21-Apr-2012 Spicy Witbier WB06
A ProMash Brewing Session Report
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Brewing Date:
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Saturday April 21, 2012
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Head Brewer:
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Mick Harrison
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Asst Brewer:
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Recipe:
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Spicy Witbier WB06
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Batch Size (L):
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40.00
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Wort Size (L):
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40.00
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Total Grain (kg):
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8.00
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Anticipated OG:
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1.047
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Plato:
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11.60
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Anticipated EBC:
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22.5
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Anticipated IBU:
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15.2
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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75
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Minutes
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Actual OG:
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1.047
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Plato:
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11.73
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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3.62
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by Volume:
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4.64
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From Measured Gravities.
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ADF:
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73.9
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RDF:
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61.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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76 %
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Anticipated Points From Mash:
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46.71
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Actual Points From Mash:
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47.25
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%
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Amount
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Name
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Origin
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Potential
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EBC
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56.2
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4.50 kg.
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Lager Malt(2-row)
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England
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1.037
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3
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37.5
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3.00 kg.
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Wheat Malt Pale
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England
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1.039
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4
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6.3
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0.50 kg.
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Torrifed Wheat
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England
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1.030
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4
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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40.00 g.
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Hallertauer Mittelfruh
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Whole
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4.20
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13.4
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75 min
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25.00 g.
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Bobek (Styrian)
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Whole
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3.60
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1.8
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15 min
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40.00 g.
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Bobek (Styrian)
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Whole
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3.60
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0.0
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0 min
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Amount
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Name
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Type
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Time
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1.33 Unit(s)
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Whirlfloc Tablet
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Fining
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15 Min.(boil)
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50.00 gm
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Bitter Orange Peel
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Spice
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0 Min.(boil)
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50.00 gm
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Corriander Seed
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Spice
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0 Min.(boil)
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25.00 gm
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Ginger Root
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Spice
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0 Min.(boil)
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Fermentis WB-06 Safbrew Wheat Beer
Add all spices at flame-out and steep for 15mins.
Use 4 packets of WB-06
Start ferment at 20c raise to 22 or 23 after 1 week
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Generated with ProMash Brewing Software |