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Wit System


Details

Beer Style
1B Standard American Lager (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
75%
Recipe Volume
5.2 gal 
Boil Volume
5.2 gal 
Boil Time
60 min 
Maximum Extract
310.5 points
Potential Extract
232.9 points (75% from recipe)
Anticipated OG
1.045 SG
Boil SG
1.045 SG (at start of boil)
Anticipated Color
3.4 SRM     
Estimated IBU
19.1 IBU
Estimated FG
1.011 SG
Estimated Alcohol
4.5 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d
Mash
60 m @ 154 tempF and 10 m @ 168 tempF

Style Compliance

1B Standard American Lager
Original Gravity
1.040-1.050 SG
Final Gravity
1.004-1.010 SG
Alcohol
4.2-5.3 %abv
Bitterness
8.0-15.0 IBU
Color
2.0-4.0 SRM
 
OG
1.045 SG
FG
1.011 SG High
Alcohol
4.5 %abv
Bitterness
19.1 IBU High
Color
3.4 SRM
Overall Compliance: 60.0%

Fermentables

Name Amount Color Potential % Grist
Briess 2-Row 4.5 lbs 1.8 °L 37 ppg 50.0 %
Flaked Wheat 4.5 lbs 2.0 °L 32 ppg 50.0 %
Totals 9.0 lbs 310.5 points 100%

Fermentables

Name: Briess 2-Row
Amount: 4.5 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist50.0 %
Name: Flaked Wheat
Amount: 4.5 lbs
Color: 2.0 °L
Potential: 32 ppg
% Grist50.0 %
Totals
Amount: 9.0 lbs
Potential: 310.5 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 1.00 oz @ 5.0 %AA (5.0 AAU) 19.1 (26.6 %) Boil 60 min
Totals 1.0 oz
Hop: Golding
Amount: 1 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 1.0 oz

Yeast

Name Attenuation When
White Labs WLP400 Belgian Wit Ale 76 % Primary
Name: White Labs WLP400 Belgian Wit Ale
Attenuation: 76 %
When: Primary
 
 

Flavorings

Name Amount When Time
Coriander 0.75 oz Boil 5 min
Bitter Orange Peel 0.75 oz Boil 5 min
Name: Coriander
Amount: 0.75 oz
When: Boil
Time: 5 min
Name: Bitter Orange Peel
Amount: 0.75 oz
When: Boil
Time: 5 min
 
Recipe Source: Brad Smith