Rapscallion Tangerine Ginger Wit

Extract Recipe

Submitted By: Hornbrewer (Shared)
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Brewer: Daniel Spees
Batch Size: 5.50 galStyle: American Amber Ale ( 6B)
Boil Size: 6.99 galStyle Guide: BJCP 1999
Color: 7.4 SRMEquipment: My Equipment
Bitterness: 19.6 IBUsBoil Time: 60 min
Est OG: 1.037 (9.2° P)
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 3.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Aromatic Malt (26.0 SRM) Grain 1
8.00 oz White Wheat Malt (2.4 SRM) Grain 2
6 lbs Wheat Liquid Extract (8.0 SRM) Extract 3
1.00 oz Styrian Goldings [5.4%] - Boil 60 min Hops 4
0.50 oz Ginger Root (Boil 5 min) Misc 5
0.50 oz Orange Peel, Bitter (Boil 5 min) Misc 6
1.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 7

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