Belgian Wit Brewday

The homebrew club around here periodically does split batches, in which a bunch of people use the same recipe but with some small variation in the ingredients. That way, differences in the final beer should ideally be attributable to one variable, giving the brewers a way to see how one particular ingredient will change the final beer.

Of course, this doesn't control for process variations, although the instructions provided by the club leader did specify mash temp and a few other variables. Additionally, because of my equipment limitations I had to scale the recipe down to 3 gallons.

This split batch will be a Wit Beer brewed with different types of yeast, keeping the other ingredients the same. I selected WY3944 - Belgian Wit.

Belgian Wit 

5.375# Belgian Pils
11oz Munich 10L
11oz Table Sugar
11oz White Wheat Malt

Hallertau, 4.1%, 80min

WY3944

Expected OG/FG/IBUs /ABV: 1.063 / 1.016 / 22 / 6.1%

Brewed 7/20/13

I didn't take good notes that day since I was busy and had other stuff going on as I was brewing. Lots of things to do in the summer.... But I did note that I was slightly under gravity, and pitched the yeast a little to warm.

Bottled on 8/14, going for 2.7 volumes of CO2. Got a small amount left in the bottling bucket. It tasted a bit "green", with a lot of yeast still in suspension.

I hope it turns out like Allagash White. Possible, though perhaps not probable.