labs #2035) [Starter 2 L] Yeast-Lager



Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: ? SG
Est Final Gravity: 1.014 SG Measured Final Gravity: ? SG
Estimated Alcohol by Vol: 5.75 % Actual Alcohol by Vol: ? %
Bitterness: 18.0 IBU Calories: 43 cal/pint
Est Color: 3.7 SRM Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 12.17 lb
Sparge Water: 4.64 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH

My Mash Step Time Name Description Step Temp
30 min protein rest Add 18.26 qt of water at 125.8 F 120.0 F
60 min Sac rest Add 0.00 qt of water at 149.0 F 149.0 F
15 min mash out Add 0.00 qt of water at 165.0 F 165.0 F



Mash Notes:
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

add zest from 7 navel oranges end of boil, add 2 tsp coriander end of boil, add 6-8 oz suger free white chocolate extract after pitching, water 50% Lafayette water 50% RODI water

sounds awesome. Please let us know how this turns out.
white chocolate? Nice touch!

[shunt]

You are using a blow off tube so it takes quite a bit more co2 for a large bubble to form rather than a small diameter bubble made by a airlock. I also am about to brew the same Wit beer. The only Chamamile was in tea form. I was thinking of just throwing the tea bag into the keggle and take it out when racking to primary. Any thoughts?

You're right, the blowoff tube does change things up a bit.

Not sure about using a tea bag. I guess the important thing is too make sure you don't use a tea that has some stuff added to it. I just peeked into the kitchen cabinet and found my wife's Rose bud honey tea with some Japanese crap added to it. ouch.

[shunt]

The witbier yeast is a pretty slow fermenter, especially at your fermenting temps. You are probably looking at three weeks (at least) for the ferment to finish out. It just chugs along. I usually will start out at 70F and ferment for about 4 days and then starting ramping it up a couple degrees a day to 80F. It will finish out in 10-14 days doing that. I have seen where Denny ferments this yeast at 90F I believe. That would get it to finish out in your typical 5-7 days pretty easily. Denny said he got excellent results doing this. It is definitely on my list of things to try out

Cheers,
Augie

I've always told myself you can't rush quality. And then at the same time I've been proven wrong over and over and over again. So enjoy it. The worst that happens is you end up drinking crappy beer that gets you drunk. So have your next batch, once you're ready to get wasted switch to the swill. My bottom line is just do what works with your system and brew what you like.

I have no comps around here so the best I can do is compare to commercial examples and enjoy. So far so good

I'm all up for waiting, I don't have a problem with that but as many of you, you grow impatient and want your beer now now now!
I just make sure I have plenty of micros in the fridge to help me wait for my own stuff.
I do have a nice hefe weizen on tap but I'm saving it for next week when the boys come over for some ribs and wings. Well, I've had a few pints of it already....can't blame me, it was my first AG batch ever!

[poobah58]

Igor, Don't call it a Wit if you are using that yeast! Iif were me I'd use a spicier hop at 60 minutes and I would either drop the 15 min addition or use something citrusy. As for the white chocolate with the spices, orange and yeast, ?????????

[Imakewort]

not really my recipe it was voted best of fest "2005 sunfest", it sounds interesting just wanted to hear what other brewers think.

[6thstreetbrewer]

I'm planning on brewing Doc's wit next weekend as well. I've done a couple wits of my own creation and have been less than pleased with the results. So I figured I'd give a tried and true recipe a shot on this fairly difficult style to brew. I've been having an issue with stuck mashes myself due to my malt mill not working properly so I'm going to throw a pound of rice hulls in there and hope for the best.