I know it has been awhile since I posted any updates to the site. I've been busy preparing for what I am going to call the summer of beer. I've been trying to work out a plan for what beer I will be brewing and when. My goal is to have all my fridges full of beer and to get things rolloing I did a 10 gallon batch that I split with Sasion and Wit yeast. We will see how it turns out.

Here is the recipe I used.

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BeerSmith Recipe Printout - www.beersmith.com
Recipe: BB- Wit
Brewer: Damon Lewis
Asst Brewer: Chris White
Style: Witbier
TYPE: All Grain
Taste: (0.0)

Recipe Specifications

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Batch Size: 13.00 gal
Boil Size: 17.09 gal
Estimated OG: 1.050 SG
Estimated Color: 3.9 SRM
Estimated IBU: 14.8 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:

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Amount Item Type % or IBU
10.00 lb Wheat Malt, Bel (2.0 SRM) Grain 40.8 %
9.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 36.7 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 8.2 %
2.00 lb Wheat, Flaked (1.6 SRM) Grain 8.2 %
1.55 oz Goldings, East Kent [5.50%] (45 min) Hops 11.9 IBU
1.03 oz Saaz [3.80%] (15 min) Hops 2.9 IBU
0.50 oz Coriander Seed (Boil 0.0 min) Misc
0.50 oz Orange Peel, Bitter (Boil 0.0 min) Misc
1.50 lb Honey (1.0 SRM) Sugar 6.1 %
1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 23.00 lb

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Name Description Step Temp Step Time
Mash In Add 28.75 qt of water at 161.4 F 150.0 F 90 min

Notes:

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• Honey used is orange blossom honey from whole foods.
  
• also used chris' boil kettle.
  
• Split Batch 5 used sasion yeast other 5 used wit yeast no starters strait from tube. shaken for airation
  

4/12- sasion batch fermentation slowed is at 6.75 brix now or 1.011. tastes young but good.
wit batch is still chuging along so I did not take a sample.
4/14 - sasion batch moved to keg w/ short dip tube to make room for new batch in ferm fridge.

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