Beer 2013.06

Overview

• Style: Belgian White Ale with Rose Hips
• Codename:
• Brewmaster: Brittany Zimmerman
• Type: All-grain
• Expected Original Gravity: 1.045
• Expected Final Gravity: 1.011
• Expected ABV: 4.3 %
• Expected IBU (using Tinseth): 21.76 IBU
• Expected Color: 3.3 SRM
• Initial Gravity: 1.058
• Final Gravity: 1.012
• ABV: 6.04%
• Brewed: 4/28/2013
• Racked: ?/?/2013
• Kegged: 6/3/2013
• First served: ?/?/2013
• Last served: ?/?/2013

Brew Participants

Those who stuck through thick and thin:

• Eric Stein
• Brittany Zimmerman
• ?

Brewing

Mash

Grain Bill:

• 4.75lb german pale wheat (weyerman, typical color 1.7-2.4)
• 6.75lb Rahr Premium Pilsner (Typical color 1.5-2.0L)

Mash Schedule:

• Type: Single step in insulated mash tun, no heating
• 12.5 qt water at 170F
• Target temp: 152F
• Actual temp: 152F
• Start pH: ?
• Time: 100 mins
• Start Mash: 3:57pm
• End Mash: 5:38pm
• End temp: ?F
• End pH: ?

Sparge

Started cycling the mash water in pre-sparge at 5:32pm

• 5.25 gal
• Target temp: 168F

Boil

• Expected 6.0625 at start of boil
• 60 minute boil
• 5 gallons expected at end of boil
• Measured ? gravity after boil
• Boil start 6:15pm
• 0.98 oz Hallertau Pellets at start of boil
• 6:55pm 1.00 oz of fresh grated grapefruit peel 20 minutes before end of boil (2/3 red grapefruit, 1/3 white grapefruit)
• 7:14pm 0.64 oz Saaz: .32 at start .32 at 1 minute before end of boil
• Boil end 7:15pm

Fermenting

• Primary ferment: Plastic tub
• Pitch Wyeast 3944 Belgian Wit yeast
• Ferment temp set point: 62F
• Oxygenate with stone

Extract Addition

Rose Hip extract to be made and added right after kegging, to taste.

Kegging

• Kegged on 6/3/2013 into Keg 5

Source

Brittany started this based on a recipe from the Internet. This will be linked later. Eric helped fill in the missing info in the recipe that was not in the webpage. Brittany came up with differences in flavorants.