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Date Created: 06/03/2008
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Sorachi Wit
Brewer: Joe S
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (40.0)
Recipe Specifications
Batch Size: 6.00 gal
Boil Size: 8.54 gal
Estimated OG: 1.048 SG
Estimated Color: 3.2 SRM
Estimated IBU: 14.9 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 90 Minutes
Ingredients:
Code:
Amount Item Type
% or IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 4.76 %
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 47.62 %
3 lbs Wheat, Flaked (1.6 SRM) Grain 28.57 %
1 lbs Oats, Flaked (1.0 SRM) Grain 9.52 %
1 lbs White Wheat Malt (2.4 SRM) Grain 9.52 %
0.25 oz Sorachi Ace [14.00 %] (60 min) Hops 11.8 IBU
0.25 oz Sorachi Ace [14.00 %] (15 min) Hops 3.1 IBU
0.20 oz Orange Peel, Bitter (Boil 5.0 min) Misc
0.40 oz Coriander Seed (Boil 5.0 min) Misc
1.00 oz Tangerine Peel, Sweet (Boil 5.0 min) Misc
2.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) [StarYeast-Wheat
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.50 lb
Code:
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
80 min Mash In Add 13.13 qt of water at 165.9 F 154.0
F
Notes:
Preheated strike water to 172F, added to cooler MLT. Grain was at 72.5 F.
Adjusted strike twmp with ~1 pint of hose-temp water, to 153.9 strike. Mash was
closer to 80 minutes, due to time to heat sparge water.
Sparge water heated to 175 for first sparge, no boost in between sparges. Wort
ran very easily, probably due to the rice hulls. Had to recirc the first
runnings 100% to get it to clear.
Three sparges to collect 8.5 gallons of runnings. Grav. measured at 1.020 @ 139
F, which is 1.036. This gives efficency around 79%. Not bad, eh?
Boiled down to 6.0 gallons of 1.048 wort. over 90 minutes, additions per
schedule. Note that loss was 1.5 gallons over 90 minutes, or about 1 GPH. Keep
this in mind for future brews. Chilled, pitched yeast, and waiting for action
in fermenter.
Note: Persistent, Rocky, Oily head throughout ferment. It was still present on
May 5, when I racked and transferred to keg. This still needs a few weeks in
the keg to be ready to drink.
dough-in at 9:30 AM, done and washed about 2:30 PM.
Ready for drinking in mid-may, about four weeks from brewing. "lemon" flavor
from Sorachi Ace hops is present, but subdued, not overpowering at all. There
was a fairly sulfurous odor from the beer upon kegging, and it persisted through
the first couple of pints, which were hazy, with lots of suspended yeast. later
pints have been clearer, but with pronounced chill haze. Flavor is somewhat
spicy and phenolic, but with enough tart citrus notes to balance it. While wit
isn't my most favorite style, this one is certainly drinkable and refreshing. |
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