Blanc Witbier
|
Witbier
|
50 Litres |
1.045 |
1.009 |
4.67 |
13.65 |
2.9 °L
|
243 |
0 |
|
|
Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 267.7 g |
Creation
Date: 5/20/2020 6:11 AM |
Notes: A malátát a cefrézővízzel 37 fokon keverjük be és addig tartjuk ezen a hőfokon, amíg el nem érjük a kívánt pH értéket. Ehhez folyamatos mérésre van szükség és az ideális érték az 5.4.
Komlóforralásnál:
- 80 g friss narancshéj fehér rész nélkül 15 perc
- 8 g korinadermag (sugárvédett) 15 perc
- 20 g friss citromhéj fehér rész nélkül 15 perc
- 100 g szárított bodzavirág 2 perc
Élesztő:
- YEASTFLOW WIT'N A MINUTE -WITBEER ALE (YF-207)
https://dev.bjcp.org/style/2015/24/24A/witbier/
BJCP elvárások
IBU
8 - 20
SRM
2 - 4
OG
1.044 - 1.052
FG
1.008 - 1.012
ABV
4.5% - 5.5% |
|
Belgian
|
Belgian Pale Ale
|
18 Litres |
1.063 |
1.013 |
6.54 |
24.29 |
4.31 °L
|
243 |
0 |
|
|
Boil
Size: 27.81 Litres |
Boil Time: 100 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: BrownSugar |
Priming Amount: 112.5 g |
Creation
Date: 5/12/2022 7:41 PM |
Notes: |
|
Lucia I
|
Witbier
|
20.8 Litres |
1.052 |
1.015 |
4.74 |
21.93 |
3.9 °L
|
243 |
0 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2022 7:07 PM |
Notes: |
|
Ganoderma
|
Saison
|
108 Gallons |
17.599 |
1.857 |
8.55 |
9.49 |
4.48 °L
|
243 |
0 |
|
|
Boil
Size: 93 Gallons |
Boil Time: 60 |
Boil Gravity: 20.2 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2021 1:33 PM |
Notes: |
|
Martina Belgian Saison
|
Saison
|
45 Litres |
1.065 |
1.008 |
7.44 |
19.65 |
10.81 °L
|
243 |
0 |
|
|
Boil
Size: 56.22 Litres |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: InvertSugar |
Priming Amount: 462.6 g |
Creation
Date: 4/13/2021 1:21 PM |
Notes: mash at 67 °C for 90 minutes.
Boil wort for 75 minutes adding hops whit 75 mins and whirlpool and spices with 15 and 5 minutes left in boil.
Ferment at 20 °C for 4 weeks in the primary and 8 weeks in the secondary.
Aging for 3 months in the bottle
|
|
The Other Half
|
Saison
|
5.5 Gallons |
1.066 |
1.005 |
8 |
45.56 |
4.59 °L
|
243 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2021 3:12 PM |
Notes: This is one half of the (10 gallon) brew session. This first half will be pulled off before hop stand begins and will be fermented as a saison. 2nd half will be fermented as a hazy IPA. |
|
Blé Rouge Saison
|
Saison
|
19 Litres |
1.049 |
1.009 |
5.2 |
41.54 |
3.7 °L
|
243 |
0 |
|
|
Boil
Size: 23.9 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2021 9:54 PM |
Notes: |
|
Awesome Recipe
|
Witbier
|
23 Litres |
1.043 |
1.007 |
4.66 |
21.91 |
4.51 °L
|
243 |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 145.8 g |
Creation
Date: 1/8/2021 11:49 PM |
Notes: |
|
Keith's Dark Saison
|
Saison
|
7.5 Gallons |
1.064 |
1.017 |
6.26 |
19.4 |
17.5 °L
|
243 |
1 |
|
|
Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2020 9:54 PM |
Notes: |
|
Blondie
|
Belgian Blond Ale
|
5.5 Gallons |
1.071 |
1.015 |
7.41 |
33.19 |
9.5 °L
|
243 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2020 5:33 AM |
Notes: |
|
Big Hoppy Saison / Raspberry Wheat
|
Saison
|
11 Gallons |
1.057 |
1.006 |
6.68 |
24.58 |
7.82 °L
|
243 |
1 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2018 11:23 PM |
Notes: Going to do pull half this batch through a CFC after 60 minute boil and ferment with US05 / 1056. Plan to add raspberry to fermenter after 4-5 days of fermentation to avoid major blowoff but help with biotransformation during active ferment.
Other half is going on a Bootleg biology saison yeast cake. Tons of citrus / NZ hops will be added to kettle to steep after top half is drawn off. Will be dry hopped as well. I will add a quart of sorghum syrup made from local harvest. Will get a gallon at 1.080 spec gravity and condense it down before adding to give a small amount of caramel. |
|
5.5 Gal Saison
|
Saison
|
5.5 Gallons |
1.049 |
1.004 |
6.01 |
40.9 |
6.45 °L
|
243 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2019 8:29 PM |
Notes: OG 1.054 FG 1.003
Max Temp 77*
Very Dry
Dry hop 4 days, 1/2 oz. ea Saaz & Haullertau Blanc
Bottle date : Nov 10, 19
3.2 Vol Co2 4.4 oz Turbinado |
|
Awesome Recipe
|
Witbier
|
25 Litres |
1.046 |
1.013 |
4.26 |
18.06 |
4.03 °L
|
243 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 62 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2019 1:16 PM |
Notes: |
|
Witbier
|
Witbier
|
23 Litres |
1.044 |
1.007 |
4.9 |
22.44 |
3.78 °L
|
243 |
0 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 58 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/30/2019 9:20 AM |
Notes: |
|
Miss Saison
|
Saison
|
24 Litres |
1.051 |
1.004 |
6.21 |
25.38 |
4.19 °L
|
243 |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.11 bar |
Creation
Date: 8/16/2019 3:44 AM |
Notes: |
|
Summer Saison (Belgian)
|
Saison
|
5.5 Gallons |
1.05 |
1.012 |
5.04 |
57.73 |
5.91 °L
|
243 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2019 5:37 PM |
Notes: orange zest 1 min
3 tsp coriander at 1 min
peel from 1 orange 5 min
meat from 1 orange at 5 min
a few peppercorns at 5 min
whirlfloc at 10 min
1.5 tsp gypsum
|
|
Saison
|
Saison
|
19 Litres |
1.055 |
1.014 |
5.47 |
27.23 |
7.4 °L
|
243 |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2019 9:01 PM |
Notes: Also add
Orange zeste
Lime Zeste |
|
GALO BRANCO -WITBIER LARANAJA BRAVA&COENTRO
|
Witbier
|
30 Litres |
1.046 |
1.013 |
4.37 |
13.58 |
3.91 °L
|
243 |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2019 12:23 PM |
Notes: |
|
VierGranenBlond Van De Bierjuwelier
|
Belgian Blond Ale
|
34 Litres |
1.062 |
1.013 |
6.49 |
27.77 |
5.49 °L
|
243 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 2.63 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2018 12:50 PM |
Notes: --------MAISCHEN---------
>22 L (als het kan in de pan: voeg water toe 23.5 L) inmaischen (1.5 L spelt voorbehandelen, 1L haver voorbehandelen, 21 L in grote pan voor inmaischen eiwitrust stap).
Let op! Haver eerst verstijfselen (>85 grC, 30 min) in 1 L water.
Let op! Rogge eerst voorbehandelen door 30 min rust bij 38-40 grC. Hier breken beta-glucanen (gomstoffen) af, wat veel aanwezig is bij rogge en het latere probleem geeft van verstopping bij filteren.
Voeg haver en rogge samen toe met rest van het mout aan de 21 L water à 50-54 graden voor eiwitrust.
-------FILTEREN EN SPOELEN-------
Verdeel het beslag over de vier emmers met gaatjes. Aan het begin loopt dit snel door omdat er nog geen filterbed is ontstaan.
Maak alvast spoelwater (12 L, 80 grC, pH 5 a 5,5).
Vang het doorgelopen wort op. Doe het terug in de pan en verwarm tot 78-80 grC. Giet het nogmaals over de filterbedden. herhaal deze stap nog 1 keer. Tussendoor kan je wat van de top van het bostelfilterbed verwijderen als daar veel meuk op is neergeslagen.
Laat staan tot het doorgelopen is. Bij verstoppingen, snij in de koek bovenop het filterbed.
Spoel met 16 L (4 L per emmer) spelwater (80 grC, pH 5 a 5,5).
Meet na filtratie hoe veel wort is verkregen (evt van hoeveel SG door te meten met refractometer, leuk voor bijhouden). Doel is dus rond de 25 liter.
------KOKEN, WHIRLPOOLEN & AFKOELEN------
Kook volgens kookschema met hopgiften.
Na koken zou 20 a 21 L wort over moeten blijven (uitgaande van 25L start en ongeveer 15 a 20 procent verlies door kook).
Voeg 1 blok ijs a 2L Bar-le-duc toe. Laat smelten, temperatuur zou rond de 75 a 80 grC uit moeten komen. Voeg de whirlpool hopadditie toe (20 min).
Koel wort verder af met 6 L ijs (3 maal 2 pakken bevroren Bar-Le-Duc, snij open met steriel mes). Dit duurt even (half uur?). Planning is wsl handig om nu te eten.
Hevel het afgekoelde wort over naar de fermentatietank. Meet de temperatuur en voeg afhankelijk daarvan nog bevroren / gekoeld (koelkast) / kamertemp koelwater toe. Meet de SG met de refractometer om het juiste stamwortgehalte te behalen. Als het goed is zouden we 10 a 13 liter koelwater nodig moeten hebben (20 na kook -> 30 a 33 liter wort met 1.062 SG).
----FERMENTEREN & BOTTELEN----
Voeg de gist toe en installeer waterslot. Volgende dag schud s ochtends nog flink met de ton om extra zuurstof in op te laten lossen. Meet 1 a 2 maal daags de SG met de refractometer. Hevel over op secundair vat nadat hoofdvergisting voorbij is (75% van de SG zakking bereikt, meestal na 3 a 6 dagen), zodat het bier niet meer op de uitgezakte gistkoek ligt. Laat nu voor nagisting staan voor nog circa een week totdat eind SG is gehaald.
Voor het bottelen: hevel het jongbier van het bezinksel af, over in een/twee andere tonnen/emmers. Maak het 60L fermenteervat schoon. Meet (wegen?) hoeveel bottelbaar bier is verkregen. Voeg de juiste hoeveelheid suikerwater toe in de schoongemaakte 60L ton toe. Hevel het te bottelen bier terug in de 60L ton, zodat het suikerwater goed vermengd met het bier.
Sluit nu het afvulpijpje aan op het kraantje en bottelen die hap!
---NOTITIES GISTSTARTER MAKEN---
2jan: maak 4,5 a 5 L gist starter wort: schroot 1 KG pilsmout en voeg het bij 4,25L water. maischen: 20 min bij 53 grC. Een uur bij 67 gr. Vijf min bij 78. Koel wort af, doe in gistfles, voeg magn roerder toe en zet op magn roerplaat. roerplaat aan en beluchten tot ptichen.
4jan: isoleer gist uit latrappe blond flesje. Voeg 25 mL SOC toe, breng over naar erlenmeyer, zet gedurende de dag bij 37 gr shaker. Savonds de starterswort geent.
6jan: schuim is te zien op wort in de geroerde giststarter.
7jan savonds: SG meting (uitgevoerd op 8 jan, sample overnacht in koelkast, mee naar het lab want eerst centrifugatie nodig) was 1.020, gecorrigeerd met tooltje is dat 1.009. Dan lijkt t mij redelijk klaar.
8 jan sochtends: mostertje ook gecentrifugeerd, nu SG meting 1.019, gecorrigeerd met tooltje 1.007. |
|
Peppa Corn Saison
|
Saison
|
4.25 Gallons |
1.056 |
1.007 |
6.51 |
33.41 |
3.96 °L
|
243 |
0 |
|
|
Boil
Size: 5.25 Gallons |
Boil Time: 45 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2018 4:15 PM |
Notes: 1st run: 16-4.6= 11.4 qts
sparge: 21-11.4=9.6---> 10
OG: 1.055 at 4.3. gal
pitched on wonderkomer/brett yeast cake at 67F
minimal activity for 24 hours, pitch wyeast french saison, |
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