Luna Azul

Posted: April 13, 2013 in Uncategorized
Luna Azul
Witbier

 

Type: All Grain

Date: 4/14/2013

Batch Size: 5.00 gal

Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.70 %
4.50 lb PNW Malt (3.0 SRM) Grain 48.65 %
4.50 lb White Wheat Malt (2.4 SRM) Grain 48.65 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 18.4 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc  
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc  
1.50 oz Whole Wheat Flour (Boil 5.0 min) Misc  
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 1000 ml] Yeast-Wheat  
 

Beer Profile

Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.66 % Actual Alcohol by Vol: 4.95 %
Bitterness: 18.4 IBU Calories: 222 cal/pint
Est Color: 4.4 SRM Color:

Color
 

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 9.25 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.78 qt of water at 158.8 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 11.2 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F  
 

Notes

Luna Azul
Witbier

 

Type: All Grain

Date: 4/14/2013

Batch Size: 5.00 gal

Brewer: Matt Kirchoff
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.70 %
4.50 lb PNW Malt (3.0 SRM) Grain 48.65 %
4.50 lb White Wheat Malt (2.4 SRM) Grain 48.65 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 18.4 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc  
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc  
1.50 oz Whole Wheat Flour (Boil 5.0 min) Misc  
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 1000 ml] Yeast-Wheat  
 

Beer Profile

Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.66 % Actual Alcohol by Vol: 4.95 %
Bitterness: 18.4 IBU Calories: 222 cal/pint
Est Color: 4.4 SRM Color:

Color
 

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 9.25 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.78 qt of water at 158.8 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 11.2 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F  
 

Notes

4/13 – Brew day went well and my buddy Derek stopped by to down to down a couple of beers with me. I did run into a slight hiccup while cooling. While recirculating the wort to cool one of the worm clamps on my poly tubing cut into the tube and was leaking a small amount of wort. Otherwise I hit 77% efficiency. Should be a tasty brew to welcome spring!
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