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 Post subject: Weetacon Wit - 2013
PostPosted: Sat Mar 02, 2013 1:13 am 
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Joined: Mon Mar 08, 2010 10:08 pm
Posts: 2
As a follow-up to the Homebrewing creativity session, here are the notes and recipe from Beer Smith for this year's Weetacon Wit:

Weetacon Witbier 2013 version

Type: All Grain
Date: 1/5/2013
Batch Size: 10.00 gal
Brewer: Natural 20
Boil Size: 11.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Turkey fryer
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.60
Taste Notes:

Ingredients

Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.37 %
8.50 lb White Wheat Malt (2.4 SRM) Grain 45.64 %
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 32.21 %
2.00 lb Wheat, Flaked (1.6 SRM) Grain 10.74 %
0.63 lb Biscuit Malt (23.0 SRM) Grain 3.36 %
1.50 oz Cascade [5.50 %] (60 min) Hops 14.9 IBU
0.25 oz Citra [11.00 %] (15 min) Hops 2.5 IBU
0.25 oz Citra [11.00 %] (0 min) Hops -
0.50 tsp Cumin seed, crushed (Boil 15.0 min) Misc
0.50 oz Orange Peel, Bitter (Boil 3.0 min) Misc
1.00 tsp Coriander Seed - cracked (Boil 3.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 15.0 min) Misc
2.00 tsp Coriander Seed - ground in M&P (Boil 15.0 min) Misc
2.00 tsp Irish Moss (Boil 15.0 min) Misc
2.00 tsp Seeds of Paradise - crushed (Boil 15.0 min) Misc
0.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 2.68 %
1 Pkgs Belgian Wit Ale (White Labs #WLP400) [Starter 35 ml] Yeast-Wheat



Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.04 % Actual Alcohol by Vol: 4.43 %
Bitterness: 17.3 IBU Calories: 203 cal/pint
Est Color: 4.5 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 18.13 lb
Sparge Water: 0.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 24.00 qt of water at 163.0 F 152.0 F
10 min Mash Out Add 12.00 qt of water at 211.0 F 170.0 F
40 min Sparge Add 18.00 qt of water at 170.0 F 170.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 7.6 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Starter 2 qts water, 7.5 oz XLDME on 1/1/13. Pitched one tube of White Labs wit yeast with oxygen.

Mashed for 77 minutes. Mostly good conversion with the exception of some larger kernels at 60 min. Did not check again at 77. Mashed out with boiling water.
12.5" = 7.33 gal @ 1.054 = 62.7% first runnings
7.25" = 11.64 @ 1.041 = 75.6% total

Ended up a little high volume-wise, but I checked during cooling and got 1.052 SG. Seems high - I bet the liquid evaporated on the spoon.
Did have some boil-over before we put the hops in.

OG measured in the kettle of 1.046 (probably slightly warm). We had a fair bit of loss in the bottom of the kettle due to the massive amount of orange peel etc. in there. Also, the leaf hops soak a bunch up. We filled one fermenter to about 5.5 gallons and the other one to 4.5 (before starter).

We figured it was plenty cool, but I set the thermostat for the box to 70 F and the light hasn't come on very often. Bubbling nicely within 10 hours; the box smells strongly of yeast farts.

Racked 1/12/13 @ 1.012. Lots of krauesen on top and not a real solid cake on the bottom. Not sure it's done, but there will be plenty of yeast in the secondary to finish it off.

Will let it finish upstairs for 2 or 3 days @ ambient + small bulb before going to basement for secondary. Unusual taste that doesn't seem to match; it's like there's some tropical fruit or something in the wit. Did the Citra do that? Or is it because the beer is so green and still fermenting? Could be good, or could be kind of crap.

Checked big carboy 1/16/13; too much foam to get a good reading but about 1.012-1.011 (need to fill the hydrometer tube nearly full next time! Moved downstairs.

Still sweet, still green (still some yeast scum on top). Tropical fruit is fading a little bit (papaya I think).

=-=-=
1/26/13: bottled smaller batch and got 42 bottles. Used 3.4 oz of table sugar in 8 oz water. Beer is aging nicely and is less green. Papaya fruit taste is fading but still there. It is a bit more bitter than normal as well.

2/2/13: bottled bigger batch. Used 4.4 oz of table sugar in 8 oz water. Beer is mellowing and smoothing out really nicely.

Cracked one of the first batch 2/11/13. Good carbonation in NG pilsner glass; not a ton of head but that will come. Definite grain taste. Aroma is of ripe fruit and spices; melon has faded to a highlight only. No significant bitter bite but definitely not cloying - so bittering is ok. Just a hint of green-ness. It is amazing how much this beer has cleaned up. It could have used a bit more coriander and orange peel.


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 Post subject: Re: Weetacon Wit - 2013
PostPosted: Mon Mar 04, 2013 3:00 pm 
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Joined: Mon Feb 28, 2011 1:01 pm
Posts: 6
Truly delicious. I'm hoping there might be a couple of bottles left when I come back in May. Speaking of which, the GB Half is Sunday May 19th!


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 Post subject: Re: Weetacon Wit - 2013
PostPosted: Tue Mar 05, 2013 12:52 pm 
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Joined: Tue Oct 06, 2009 4:11 am
Posts: 6
I am not sure I can talk Jon into using the rice, but we will make an approximation as best we can with what we have at the brew store.


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 Post subject: Re: Weetacon Wit - 2013
PostPosted: Tue Mar 05, 2013 5:53 pm 
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Joined: Tue Sep 29, 2009 3:05 pm
Posts: 32
I realized when I got home last night that I forgot to sneak a few bottles into my purse on Sunday night. BOO.

(It was really, REALLY good.)


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