#009 Belgian Ginger Wit

#009 Ginger Wit

Witbier

 

Type: All Grain	Date: 4/17/2010
Batch Size: 10.00 gal	Brewer: Jeremiah
Boil Size: 13.20 gal	Asst Brewer: James
Boil Time: 90 min	Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 47.0	Brewhouse Efficiency: 72.00
Taste Notes: Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice.
Ingredients
Amount Item Type % or IBU 13.00 lb Pale Malt (2 Row) Bel (2.4 SRM) Grain 59.87 % 8.50 lb Malted White Wheat, Flaked (1.6 SRM) Grain 39.14 % 0.22 lb Acid Malt (3.0 SRM) Grain 0.99 % 56.70 gm Saaz [6.70 %] (75 min) Hops 30.0 IBU 85.05 gm Tettnang [4.70 %] (60 min) Hops 31.6 IBU 1.73 oz Coriander Seed (Boil 5.0 min) Misc 1.73 oz Orange Peel, Bitter (Boil 5.0 min) Misc 4.00 oz Ginger Root (Boil 2.0 min) Misc 1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale 1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.53 %	Actual Alcohol by Vol: 4.69 %
Bitterness: 61.6 IBU	Calories: 218 cal/pint
Est Color: 4.2 SRM	Color: Color
Mash Profile
Mash Name: ** J's Single Step Mash	Total Grain Weight: 21.72 lb
Sparge Water: 9.82 gal	Grain Temperature: 72.0 F
Sparge Temperature: 170.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
** J's Single Step Mash Step Time Name Description Step Temp 60 min Mash In Add 27.14 qt of water at 165.9 F 154.0 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: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
SG=1.084 @ 74F OG=? I don't think 1.049 is correct, I could feel this after 1 serving future notes: try adding ginger to secondary for more of a "hot ginger" taste Belgian Wit yeast was better in the end, However, the Abbey might have been contaminated. Look for chamomile next time to add to the batch. And maybe seeds of paradise too.
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