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Rapscallion Tangerine Ginger Wit 
Extract Recipe
Submitted By: Hornbrewer (Shared)Members can download and share recipes
| Brewer: Daniel Spees | |
| Batch Size: 5.50 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 6.99 gal | Style Guide: BJCP 1999 |
| Color: 7.4 SRM | Equipment: My Equipment |
| Bitterness: 19.6 IBUs | Boil 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 |
| 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 |