No water adjustments; we're naturally pretty close to (desireable) Austin water profile. I should have taken the hint on the pH, though. """Pierre Celis located his brewery in Austin because the water is perfect for brewing this style -- it's similar to the water profile in Hoegaarden. Acidulated malt can be used to drive down the pH, or you can use lactic acid per Palmer's spreadsheet to adjust the mash pH down to around 5.2 which is what I do because it's more precise. Here's a sample Austin water profile: Ca 15.0 Mg 17.0 Na 26.0 SO4 39.0 Cl 42.0 HCO3 62.0""" — http://www.homebrewtalk.com/f128/witbier-water-profile-162659/#post1879127
|2012-04-23||make starter||1.8 l||
ECY 11 starter.
|2012-04-26||make starter||1.8 l||
Wyeast 3944 starter.
|2012-04-29 13:15 EDT||strike water||6.25 gl||138 f||
Full tank: 36.5 lbs propane. Mash target of 122 for a beta-glucan rest, strike water computed to 131 + ~5 of mash-tun heating loss = 138.
|2012-04-29 13:30 EDT||dough-in||122 f||
Initial temp 135; added a bunch of water + ice.
|2012-04-29 13:50 EDT||mash||3.5 gl||144 f||
Added 3.5 gl ~boiling water to step to sacc. target of 154. Reached 144 instead in a completely full mash tun. :(
|2012-04-29 14:10 EDT||mash||140 f||
pH 6.0 @ 41.0°C. :(
|2012-04-29 14:45 EDT||1st runnings, end||5 gl||1.057||
34 lbs propane.
|2012-04-29 14:45 EDT||sparge||4 gl|
|2012-04-29 15:00 EDT||2nd runnings, end||9.5 gl||1.053|
|2012-04-29 15:00 EDT||sparge||4 gl|
|2012-04-29 15:15 EDT||3rd runnings, end||13.5 gl||1.044|
|2012-04-29 15:40 EDT||boil, start||13.5 gl||1.044|
|2012-04-29 16:10 EDT||boil, addition||12.5 gl||
Mt. Hood addition.
|2012-04-29 17:20 EDT||boil note||10.5 gl||
|2012-04-29 17:33 EDT||boil, end||10 gl||212 f||1.055||
Cooling approach: plate, but with ground water only (no ice/recirc).
|2012-04-29 17:34 EDT||boil, end||208 f|
|2012-04-29 17:36 EDT||boil, end||200 f||
6.5 gl chill water used/collected.
|2012-04-29 17:38 EDT||boil, end||195 f|
|2012-04-29 17:40 EDT||boil, end||190 f||
13.5gl chill water collected for cleaning; started dumping to basement.
|2012-04-29 17:43 EDT||boil, end||180 f|
|2012-04-29 17:45 EDT||boil, end||176 f|
|2012-04-29 17:54 EDT||boil, end||150 f||
Opened up wort flow rate to full.
|2012-04-29 18:00 EDT||boil, end||83 f|
|2012-04-29 18:05 EDT||boil, end||69 f|
|2012-04-29 18:10 EDT||boil, end||63 f|
|2012-04-29 18:15 EDT||pitch||63 f||
Wyeast 3944 into glass carboy; ECY 11 into BB. Set point at 66°F. No O₂ rig again, but did a bit of splashing when racking into fermenters.
|2012-04-30 08:00 EDT||primary fermentation||
Solid fermentation rocking; set points bumped to 68°F.
|2012-04-30 21:58 EDT||primary fermentation||
Set points bumped to 70°F.
|2012-05-01 08:00 EDT||primary fermentation||
Set points bumped to 72°F.
|2012-05-01 21:30 EDT||primary fermentation||
Set points bumped to 73°F.
|2012-05-02 08:00 EDT||primary fermentation||
Set points bumped to 74°F.
|2012-05-03 08:00 EDT||primary fermentation||
Set points bumped to 76°F.
|2012-05-03 20:00 EDT||primary fermentation||
Set points bumped to 78°F.
|2012-05-06 17:59 EDT||gravity sample||
Wyeast 3944 is at 1.019 @ 56°F. ECY11 is at 1.014 @ 55°F. Both have great color and haze. Flavors on both are muted and the body is pretty thin on both, as well.
|2012-05-13 19:21 EDT||gravity sample||78 f||1.014||
Wyeast 3944 is at 1.014 @ 55°F. ECY11 is at 1.014 @ 53°F. There's a slight tangy tartness to the ECY11 portion.
3944 into keg "A", ECY11 into keg "B". kegs filled with siphon-into-diptube method. forgot to shake starsan in keg, so headspace un-sanitized. :( Over-filled "B"; liquid up into gas tube. Fridge around 46°F, put on 17psi (~ 2.5volumes). Liquid into gas lines. :(
Disconnected gas lines, ran starsan through gas lines; drained ~1 pint from over-filled "B" keg through gas in post.
|2012-05-24 17:50 EDT||kegged||
ECY11 portion still a big tangy, but good. 3944 portion a bit simple, but good as well. Carbonation on both too low; raised regulator to 25psi ~ 3.4 volumes.