Peach Cobbler 09/25/2016
Witbier

 

Type: All Grain

 Date: 9/25/2016

Batch Size: 5.50 gal

 Brewer: Joe
Boil Size: 7.85 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 5 Gal Batch - All Grain
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 49.02 %
3.00 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 29.41 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 9.80 %
0.50 lb Vienna Malt (Briess) (3.5 SRM) Grain 4.90 %
0.20 lb Acid Malt (3.0 SRM) Grain 1.96 %
0.50 lb Brown Sugar, Dark (50.0 SRM) Sugar 4.90 %
0.25 oz Magnum [12.00 %] (60 min) Hops 9.4 IBU
0.25 oz Fuggle [4.50 %] (5 min) Hops 0.7 IBU
1.00 gm Cinnamon Stick (Boil 5.0 min) Misc
0.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 items Vanilla Bean (Boil 0.0 min) Misc
1 Pkgs Belgian Wit II (White Labs #WLP410) Yeast-Ale
4.00 oz Peach Extract (Secondary 0.0 min) Misc
1.00 lb Peaches, Canned (Secondary 0.0 min) Misc
0.25 oz Amarillo [9.20 %] Hops -

 

Beer Profile

Est Original Gravity: 1.051 SG

 Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.93 % Actual Alcohol by Vol: 4.69 %
Bitterness: 10.8 IBU Calories: 202 cal/pint
Est Color: 6.8 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 9.70 lb
Sparge Water: 6.08 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 12.13 qt of water at 164.9 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
8:35Am 148F mash started - 160F strike. Added Ice to reach 148F ~5 minutes
10:00 Xfer to kettle ~7.75G
7.2 Brix
10:30 Boil Started
- .25 Magnum
7.4 Brix
11:30
- .5 bitter orange
- 1 gram cinnamon
- pinch fermentaid k
11:35 flameout
10 Brix
12:30 pitch WPL 441 at 74F in fridge at 62F
1.041 OG
12:40 69f
`1:45 cleanup done
Wort 67.5F

7 days added 2 cans peache pureed with vanilla bean and a hint of cinnamon

14 days added .25oz Amarilly

21 days kegged

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