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Half-Wit Ale
I had all of these ingredients laying around, so I threw them together. I also steeped 1 oz of bitter orange peel for the last 15 minutes (in a hop bag). Fermenting with WYeast Belgian Strong Ale
| Brewer: | Pat Gleason | Email: | - | |||||
| Beer: | Half-Wit Ale | Style: | Belgian Strong Ale | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 40 IBU | |||||
| OG: | 1.068 | FG: | - | |||||
| Alcohol: | - | |||||||
| Grain: | 1 lb. 0 oz. Flaked Oats | |||||||
| Steep: | Heated water to 150° Farenheit, added 1 lb of flaked oats (in grain bag), coverd, and removed from heat for 30 minutes. | |||||||
| Boil: | 60 minutes | SG 1.053 | 6.5 gallons | |||||
| 8 lb. 0 oz. Wheat extract 1 lb. 0 oz. Belgian candi sugar |
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| 1 tsp Irish Moss was added 45 minutes into the boil. | ||||||||
| Hops: | 2 oz. Hallertauer Mittelfruh (5% AA, 60 min.) 1 oz. Saaz (3.75% AA, 15 min.) 1 oz. Saaz (aroma) |
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| Yeast: | 2 quart starter of Wyeast Belgian Strong Ale yeast was added. | |||||||
Recipe posted 01/17/00.
