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Spicy Half-Wit
A recipe I made by mistake once before when I bought a 4lb. can of Alexander's Wheat Malt Extract by mistake, (rather than Alexander's Pale Malt Extract). Turned out excellent so I'm doing it again, but, this time with a little spice added.
| Brewer: | Rick Rogan | Email: | - | |||||
| Beer: | Spicy Half-Wit | Style: | Belgian Dubbel | |||||
| Type: | Extract | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.078 | FG: | 1.018 | |||||
| Alcohol: | 7.7% v/v (6.1% w/w) | |||||||
| Water: | Purchased spring water - (source: Pennsylvania mountain springs). | |||||||
| Boil: | 60 minutes | SG 1.071 | 6 gallons | |||||
| 5.23 lb. Light dry malt extract 3.99 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 (4.25% AA, 60 min.) 1 oz. Saaz (3.75% 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: | Bottle conditioned. Going to try Coopers Carbonation Drops for the first time. | |||||||
| Tasting: | Tasted at racking to secondary -- not too spicy -- just right. Will be good after bottle conditioning for about 1 month. | |||||||
Recipe posted 04/25/04.
