Batch Size10.077 galBoil Size11.327 gal
Boil Time60.000 minEfficiency75%
ABV5.1%Bitterness24.6 IBU (Tinseth)
Color4.4 srm (Morey)Calories (per 12 oz.)173


Total grain: 19.641 lb
Rice HullsAdjunct16.000 ozYesNo0%0.0 srm
Pale Malt (2 Row) USGrain6.000 lbYesNo79%2.0 srm
Caramel/Crystal Malt - 20LGrain10.250 ozYesNo75%20.0 srm
Wheat Malt, GerGrain12.000 lbYesNo84%2.0 srm


Sorachi Ace12.1%1.500 ozBoil5.000 minPellet6.2
Sorachi Ace12.1%0.500 ozBoil15.000 minPellet5.1
Sorachi Ace12.1%0.141 ozBoil60.000 minPellet2.9
Sorachi Ace12.1%0.500 ozBoil30.000 minPellet7.9
Cascade6%0.500 ozBoil15.000 minPellet2.5


Irish MossFiningBoil1.000 tbsp15.000 min
Yeast NutrientOtherBoil0.141 oz15.000 min
Ginger (shaved)SpiceBoil3.500 oz15.000 min
ChamomileHerbBoil1.000 oz15.000 min
Ginger (shaved)SpiceBoil1.500 oz30.000 min
Ginger (shaved)SpiceBoil1.750 oz5.000 min
ChamomileHerbBoil0.750 oz5.000 min
pH 5.2 StabilizerWater AgentMash2.029 tsp0.000 s


Wyeast - Belgian WitbierAleLiquid0.528 cupPrimary
Safale S-05AleDry2.232 tspPrimary


NameTypeAmountTempTarget TempTime
firstInfusion6.000 gal163.000 F148.000 F75.000 min
Top UpInfusion3.500 gal212.000 F170.000 F10.000 min
Final Batch SpargeInfusion4.500 gal175.000 F165.200 F15.000 min


Changes, Motivation

Consolidated ginger/hop/chamomile addititions to make the last 20 minutes less hectic. Upped the 20L just a wee bit (no real reason, just an idea). Upped the grain amounts by a wee bit to end up as whole sacks of grain instead of splitting (homebrew shop doesn't sell 25 or 50lbs bags of white wheat malt unfortunately).

7C's initial taste tests were quite favorable -- foreshadowing a depletion scenario, preemptive action was taken on the part of DEMONCAT to ensure that a new batch would be ready a mere 4 weeks after the first bottles were cracked. Since I can't really duplicate a beer exactly twice yet (one day, one day), I decided to finally give this a shot using Witbier yeast at a moderately high fermentation temp.

But then we waited and waited... and upgraded our brewing equipment. So now ten gallons shall be made, half going to Witbier year, and half going to S-05.

Homebrew shop was out of white wheat, substituted normal red wheat instead. Also dropped 1.75oz of 20L because the bag was short.


  1. Add 2.000 lb Rice Hulls, 6.000 lb Pale Malt (2 Row) US, 10.250 oz Caramel/Crystal Malt - 20L, 12.000 lb Wheat Malt, Ger, to the mash tun.
  2. Bring 6.000 gal water to 163.000 F, 3.500 gal water to 212.000 F, 4.500 gal water to 175.000 F, for upcoming infusions.
  3. Add 6.000 gal water at 163.000 F to mash to bring it to 148.000 F. Hold for 60.000 min.
  4. Add 3.500 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
  5. Add 4.500 gal water at 175.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  6. Put 2.029 tsp pH 5.2 Stabilizer into mash for 0.000 s.
  7. Bring the wort to a boil and hold for 60.000 min.
  8. Put 0.071 oz Sorachi Ace into boil for 60.000 min.
  9. Put 0.500 oz Sorachi Ace into boil for 30.000 min.
  10. Put 1.500 oz Ginger (shaved) into boil for 30.000 min.
  11. Put 1.000 oz Chamomile into boil for 15.000 min.
  12. Put 3.500 oz Ginger (shaved) into boil for 15.000 min.
  13. Put 1.000 tbsp Irish Moss into boil for 15.000 min.
  14. Put 0.500 oz Cascade into boil for 15.000 min.
  15. Put 0.500 oz Sorachi Ace into boil for 15.000 min.
  16. Put 0.141 oz Yeast Nutrient into boil for 15.000 min.
  17. Put 2.000 oz Ginger (shaved) into boil for 5.000 min.
  18. Put 1.500 oz Sorachi Ace into boil for 5.000 min.
  19. Put 0.750 oz Chamomile into boil for 5.000 min.
  20. Stop boiling the wort.
  21. You should have 10.577 gal wort post-boil. You anticipate losing 2.000 qt to trub and chiller loss. The final volume in the primary is 10.077 gal.
  22. Cool wort and pitch Wyeast - Belgian Witbier Ale yeast, Safale S-05 Ale yeast, to the primary.
  23. Let ferment until FG is 1.013.
  24. Transfer beer to secondary.

Brew Date 2012-04-28

SG1.050Volume into BK11.000 gal
Strike Temp164.000 FFinal Temp152.000 F
Eff into BK77.97%Projected OG1.052
OG1.053Postboil Volume9.500 gal
Volume Into Fermenter9.700 galBrewhouse Eff74.54
Projected ABV5.12%
FG1.008Volume9.000 gal