All grain Wheat Ale

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fvoegtlin

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Any comments or suggestions?

HOME BREW RECIPE:
Title: Belgium Wheat Ale
Author: Frank Voegtlin

Brew Method: All Grain
Style Name: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.53 gallons
Boil Gravity: 1.036
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.049
Final Gravity: 1.011
ABV (standard): 5.04%
IBU (rager): 14.99
SRM (morey): 3.86
Mash pH: 5.21

FERMENTABLES:
5 lb - Brewers Malt 2-Row (47.6%)
4 lb - Flaked Wheat (38.1%)
0.5 lb - Brewers Oat Flakes / Flaked oats (4.8%)
0.5 lb - Acidulated Malt - (late mash tun addition) (4.8%)
0.5 lb - Rice Hulls (4.8%)

HOPS:
1 oz - Pacific Jade, Type: Pellet, AA: 13, Use: Aroma for 10 min, IBU: 13.05
1 oz - Pacific Jade, Type: Pellet, AA: 13, Use: Aroma for 1 min, IBU: 1.95

OTHER INGREDIENTS:
1 oz - Sweet Orange Peel, Time: 5 min, Type: Herb, Use: Mash
0.5 oz - Corriander, Time: 5 min, Type: Herb, Use: Mash
7 g - Gypsum, Type: Water Agt, Use: Mash

YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 68 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: dextrose
Amount: 3.9 oz
CO2 Level: 2.2 Volumes

TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 77.8
Mg2: 12
Na: 24
Cl: 33
SO4: 170
HCO3: 0.2

MASH GUIDELINES:
1) Strike, Start Temp: 152 F, Target Temp: 152 F, Time: 60 min, Amount: 4.5 gal
2) Sparge, Start Temp: 170 F, Target Temp: 170 F, Time: 10 min, Amount: 1.8 gal, Sparge
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F

WATER REQUIREMENTS:
Strike water volume at mash thickness of 1.5 qt/lb
(includes 2 gal addition), 5.94gal (23.8qt)
Mash volume with grains, 6.78gal (27.1qt)
Grain absorption losses, -1.05gal (-4.2qt)
Remaining sparge water volume (equipment estimates 1.84 g | 7.4 qt), 1.64gal (6.6qt)
Pre boil volume (equipment estimates 6.73 g | 26.9 qt), 6.53gal (26.1qt)
Boil off losses, -0.65gal (-2.6qt)
Hops absorption losses (first wort, boil, aroma), -0.08gal (-0.3qt)
Post boil Volume, 6gal (24qt)
Kettle losses, -1gal (-4qt)
Going into fermentor, 5gal (20qt)

Total Water Needed: 7.58gal (30.3qt)


Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2023-04-11 16:45 UTC
Recipe Last Updated: 2023-04-06 16:05 UTC

Any comments or suggestions?
 
fvoegtlin said:
Any comments or suggestions?

HOME BREW RECIPE:
Title: Belgium Wheat Ale
Author: Frank Voegtlin

Brew Method: All Grain
Style Name: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.53 gallons
Boil Gravity: 1.036
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.049
Final Gravity: 1.011
ABV (standard): 5.04%
IBU (rager): 14.99
SRM (morey): 3.86
Mash pH: 5.21

FERMENTABLES:
5 lb - Brewers Malt 2-Row (47.6%)
4 lb - Flaked Wheat (38.1%)
0.5 lb - Brewers Oat Flakes / Flaked oats (4.8%)
0.5 lb - Acidulated Malt - (late mash tun addition) (4.8%)
0.5 lb - Rice Hulls (4.8%)

HOPS:
1 oz - Pacific Jade, Type: Pellet, AA: 13, Use: Aroma for 10 min, IBU: 13.05
1 oz - Pacific Jade, Type: Pellet, AA: 13, Use: Aroma for 1 min, IBU: 1.95

OTHER INGREDIENTS:
1 oz - Sweet Orange Peel, Time: 5 min, Type: Herb, Use: Mash
0.5 oz - Corriander, Time: 5 min, Type: Herb, Use: Mash
7 g - Gypsum, Type: Water Agt, Use: Mash

YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 68 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: dextrose
Amount: 3.9 oz
CO2 Level: 2.2 Volumes

TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 77.8
Mg2: 12
Na: 24
Cl: 33
SO4: 170
HCO3: 0.2

MASH GUIDELINES:
1) Strike, Start Temp: 152 F, Target Temp: 152 F, Time: 60 min, Amount: 4.5 gal
2) Sparge, Start Temp: 170 F, Target Temp: 170 F, Time: 10 min, Amount: 1.8 gal, Sparge
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F

WATER REQUIREMENTS:
Strike water volume at mash thickness of 1.5 qt/lb
(includes 2 gal addition), 5.94gal (23.8qt)
Mash volume with grains, 6.78gal (27.1qt)
Grain absorption losses, -1.05gal (-4.2qt)
Remaining sparge water volume (equipment estimates 1.84 g | 7.4 qt), 1.64gal (6.6qt)
Pre boil volume (equipment estimates 6.73 g | 26.9 qt), 6.53gal (26.1qt)
Boil off losses, -0.65gal (-2.6qt)
Hops absorption losses (first wort, boil, aroma), -0.08gal (-0.3qt)
Post boil Volume, 6gal (24qt)
Kettle losses, -1gal (-4qt)
Going into fermentor, 5gal (20qt)

Total Water Needed: 7.58gal (30.3qt)


Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2023-04-11 16:45 UTC
Recipe Last Updated: 2023-04-06 16:05 UTC

Any comments or suggestions?
Click to expand...
Are you sure about that much "flaked wheat"?
Wheat, yes. 4lbs Flaked Wheat, no. It won't ferment, or if it does, very little.
 
Welcome Frank.These are just my opinions, it is your beer.
As for the grain bill, I think you should use white wheat malt instead of the flaked wheat, or maybe go 3.5 pounds wheat malt to 0.5 pound flaked wheat. Also, your pH is kinda low, so maybe less acid malt, as in 4 ounces or less.
I think your sulfate to chloride ratio is quite high if you are aiming for light colored and malty. Get some calcium chloride in there to replace half(?) of the gypsum.
 
I concur with the above comments. I am also curious as to the acidulated malt would be a lte mash addition?
 
Herm brews said:
Welcome Frank.These are just my opinions, it is your beer.
As for the grain bill, I think you should use white wheat malt instead of the flaked wheat, or maybe go 3.5 pounds wheat malt to 0.5 pound flaked wheat. Also, your pH is kinda low, so maybe less acid malt, as in 4 ounces or less.
I think your sulfate to chloride ratio is quite high if you are aiming for light colored and malty. Get some calcium chloride in there to replace half(?) of the gypsum.
Click to expand...
Thank you for the insight!.
 
fvoegtlin said:
I have the California that needs used but if you think the Belgium yeast is a better way to go I certainly will.
Click to expand...
I would use your California Ale yeast since you have it and it needs using. Call it your Belgian spiced American wheat ale. Maybe make it again down the road, but using a Belgian yeast on that one. Have fun, enjoy beer!
 
As others have pointed out. The only fermentable in that recipe is the 2row. 5lbs worth will likely give you less than OG of 1.025.

I am betting you meant the wheat to be white wheat malt.
 
Looks like it's an American Wheat then:).

As @Minbari said check your Diastatic Powers is high enough in the mash to convert them Adjuncts.
If low like down in the 40's you'll probably need some more base grain or just mash for longer if your conversion isn't finished after an hour or so just keep it mashing longer.
 
If the acid malt is a late addition, then the pH will be higher in the conversion period and will affect how well the enzymes will work. You may want to add that earlier.
The flaked wheat will convert, it'll take longer based on the amount. I'd increase the mash time to 90 minutes and then check for conversion with iodine.
I'd also adjust the water profile to give a softer mouthfeel, but that's a personal preference.
 
Last edited:
As the others said: it won't be a Belgian wit, without Belgian yeast.
But it will still be good :)
If you can, use the same recipe with a Belgian wit yeast straight after this one. Nice test to get to know the difference :D
Belgian yeast are very expressive
 
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