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Wit/IPA

168 calories 17.6 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.88 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created Friday May 13th 2016
1.051
1.013
5.02%
19.51
4.61
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale Ale5.5 lb Pale Ale 37 3.5 46.2%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 25.2%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 21%
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 3.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.2%
11.9 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.44 oz Magnum0.44 oz Magnum Hops Pellet 12.7 Boil 60 min 19.51 6.8%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 0 min 15.5%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 15.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 15.5%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 2 days 15.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 15.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 2 days 15.5%
6.44 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 158 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Indian Coriander Spice Boil --
6.50 g Orange Peel Other Boil --
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Soak Rice Hulls in HOT water before adding to mash tun.


BREW DAYS NOTES:
Mash Temp: 150F added approx 2L of boiling water to try to raise temp.
Left approx 1-2L in mash tun because kettle was getting too full.
OG: 1.042 (need to get to 1.005 to get to 4.8% (http://www.brewersfriend.com/abv-calculator/)
Took approx 4 hrs to cool to temp as thermometer didn't work.

Pitched at 11:15pm Friday at 75degrees in cold room. Will check temp. in the morning.
Dropped to 66 by 8am Sat morning in cold cellar.
Moved to Dining Room Sat morning 11am. Rose to 68 Saturday evening. 1 inch krausen. At 70 on Sunday morning. 2 inch krausen.

SECOND BREW DAY NOTES:
Used 26g of Orange (slightly less than 1.5 oranges peel with potato peeler). No yeast nutrient. OG: 1.046

Fermented in dining room at 73 for 9 days. bottled on Aug 2 with 4.74oz of sucrose (2.4vols).

THIRD BREW DAY NOTES:
Used 28g of Oranges. No yeast nutrient. OG 1.040
Fermented with mixed culture of 3711 + Brett C. Stored in SSC at 74F
Used Warrior (0.48 oz) instead of Magnum. Mashed at 144F for 60 min.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-09-29 20:04 UTC
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