Brunssi Mestari 2000 Brew Session

Brew Session Info

Brew Date 3/8/2019

Notes (Include any important notes from brew day until tasting)

3 gallons transferred to fermenter at 75F, steeped with spices and Amarillo hop hash only; yeast is wlp550 that was started in 1L of starter wort, unknown pitch rate beyond that. 1 gallon transferred to fermenter at 105F, steeped also with 2oz hibiscus flowers; yeast is Imperial Loki flake, 0.8g pitch. Both fermenters are heat wrapped. 3/9 - the WLP550 beer is already winding down, probably peaked in activity 12 hours after pitch. The Loki beer is taking off now. 3/11 - fermentation appears to be done with both fermenters. I'm going to bottle the kveik gallon sooner than later but will let the saison strain sit for at least 2 weeks. 3/13 - Loki variant with Hibiscus bottled today with a 1.015 terminal gravity. Sample is quite tart with hop element and coriander on the breath. 3/20 - bottling saison yeast variant. Pulled 1.013 on the pycnometer. Taste of orange juice and coriander. 3/27 - quite a buttery flavor still that is not so pleasant. The head retention and lacing are remarkable.

Water Infusion

Brew Session Specific

Grain Weight

7.75 lb kg

Grain Temp

63 °FC

Target Mash Temp

152 °FC

Mash Thickness

2 qt/lbl/kg

Total Boil Time

60 min.

Wort Into Fermenter

4 gals liters

Equipment Profile

Grain Absorption

0.15 gals/lb liters/kg

Sparge Grain Absorption

0.01 gals/lb liters/kg

HLT-MT Heat Loss

°FC

Mash Tun Loss

0.25 gals liters

Brew Kettle Trub Loss

0.5 gals liters

Boil Loss

1 gals/hour liters/hour

Wort Shrinkage

0.2 gals liters

Calculated Totals

Total Water Needed

6.94 gals liters

Mash Tun Capacity

4.50 gals liters

Mash/Strike Volume

4.13 gals liters

HLT Temperature

160.35 °FC

Strike Temperature

160.35 °FC

1st Runnings

2.97 gals liters

Sparge Volume

2.81 gals liters

Total Runoff

5.70 gals liters

Mash / Boil

Mash

Mash PH

Mash Start Temp

154 °FC

Mash End Temp

°FC

Mash Time

90 minutes

Boil

Pre-Boil Gravity

1.043 1.044 (estimated)

Boil Volume

4 gallons liters 5.70 (gallonsliters estimated)

Boil Time

30 minutes minutes (30 minutes estimated)

Post-Boil Volume

4 gals liters

Gravity Estimates

Based on boiling 4.00 gallonsliters at 1.043 for 30 minutes, this will decrease your wort by 0.50 gallonsliters, bringing your after boil OG to 1.048.

You were planning on an OG of 1.048 so you are right on track. Nice job!

Fermentation

Volume in Fermenter

4 gallons liters 4.00 (gallonsliters estimated)

Original Gravity

1.048 (1.048 predicted)

Final Gravity

1.013 (1.013 predicted)

Conditioning

Condition Date

3/20/2019

Bottle/Keg

Priming Sugar Type

Dextrose

Priming Sugar Amount

3.25 oz g

Tasting Notes (1)

Tasted on 4/7/2019 by CheeseNips

Notes:

Pours 1.5 fingers of creamy foam that doesn't go away, in a very light yellow color. Aroma is a very bready yeast with a little clove perhaps. Flavor is similar to aroma in that it is a bready yeast but more muted and with a nondescript fruity tang - slight orange and not sour - and then a spice flavor that makes me think of coriander. Body is medium and carbonation is only slightly sharp. Overall, the beer is pretty good with the flavors a little less potent than I was expecting. I'm not sure how it would rank as a Wit but I'd love to know. In any case, 4 stars.

Recipe Facts

Brunssi Mestari 2000

Witbier

4.00 Gallons Liters Batch Size
4.50 Gallons Liters Boil Size
30 min Boil Time
1.048 OG
1.013 FG
23.1 IBU (tinseth) Bitterness
0.48 BG:GU
3.3° SRM Color
69% Efficiency
4.5% ABV Alcohol
159 per 12oz Calories

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