Sunday, February 27, 2005
Batch 2005-2
Batch No 2005-2
Brew Date Feb 27, 2005
Total Qty 5.25 gllns
Beer Name Belgian Clouds
Beer Style Witbier
Water Treatment Stand 26 hours
Mash Type Infusion
Total Lbs 5 Wheat DME and 1 lb. Clear Belgian Candi Sugar
.5 lb Carahell, 3 oz Acidulated Malt
Strike Water Qty 3 gllns
1.85 qt/lb @ 170˚F
140˚F = Rest Temp 30˚F = Diff
Boil Start Time 2:45 PM
Boil Length 60 min
Irish Moss 1 tsp, 30 min
Bittering Orange 1 oz, 30 min
Whole Coriander 1 oz, 10 min
2 oz Hallertaur Hops, 4.2% ά Acid, L, 60 min, 22% Util Rate, 25.6 IBU
.75 oz Crystal Hops, 4.5% ά Acid, L, 60 min, 23% Util Rate, 10.9 IBU
.25 oz Crystal Hops, 10 min
White Labs Belgian Wit Ale Yeast #WLP400
Primary 2/27/05, OG 1.059, 13.8˚Plato, 8.0% Alcohol Potential, 82˚F, Glass Carboy
Taste Notes: Light, sweet, spicy with a hint of citrus.
Brew Date Feb 27, 2005
Total Qty 5.25 gllns
Beer Name Belgian Clouds
Beer Style Witbier
Water Treatment Stand 26 hours
Mash Type Infusion
Total Lbs 5 Wheat DME and 1 lb. Clear Belgian Candi Sugar
.5 lb Carahell, 3 oz Acidulated Malt
Strike Water Qty 3 gllns
1.85 qt/lb @ 170˚F
140˚F = Rest Temp 30˚F = Diff
Boil Start Time 2:45 PM
Boil Length 60 min
Irish Moss 1 tsp, 30 min
Bittering Orange 1 oz, 30 min
Whole Coriander 1 oz, 10 min
2 oz Hallertaur Hops, 4.2% ά Acid, L, 60 min, 22% Util Rate, 25.6 IBU
.75 oz Crystal Hops, 4.5% ά Acid, L, 60 min, 23% Util Rate, 10.9 IBU
.25 oz Crystal Hops, 10 min
White Labs Belgian Wit Ale Yeast #WLP400
Primary 2/27/05, OG 1.059, 13.8˚Plato, 8.0% Alcohol Potential, 82˚F, Glass Carboy
Taste Notes: Light, sweet, spicy with a hint of citrus.
# posted by Monique @ 7:34 PM 
