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Spicy Half-Wit
| Brewer: | Rick Rogan | Email: | - | |||||
| Beer: | Spicy Half-Wit | Style: | Belgian Dubbel | |||||
| Type: | Extract | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.083 | FG: | 1.018 | |||||
| Alcohol: | 8.4% v/v (6.6% w/w) | |||||||
| Water: | Purchased spring water - (source: Pennsylvania mountain springs). | |||||||
| Grain: | 1 lb. British pale 1 lb. Dextrine malt (Cara-Pils) 8 oz. Belgian Special B |
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| Steep: | Brought grains up to approximately 155°F & held for about 50 minutes. Sparged with 1 gallon of 170°F water. | |||||||
| Boil: | 60 minutes | SG 1.069 | 6 gallons | |||||
| 5 lb. Light dry malt extract 3 lb. Wheat extract 1.00 lb. Belgian candi sugar |
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| 1 oz. Irish Moss Powder at 20 minutes 1 oz. Sweet Orange Peel at 15 minutes 1 oz. Crushed Coriander Seed at end of boil |
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| Hops: | 1 oz. Hallertauer (4.6% AA, 60 min.) 1 oz. Saaz (3.6% AA, 15 min.) 1 oz. Saaz (aroma) |
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| Yeast: | White Labs #WLP530 Belgian Abbey Ale | |||||||
| Log: | 1 week primary at 70°F. 1 week secondary at 70°F. | |||||||
| Carbonation: | Will either force carbonate in a Corny Keg of Bottle condition with 5 - 7 oz. Corn Sugar. | |||||||
Recipe posted 06/18/06.
