Twice Spiced Abbey Weiss

All Grain Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.50 galStyle: Belgian Specialty Ale (16E)
Boil Size: 7.03 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: Brett's 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Bitterness: 34.0 IBUsBoil Time: 60 min
Est OG: 1.043 (10.6° P)Mash Profile: Brett's light body wit, 1.75 qt/lb
Est FG: 1.008 SG (2.1° P)Fermentation: Belgian Ale
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
3 lbs Wheat Malt, Bel (2.0 SRM) Grain 2
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
2.00 oz Tettnang [4.5%] - Boil 60 min Hops 4
0.50 Whirlfloc Tablet (Boil 15 min) Misc 5
0.10 oz Chamomile Flowers (Boil 0 min) Misc 6
0.10 oz Coriander Seed (Boil 0 min) Misc 7
1 pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast 8

Notes

Standard recipe from Central Street Farmhouse. 2015-03-26: Brew day Used 1.75 qt/gal + 0.75 Gal to fill RIMS for mash. This was roughy 4.5 gals. Not sure how to account for this in BeerSmith. Resulted in generous water above grain bed. Might try not ading 0.75 Gals and see if enough for water over grain bed of 1.5" to 2". I heated the water in the mash tun to 108ºF for strike temp with a grain temp of 63.5ºF. I used the target temp of 104ºF for the mash tun. Resulting grain temp was 106ºF, or just 2ºF high for dough-in. See notes in Evernote. Timed rise from 122ºF to 148ºF, or a 26ºF rise, and got 20 minutes or 1.3 ºF/minutes. Applied back into mash profile. This was without the lid. Need to run again with the lid on next batch. Timed Rise from 148ºF to 168ºF, or 20ºF rise, and got 21 minutes or .95ºF/minute. Hmmph... Because I'm trying to figure this out, most of my mash times are running way over. It will be interesting to see my efficiency and SG numbers. 2015-03-29: Temps rising one degree per day per fermentation profile. I am getting sulfer smell today though it is mild. Temp in fermenter lags ambient temp by a degree or so but ambient temp tracks profile. 2015-04-01: I've been using a bit of an excelerated ramp on my fermentation temperature and hit about 70ºF today and bubbling has slowed to the point I am moving to secondary. I got an SG of 1.023 with the refractometer. 1.012 @ 71.3ºF via hydrometer (1.013). Big diff but I trust the hydrometer. 2015-4-15: Read SG of 1.009 @ 73.1ºF or 1.009. Very Cool! I'm going to reduce the temp in here to 60ºF but the temps may vary based on warming outdoor temps. 2015-04-22: Priming with mostly corn sugar but needed a little more so also using a little cane sugar (abt 1 oz). Using 5.55 oz sugar should give me 3.06 volumes CO2 accounting for CO2 presently in wit at 60ºF. SG=1.010 @ 62.7ºF or FG = 1.010. Higher? One or other measurement is slightly off and it sure was close to getting a 1.009 today. We produced 51 12 oz bottles today. That is 612 oz or 5 gal exactly.