ezraburke
DIPA Brewer
- Joined
- May 18, 2015
- Messages
- 377
- Reaction score
- 105
So, brew evening was upon us last eve. We aimed for the following recipe:
HOME BREW RECIPE:
Title: Witless *******
Author: David Evans
Brew Method: BIAB
Style Name: Witbier
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Boil Size: 12 liters
Boil Gravity: 1.045
Efficiency: 70% (ending kettle)
STATS:
Original Gravity: 1.054
Final Gravity: 1.006
ABV (standard): 6.2%
IBU (tinseth): 24
SRM (morey): 3.64
FERMENTABLES:
0.5 kg - Flaked Wheat (20%)
1 kg - Belgian - Pilsner (40%)
1 kg - Belgian - Wheat (40%)
HOPS:
15 g - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 14.96
25 g - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 10 min, IBU: 9.04
20 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
10 g - Simcoe, Type: Plug, AA: 12.7, Use: Dry Hop for 0 days
MASH GUIDELINES:
1) Fly Sparge, Temp: 66 C, Time: 60 min, Amount: 19 L
OTHER INGREDIENTS:
20 g - Coriander, Time: 10 min, Type: Spice, Use: Boil
YEAST:
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06
Starter: No
Form: Dry
Attenuation (avg): 86%
Flocculation: Low
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 20 C
Started heating around 12l of strike water to 71c at about 2000hrs. The brewing commenced. Today's tasks were to brew the above witbier and also bottle up our DIPAster brew.
DIPAster was an easy set up. I racked the primary FV into a secondary FV with a mix of brewers sugar (75.1g) and water (100ml) to give it enough sugar for priming. Cleaned the primary FV out in the bath as we would be using it later.
Paul bottled (mostly) and i capped. All in all we got 33 bottles of varying sizes made up.
Witless ******* was the next task. We laid out the ingredients and got to work. Mashed in the oats, pilsner and pale wheat at 66c for an hour (a bit of a fluctuating thermometer meant we ranged from 64 to 68 during this period). I kept my eye on the brew whilst Paul bottled. About halfway through I decided to chuck in a bit of maris otter just to give it a bit more 'oomph'. I'm a maverick, so sue me :-D
We sparged with water from off the boil, about 6l worth, to get the boil back up to about 12l.
After mash i took an OG reading of 1.022, so efficiency was a bit off. Hopefully the additional grains gave it a little bit of a kick in the teeth and the OG was off.
Removed the grains and then brought the kettle to the boil. Boil hit us about about 2135 and then we dumped the first lot of cracked coriander and Hallertau hops in. Went next door, drank some beer, watched some Archer on the telly.
Next thing we know we hear the lid boiling over. ****. We run through, shift the lid and let it cool down. Kept the rolling boil going and added the final glut of Hallertau at 10 minutes to go.
The cold crash: Added the Amarillo at knockout and whirlpool. Cooled the beast in an ice bath (pictures to follow) before bringing it back through. Temp reading on two thermometers was mixed (one said 31c, the other said 23c) so gave it five minutes before taking it back to the kitchen.
Racked it up and pumped it into the cleaned FV. Tipped the last little bit in. Pitched the yeast at 2335 and aerated the whole thing. Popped the lid on and shoogled it to aerate more. Popped into the garage.
Whole brewday complete in 3hrs 45mins.
HOME BREW RECIPE:
Title: Witless *******
Author: David Evans
Brew Method: BIAB
Style Name: Witbier
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Boil Size: 12 liters
Boil Gravity: 1.045
Efficiency: 70% (ending kettle)
STATS:
Original Gravity: 1.054
Final Gravity: 1.006
ABV (standard): 6.2%
IBU (tinseth): 24
SRM (morey): 3.64
FERMENTABLES:
0.5 kg - Flaked Wheat (20%)
1 kg - Belgian - Pilsner (40%)
1 kg - Belgian - Wheat (40%)
HOPS:
15 g - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 14.96
25 g - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 10 min, IBU: 9.04
20 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
10 g - Simcoe, Type: Plug, AA: 12.7, Use: Dry Hop for 0 days
MASH GUIDELINES:
1) Fly Sparge, Temp: 66 C, Time: 60 min, Amount: 19 L
OTHER INGREDIENTS:
20 g - Coriander, Time: 10 min, Type: Spice, Use: Boil
YEAST:
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06
Starter: No
Form: Dry
Attenuation (avg): 86%
Flocculation: Low
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 20 C
Started heating around 12l of strike water to 71c at about 2000hrs. The brewing commenced. Today's tasks were to brew the above witbier and also bottle up our DIPAster brew.
DIPAster was an easy set up. I racked the primary FV into a secondary FV with a mix of brewers sugar (75.1g) and water (100ml) to give it enough sugar for priming. Cleaned the primary FV out in the bath as we would be using it later.
Paul bottled (mostly) and i capped. All in all we got 33 bottles of varying sizes made up.
Witless ******* was the next task. We laid out the ingredients and got to work. Mashed in the oats, pilsner and pale wheat at 66c for an hour (a bit of a fluctuating thermometer meant we ranged from 64 to 68 during this period). I kept my eye on the brew whilst Paul bottled. About halfway through I decided to chuck in a bit of maris otter just to give it a bit more 'oomph'. I'm a maverick, so sue me :-D
We sparged with water from off the boil, about 6l worth, to get the boil back up to about 12l.
After mash i took an OG reading of 1.022, so efficiency was a bit off. Hopefully the additional grains gave it a little bit of a kick in the teeth and the OG was off.
Removed the grains and then brought the kettle to the boil. Boil hit us about about 2135 and then we dumped the first lot of cracked coriander and Hallertau hops in. Went next door, drank some beer, watched some Archer on the telly.
Next thing we know we hear the lid boiling over. ****. We run through, shift the lid and let it cool down. Kept the rolling boil going and added the final glut of Hallertau at 10 minutes to go.
The cold crash: Added the Amarillo at knockout and whirlpool. Cooled the beast in an ice bath (pictures to follow) before bringing it back through. Temp reading on two thermometers was mixed (one said 31c, the other said 23c) so gave it five minutes before taking it back to the kitchen.
Racked it up and pumped it into the cleaned FV. Tipped the last little bit in. Pitched the yeast at 2335 and aerated the whole thing. Popped the lid on and shoogled it to aerate more. Popped into the garage.
Whole brewday complete in 3hrs 45mins.