Hannibal's Agrumi

Not a pure style - more like an almalgam of Weizenbock and Belgian Wit and an Abbey Ale, slightly spiced, citrusy, and moderately alcoholic. This is meant to be consummed during January or February, preferably after skiing or other outdoor activity.

Brewer:	the Red Stoners		Email:	-
Beer:	Hannibal's Agrumi		Style:	Weizenbock
Type:	Extract w/grain		Size:	5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	15 IBU
OG:	1.058		FG:	1.015
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Use bottled spring water.
Grain:	1 lb. American crystal 60L 1 lb. Dextrine malt (Cara-Pils)
Steep:	155-160°F for 20-25 minutes
Boil:	60 minutes	SG 1.097	3 gallons
	6.6 lb. Wheat extract .5 lb. Honey
	at last 5 minutes of boil, add juice & zest from 1 orange, 1 lemon, and 2 tangerines, 1/2 teaspoon crushed corriander, 1/4 teaspoon whole black pepper, and 2 cloves
Hops:	1.5 oz. Hallertauer Hersbrucker (3% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (3% AA, 45 min.) .5 oz. Hallertauer Hersbrucker (3% AA, 15 min.)
Yeast:	either Begian Wit, other Wheat Yeast, or other Belgian Abbey yeast.
Carbonation:	prime w/ 3/4 cup corn sugar

Recipe posted 11/01/09.