Recipes:My Rapier Wit

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My Rapier Wit

  • Brewer: Mik HeerBrandt
  • Recipe Type: All-Grain
  • Batch Size: 5 Gal
  • Original Gravity: 1.043 SG
  • Final Gravity: 1.013 SG
  • SRM: 2.6
  • IBU: 19
  • Brewhouse Efficiency: 79%
  • Boil Time: 60 Minutes

Grain/Extract/Sugar

Grain/Extract/Sugar
Amount Name
4.0 lbs Belgian Pilsner
4.0 lbs Unmalted Wheat
0.5 lbs Rolled Oats

Hops

Amount Name Alpha % Boil Time
1.0 oz Styrian Goldings 5.0% 30 min
0.5 oz H. Hersbrucker 4.5% 15 min

Additional Additions

  • 25 grams Fresh Ground Coriander - 10 minutes in boil
  • 14.5 grams Bitter Orange Peel - 20 minutes in boil
  • 12.0 grams Fresh Orange Peel - 10 minutes in boil

Yeast

Belgian Wit (Wyeast #WY-3944)

Directions

Dough in at 117F. 20-minute rests at 117F and 122F. 60 minute rest at 146F. Mash out to 160F. Boil 30 minutes before adding the first hop addition. Primary ferment at 66F. Secondary 2 weeks at 60F. Prime, bottle or keg.

Be sure to pitch enough yeast to get a good fermentation and full attenuation.


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