Monday, July 19, 2010

Watermelon Witbier (Batch #2) - Recipe & Brew Day

Even though I kegged the first batch yesterday, the first attempt at the Watermelon Witbier came out pretty similar to how I remember it tasting, so that is a good thing. There were a few things I wanted to change up, nothing too dire, but it will definitely change the flavor a bit.

Watermelon Witbier (Batch #2)– Recipe & Brew Day Stats

Brewed: Sunday, July 18, 2010



Batch Size (Gal): 8.00

Brewhouse Efficiency: 70%

Wort Boil Time: 90 Minutes

Original Gravity: 1.054

Final Gravity:

SRM: 4.70

IBU: 21.40


Grains/Sugars (Total Grain Bill (Lbs.): 17.50)

5.00 lb. Flaked Wheat

4.00 lb. Wheat Malt

3.50 lb. American Pale Malt (2~Row)

2.50 lb. Pilsner Malt

1.33 lb. Flaked Oats

0.67 lb. Munich Malt

0.33 lb. Aromatic Malt

.17 lb. Acidulated Malt


0.67 oz. Saaz, 6.80%, pellet, 60min

0.50 oz. Cascade, 7.40%, pellet, 25min

0.40 oz. Saaz, 6.80%, pellet, 10min

0.40 oz. Cascade, 7.40%, pellet, 5min


WLP400: Belgian Wit Ale Yeast 2000ml. starter

Additives & Spices

0.30 oz. Coriander, crushed, 5min

0.40 oz. Candied Ginger, chopped, 5min

0.05 oz. White Pepper, crushed, 5min


H2O/Grain Ratio: 1.32 qt/lb

Protein Rest Temp/Time: 120*F/15min

Sacch. Rest Temp/Time: 152*F/75min

Mash Out Temp/Time: 165*F/15min

Sparge Temp/Time: 170*F/30min

Pre-Boil Vol: 9.00

Post-Boil Vol: 7.80

Evaporation Rate(per hour): 9%

Ferment Temp: 76*F

Primary Fermentation (Days):

Secondary Fermentation (Days):

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