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Brewing Date: Tuesday November 21, 2000
Head Brewer: Murray & Ron & Kevin
Recipe: Wit Whale bula 143
ProMash Brewing Session - Recipe Details Printout
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Recipe Specifics
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Batch Size (LTR): 150.00 Wort Size (LTR): 150.00
Total Grain (Kg): 30.73
Anticipated OG: 1.051 Plato: 12.52
Anticipated SRM: 3.3
Anticipated IBU: 24.5
System Efficiency: 80
Wort Boil Time: 105 Minutes
Actual OG: 1.051 Plato: 12.57
Actual FG: 1.011 Plato: 2.82
Alcohol, Est.: 5.27 By Weight 6.64 By Volume - Full Attenuation.
Alcohol, Actual: 4.11 By Weight 5.24 By Volume - Measured Actuals.
Actual Mash System Efficiency: 80
Anticipated Points From Mash: 50.79
Actual Points From Mash: 51.00
Grain/Extract/Sugar
% Amount Name Origin Gravity SRM
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52.1 16.00 kg. Pale Malt(2-row) Canada 1.036 2
39.0 12.00 kg. Wheat Malt Belgium 1.038 2
8.9 2.73 kg. Wheat Flour whole wheat Canada 1.040 3
Hops
Amount Name Form Alpha IBU Boil Time
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354.00 g. Saazer Whole 3.10 22.5 61 min.
120.00 g. Saazer Whole 3.10 2.0 12 min.
Extras
Amount Name Type Time
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10.00 gm Cumin Spice 1 Min.(boil)
3.00 Oz Bitter Orange Peel Spice 1 Min.(boil)
3.50 Oz Corriander Seed Spice 1 Min.(boil)
0.50 Oz Irish Moss Fining 15 Min.(boil)
Yeast
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WYeast 3944 Belgian White Beer
Mash Schedule
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Total Grain Kg: 30.73
Grain Temp: 21 C
Step Rest Start Stop Direct/ Infuse
Step Name Time Time Temp Temp Infuse Temp
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Beta Amylase 5 30 54 54 Infuse 0
Conversion 15 60 68 67 Infuse 95
Mashout 4 1 72 72 Infuse 95
All temperature measurements are degrees Celsius.
Fermentation Specifics
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Pitched From: Starter
Amount Pitched: 14 LTR
Lag Time: 8.00 hours
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 22 degrees C
Secondary Fermenter: Plastic
Secondary Type: Closed
Days In Secondary: 11
Secondary Temperature: 8 degrees C
Original Gravity: 1.051 SG 12.57 Plato
Finishing Gravity: 1.011 SG 2.82 Plato
Bottling/Kegging Specifics
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Bottling Date: Monday November 20, 2000
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 20 C
Amount Kegged: 105.00 Liters
Days Conditioned: 0
Carbonation Method: Forced
Carbonation Temperature: 8 C
Pressure Used: 33.00 Psi
Mash Notes
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Mash went well stuck once, stirred and recirc for a couple mins.
Fermentation Notes
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Areated with proper filter with paper carbonation stone for 8 hous.150l in
220L fermentator. Long fermentaion, lots of foam head. Took blow by hose off after 2 days, but the fermentation lock filled up with yeast for two more days after that. Kegged in bar keg and 3 pop kegs.Note as good as previous batch's, perhaps too much orange.
Tasting Notes
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>Nov 22 2000: golden yellow color, hazy and white. Nose fairly neutral with some ester, not much malt or hops. Good overal taste. Not enough carbonation.
>Dec 6 2000: soft estery nose, subdued spices and malt. Good wheat malt and estery flavor, spices do not stand out. Very smooth and quite flavofull, just hard to pick out individual components
>Jan 19 2001:orange aroma or something else, with fruitiness. Orange yellow color, too dark for style.Draft beer has excellent head/retention. Good flavor, hard to distinguish componets. I don't think there is enough coriander. Light bitter
ness per style. Flavor finishs good.