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Yeti Wit
Brewed in honor of Tim's fallen Yeti. May his screams be ever remembered on the singletrack of western PA.
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | Yeti Wit | Style: | Belgian White (Wit) | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 14 IBU | |||||
| OG: | 1.051 | FG: | 1.008 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | 1 tbs 5.2 stabilizer, 2 tsp gypsum | |||||||
| Grain: | 5 lb. Belgian Pilsner 2 lb. Flaked wheat 2 lb. Raw wheat 1 lb. Flaked oats |
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| Mash: | 80% efficiency | |||||||
| 153°F for 60 min. 1 gallon decoction added to 1 gallon boiling water. Reintroduce, stir and mash out for 10 minutes at 162°F. Continuous sparge with 175°F water to collect 7.5 gal in brewpot. | ||||||||
| Boil: | 60 min minutes | SG 1.038 | 7.5 gallons | |||||
| .5 oz. Freshly Ground Coriander Seed .5 oz. Dehydrated Bitter Orange Peel |
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| Add spices last 10 minutes. | ||||||||
| Hops: | .75 oz. German Hallertau (4.3% AA, 60 min.) .25 oz. German Hallertau (4.3% AA, 15 min.) |
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| Yeast: | Wyeast 3864 Belgian/Canadian (Unibroue Strain) in a 1000ml starter. | |||||||
| Log: | 3 weeks in primary fermenter at 66°F. Transfer directly to keg and force carbonate. | |||||||
Recipe posted 02/22/13.
