07-22-2007 Jamil Witbier BYO July
A ProMash Brewing Session Report
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Brewing Date:
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Sunday July 22, 2007
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Head Brewer:
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Gerry
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Asst Brewer:
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Alex
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Recipe:
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Jamil Witbier BYO July
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BJCP Style and Style Guidelines
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16-A Belgian & French Ale, Witbier
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Min OG:
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1.044
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Max OG:
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1.052
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Min IBU:
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10
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Max IBU:
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20
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Min Clr:
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2
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Max Clr:
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4
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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10.75
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Anticipated OG:
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1.056
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Plato:
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13.69
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Anticipated SRM:
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3.8
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Anticipated IBU:
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17.4
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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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90
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Minutes
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Actual OG:
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1.052
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Plato:
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12.89
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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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4.13
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by Volume:
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5.28
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From Measured Gravities.
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ADF:
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76.2
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RDF:
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63.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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73 %
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Anticipated Points From Mash:
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55.51
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Actual Points From Mash:
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53.82
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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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SRM
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41.9
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4.50 lbs.
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Flaked Soft White Wheat
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America
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1.034
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2
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45.6
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4.90 lbs.
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Pilsener Malt(2-Row)
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Continental Europe
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1.035
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1
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10.2
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1.10 lbs.
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Flaked Oats
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America
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1.033
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2
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2.3
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0.25 lbs.
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Munich Malt
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Germany
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1.037
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8
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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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1.00 oz.
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Hallertauer
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Whole
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4.00
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17.4
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60 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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0.03 Oz
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Dried Chamomile
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Herb
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5 Min.(boil)
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1.50 Oz
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Bitter Orange Peel
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Spice
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5 Min.(boil)
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0.40 Oz
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Corriander Seed
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Spice
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5 Min.(boil)
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White Labs WLP400 Belgian Wit Ale
Generated with ProMash Brewing Software |