Infusion Mash. Altered Belgian Wit (white) Ale style (sue us).
Nixed the usual lactobacillus (if you miss it, back this beverage
with a glass of sour milk), added lots of fresh ginger. Elapsed
Time: 4.5 hours. Makes 5 gallons.
- 7 lbs. Pilsner
- 3.5 lbs.
crushed (milled) Whole Raw Wheat
- 1 lb. flaked
- 1 c. corn
- 0.25 oz.
- 4.5 oz. chopped
- 7 oranges,
- 1 lemon,
- 1.5 oz. Hallertau
- 1 oz. Liberty
- 0.5 oz. hallertau
- 1 tsp. Irish
- 0.5 tsp.
Yeast nutrient (optional)
- 1 vial liquid
Belgian Wit yeast - White Labs #WLP400 Belgian Wit (explosive!)
1) Pre-Brewing Prep
being careful to avoid the white pith, which adds an unwanted
bitter note. Combine coriander, orange and lemon zest, and chopped
ginger in muslin bag. Pre-boil bag of spices in approximately
two quarts of water for 8 minutes. Cover tightly and let stand
until cool. This "tea" will be added to the wort during the cooling
2) Dough In
Set a strike
temperature of 122 F. Stir mash thoroughly to ensure even temperature.
After dough in, rest at 122 F for 60 minutes (extra long to accomodate
3) Main Mash Saccharification
Raise to saccharification
temperature of 154 F. Hold for 60 minutes.
4) Mash Out
whole mash to 170 F until saccharification is complete, approximately
the mash, using approximately 7-8 gallons, transfering wort to
bring the wort to a vigorous boil, stirring occasionally. Inhale.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
of boil: Bittering hops- 1.5 oz. Hallertau hops
Flavoring hops- 1.0 oz. Liberty hops, 1 c. corn sugar, yeast
Aroma hops- 0.5 oz. Hallertau hops
Cool the wort
to 80 F or lower before adding yeast. Cool the wort as quickly
as possible to prevent infection, preferrably using a one- or
two-stage wort chiller. When nearly cool --being very careful
to maintain sanitary conditions-- add spice "tea" to wort. Transfer
to primary fermenter and pitch yeast.
to primary fermenter. Leave wort in primary fermenter until fermentation
subsides (about a week). Transfer wort to secondary fermenter
and ferment for an additional two to four weeks.
9) Bottling and Lagering
0.75 c. corn sugar and bottle. Age to taste. (Weasel Breweries
recommends a minimum of two months. More is usually better.)
08 August 1999.