Bruce’s Wit End
Specifics
General Information
Method: Partial Mash
Cost: Approx $50

My first attempt at a wit and using spices (coriander and orange peel).  I really hate over coriandered beers so I'm really glad I don't have 10 gallons of something I hate. 

Comments

Aroma - Complex and zesty.  Hints of coriander, clove, and citrus.

Appearance - Milky yellow white.

Flavor - Initial light sweetness up front gives way to citrus, coriander, and clove.  Hint of sourness before finishing dry and a slight tartness.  Very low bitterness.

Mouthfeel - Medium body.  Slight creaminess. 

Overall - A nice summer beer, no fruit required.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
6.00 pounds LME - Light 40% of grist
6.00 pounds Total Extract Weight 40% of grist
Reference
Malts and Grains
Adjuncts
2.00 pounds Honey (Clover)  
Non-Fermentables
2 oz Crushed Coriander Seed @ 20 minutes  
2 oz Orange Peel, Sweet @ 20 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Belgian Wheat Yeast
Manufacturer: Wyeast
Product ID: 3942
Type: Wheat
Flocculation: Medium
Attenuation: 75%
Temperature Range: 64–74°F
Amount: 3500 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6.6%
Procedure

Mash Profile

Name: Temperature Mash, 1 Step, Full Body

Mash Tun Weight: 9.00 lb

Mash Grain Weight: 9.00 lb

Mash PH: 5.4 PH

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

Sparge Water: 10 gal

Adjust Temp for Equipment: TRUE

Name

Description

Step Temp

Step Time

Saccharification

Add 10.00 qt of water at 176.6 F

158.0 F

40 min

Mash Out

Heat to 168.0 F over 10 min

168.0 F

10 min

Boil Ingredients

Boil

Amount

Item

Type

60 min

6 lbs

LME Pilsen Light (Briess) (2.3 SRM)

Extract

60 min

1.00 oz

Cascade [6.30 %] (60 min)

Hops

20 min

2.00 oz

Crushed Coriander Seed (Boil 20.0 min)

Misc

20 min

2.00 oz

Orange Peel, Sweet (Boil 20.0 min)

Misc

15 min

0.50 oz

Cascade [6.30 %] (15 min)

Hops

 

Steep Hops

Amount

Item

Type

0.50 oz

Cascade [6.30 %] (1 min) (Aroma Hop-Steep)

Hops

Cool wort to fermentation temperature

Add water (as needed) to achieve volume of 10.00 gal

Siphon wort to primary fermenter and aerate wort.

 

Add Ingredients to Fermenter

Amount

Item

Type

2 lbs

Honey (Clover) (1.0 SRM)

Sugar

2 Pkgs

Belgian Wheat Yeast (Wyeast Labs #3942)

Yeast-Wheat

 

Measure Original Gravity. (Estimate: 1.054 SG)

Measure Batch Volume. (Estimate: 10.00 gal)

Ferment in primary for 6 days at 65.0 F

Transfer to Secondary Fermenter

Ferment in secondary for 10 days at 65.0 F

Measure Final Gravity. (Estimate: 1.013 SG)

Keg beer at 60.0 F at a pressure of 21.6 PSI

 

Fermentation
Primary: 6 days @ 65° F
Secondary: 19 days @ 65° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
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