Extract Recipe
Submitted By: Moz1lla (Shared)
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| Brewer: M.Lehtinen | |
| Batch Size: 4.49 gal | Style: Witbier (24A) |
| Boil Size: 4.80 gal | Style Guide: BJCP 2015 |
| Color: 4.3 SRM | Equipment: Grainfather |
| Bitterness: 0.0 IBUs | Boil Time: 5 min |
| Est OG: 1.058 (14.2° P) | |
| Est FG: 0.987 SG (-3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 9.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 8.44 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
1 |
| 2 lbs 3.27 oz |
Brown Sugar, Light, FARIINISOKERI (8.0 SRM) |
Sugar |
2 |
| 20.00 g |
Ginger Root, INKIVÄÄRI raastettu (Boil 1 min) |
Misc |
3 |
| 3.00 items |
Lemon, peel + juice. SITRUUNA (Boil 1 min) |
Misc |
4 |
| 2.00 items |
Bloodgrape juice. VERIGREIPPI (Boil 1 min) |
Misc |
5 |
| 2.00 items |
Orange, Peel + juice, APPELSIINI (Boil 1 min) |
Misc |
6 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
7 |
| 20.00 g |
Yeast Nutrient (Primary 0 days) |
Misc |
8 |
Notes
Boil 3 liters of water and add fruitpeels, juices and sugars into boiling water to pasteurize. Pour into fermenter and top up to total volume of 17 liters. OG~1055-1059 Add yeastnutrient and yeast when cooled to room temperature. Its ok to have bit of fruits in fermentor too. Fermentation is ment to be stopped @ SG 1025 to get sweetnes. ABV should be 4,7%. If you want it drier just fement a bit longer. Best way to kill the yeast is pasteurize the whole batch @ 71-75c for 5 minutes. Then siphon it to keg and force carbonate it, you want it quite high carbonated, like cider. This is traditional finnish drink enjoyed especialy in 1 of May or Vappu as we call it. You could do it without alcohol with similar recipe using baking yeast for kids. Remember, you cant bottle mature/carbonate thisone so you have to own force carbonatin system, othervise you have to pasteurize the mead in the bottles which is one kind of a sport...
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(1 ratings)
by Moz1lla