Weasel Breweries™ Recipes:
Witless Ginger™ Ginger Wit

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Single Step 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 Malt
  • 3.5 lbs. crushed (milled) Whole Raw Wheat
  • 1 lb. flaked oats
  • 1 c. corn sugar
  • 0.25 oz. coriander seeds
  • 4.5 oz. chopped fresh ginger
  • 7 oranges, zest of
  • 1 lemon, zest of
  • 1.5 oz. Hallertau hops (bittering)
  • 1 oz. Liberty hops (flavoring)
  • 0.5 oz. hallertau hops (aroma)
  • 1 tsp. Irish Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 1 vial liquid Belgian Wit yeast - White Labs #WLP400 Belgian Wit (explosive!)

1) Pre-Brewing Prep

Zest fruit, 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 phase.

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 the wheat).

3) Main Mash Saccharification

Raise to saccharification temperature of 154 F. Hold for 60 minutes.

4) Mash Out

Raise the whole mash to 170 F until saccharification is complete, approximately 20 minutes.

5) Sparging

Slowly sparge the mash, using approximately 7-8 gallons, transfering wort to boil pot.

6) Boil

After sparging, bring the wort to a vigorous boil, stirring occasionally. Inhale.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops- 1.5 oz. Hallertau hops

45 minutes: Flavoring hops- 1.0 oz. Liberty hops, 1 c. corn sugar, yeast nutrient

55 minutes: Aroma hops- 0.5 oz. Hallertau hops

60 minutes: Stop boil.

7) Chill

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.

8) Fermentation

Transfer wort 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

Prime using 0.75 c. corn sugar and bottle. Age to taste. (Weasel Breweries recommends a minimum of two months. More is usually better.)

1st brewing, 08 August 1999.

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Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011