Chris Simental's BrewBlog > Brew Log

Haas Wit

Specifics

Style:

Category:	Belgian and French Ale
Number:	16A

A refreshing, elegant, tasty, moderate-strength wheat-based ale.

Commercial Examples: Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale.

Brew Date:

May 02, 2010

Yield:

6 gallons

Color (SRM/EBC):

3.6/7.1

Bitterness:

20.1 IBU (Daniels)

BU/GU

0.4

Calories:

164 (12 ounces)

ABV:

5.3%

ABW:

4.2%

Batch No:	04-10
OG:	1.050
OG (Plato):	12.39° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.34° P
App. Atten.:	79.3%
Real Atten.:	65%
Status:	Primary

General Information

Method:	All Grain

Method:

All Grain

Water
Add 2g Gypsum for balance between malt and hops. Add a smidge of vitamin C to HLT and sparge water to kill any cholormine.

Yeast
Wyeast 3944, 1 liter starter

Fermentation
Begin at 68 F. Raise to 72 F by last 1/3 of fermentation.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

5.00 pounds

Pilsner (2 Row) Bel

43.9% of grist

5.00 pounds

Wheat, Flaked

43.9% of grist

1.13 pounds

Oats, Flaked

9.9% of grist

0.25 pounds

Munich Malt

2.2% of grist

11.38 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	6 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	8.5 gallons	6 gallons (final boil volume) ÷ 0.96 (cooling) + 2.3 gallons (boil evaporation)
Grain Amount:	11.4 pounds
Grain Absorbtion:	2.4 gallons
Total Water Needed:	11.9 gallons	8.5 gallons (runoff) + 2.4 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	8.1 gallons	11.9 gallons (total water) – 3.8 gallons (mash water)

)

100% of grist

Adjuncts

0.50 pounds

Rice Hulls

Miscellaneous Ingredients (Non-Fermentable)

1 gram

Chamomile Flowers (Dried) @ 5 minutes

11 grams

Coriander Seed @ 5 minutes

43 grams

Fresh Orange Peel @ 5 minutes

Gypsum (Calcium Sulfate) @ 60 minutes

Hops

1.35 ounces

Hallertauer
4.00% @ 60 minutes
Type: Aroma
Use: Boil

5.4 AAUs

1.35 ounces

Total Hop Weight

5.4 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Mash Profile

Witbier Mash

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.2

Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In - Protein Rest	Infusion	20 min.	122°F
2	Saccharification Rest	Temperature	60 min.	154°F

Fermentation

Primary:	4 days @ 68° F
Secondary:	7 days @ 72° F
Tertiary:	0 days @ ° F
Age:	28 days @ 52° F

Tasting Reviews

	0 Reviews		Submit a Review		Refresh Page

0 Reviews

Submit a Review

Refresh Page

Awards & Competitions

Entry Name:	Haas Wit
Competition:	2010 LA County Fair
Date:	Aug 14, 2010
Style:	Witbier
Place:	2nd (Silver)

More BrewBlogs

Fiddy Fiddy Rye	Jun 13, 2010
Dark Heather Saison	May 30, 2010
Haas Wit	May 02, 2010
Maude’s Mild	Mar 21, 2010
Easy Does It Pale Ale	Feb 07, 2010
Bohemian Pilsner	Jan 03, 2010
Oktoberfest 2	Dec 10, 2009
Altbier (Alt Whitman)	Nov 08, 2009
<< < More [1] 2 3 4 5 > >>

Brew Status

Belgian Tripel (Bourb...	Bottled
Fuller's ESB Clone	Bottled
Oktoberfest 2	Bottled
Altbier (Alt Whitman)	On Tap
Bohemian Pilsner	On Tap
Easy Does It Pale Ale	On Tap
Robust Porter	On Tap
Dark Heather Saison	Primary
Fiddy Fiddy Rye	Primary
Haas Wit	Primary
Maude’s Mild	Primary