At Monk’s Wit End

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David Morgan
Batch Size: 7.00 galStyle: Witbier (24A)
Boil Size: 8.81 galStyle Guide: BJCP 2015
Color: 2.9 SRMEquipment: IBeX 10gal Kettle/10gal Thermobarrel
Bitterness: 10.8 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.50 gal City of Cerritos Water 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
5 lbs Wheat, Torrified (1.7 SRM) Grain 4
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 5
1.50 oz Styrian Goldings [2.6%] - Boil 60 min Hops 6
1.00 ml Fermcap-S (Boil 60 min) Misc 7
2.00 g Seeds of Paradise (Boil 5 min) Misc 8
1.00 oz Orange Peel, Bitter (Boil 5 min) Misc 9
0.75 oz Coriander Seed (Boil 5 min) Misc 10
1 pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast 11
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 12

Notes

For tropical version Will Add 2oz+ Lime Peel into Secondary Will add 1lb Toasted Coconut into 2ndry Yeast Subs Wyeast 3444 & 3942 Could also sub with WLP400&410

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