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Noel's lawnmower imp wit 4/23

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Sean
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)

Created: Thursday April 6th 2023

Original Gravity:

1.077

Final Gravity:

1.019

ABV (standard):

7.6%

IBU (tinseth):

15.8

SRM (morey):

5.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	Flaked Wheat4.5 lb Flaked Wheat	34	2	29.4%
6 lb	American - Pilsner6 lb Pilsner	37	1.8	39.2%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.5%
0.60 lb	Munich0.6 lb Munich	37	6	3.9%
0.20 lb	Rice Hulls0.2 lb Rice Hulls	0	0	1.3%
2 lb	Briess - DME Bavarian Wheat2 lb DME Bavarian Wheat	44.6	3	13.1%
1 lb	Cane Sugar1 lb Cane Sugar - (late boil kettle addition)	46	0	6.5%
15.30 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	saaz1 oz saaz Hops		Lupulin Pellet	4.9	Boil	75 min	15.76	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	saaz (Lupulin Pellet)		15.76	100%
1 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1.50 oz	Orange Zest	Spice	Boil	5 min.
1 oz	Coriander Seed	Herb	Boil	5 min.
14 g	Chamomile	Herb	Boil	5 min.

Yeast

Imperial Yeast - B44 Whiteout

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium-low
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 136 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Oak Lodge Water Supply

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mix the rice hulls into the grain and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Mash Chemistry and Brewing Water Calculator

Notes

great head retention, very creamy even w minimum bubbles coming up from bottom:
flaked oats and wheat
flaked wheat normally 5-10% but since this was a wheat beer I could go bigger on it (up to 40%)

"Use about 10% wheat to add some body to a pale ale. As much as 50% or more can be used in wheat beers such as hefeweizens and berliner weisse. Malted, flaked, or torrified wheat can be added directly to the mash; raw, unmalted wheat will need to be cooked first."
https://blog.homebrewing.org/increasing-beer-head-retention-and-body/

flaked oats can be up to 20% for certain styles
consider flaked barley addition as well and for use in saison
https://www.simpsonsmalt.co.uk/blog/flaked-barley-vs-flaked-wheat-vs-flaked-oats/

1.077 to 1.024 =7%

used coriander powder instead

1 lb grain = .75 lb LME = .6 lb DME.

I went against this I am pretty sure with my stepped mash but it still worked might work better w/out step mash:

but this is interesting:
Head retention depends on the level of proteins in your wort. So, any step in the mash that breaks down these proteins will negatively affect your beer’s foam stability. For example, the typical protein rest at 120 – 130°F (49° to 54°C) is used to break up proteins which might cause chill haze and can improve head retention. However, this rest should only be used when you use moderately-modified malts, or fully modified malts with over 25% of unmalted grain (e.g. flaked barley, wheat, rye, oatmeal) because it will break down larger proteins into smaller proteins and amino acids, thereby reducing foam stability.

In contrast, fully-modified malts (most of what you’ll buy at a homebrew shop) have already made use of these enzymes and adding a protein rest will remove body and head retention. To improve head retention, you would want to favor a full bodied, higher temperature mash, with a main conversion in the 155 – 160°F (68 – 71°C) range, and avoid intermediate protein rests.
https://www.homebrewersassociation.org/how-to-brew/secrets-better-beer-foam/