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Murrieta Wit
| Brewer: | Donald Park | Email: | - | |||||
| Beer: | Murrieta Wit | Style: | Belgian White (Wit) | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.047 | FG: | 1.008 | |||||
| Alcohol: | 5.0% v/v (3.9% w/w) | |||||||
| Water: | Murrieta city water boiled for 20 minutes to remove residual chlorine. | |||||||
| Grain: | 7 lb. Belgian Pilsner - DeWolf Cousins GR340 1 lb. Belgian Munich - GR400 1 lb. Dextrine malt (Cara-Pils) - GR450 1 lb. Flaked oats - AJ40 6 lb. Great Western Wheat Malt - GR390 |
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| Mash: | 87% efficiency | |||||||
| Protein rest - 124°/30" Starch conversion - 152°/90" |
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| Boil: | 60 minutes | SG 1.043 | 12 gallons | |||||
| Last 15 minutes of Boil: 2 tsp Irish Moss (prehydrated) 3/4 oz. Crushed Corriander Seeds 3/4 oz. Dried Bitter Orange Peel (AJ70) 1-1/4 tsp. Crushed Cardamom 3/4 tsp. Ground Cumin 1-1/4 tsp. Grains of Paradise Last 3 minutes of Boil: 3/4 oz. Crushed Corriander Seeds 1 oz. Dried Bitter Orange Peel (AJ70) |
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| Hops: | 1 oz. Saaz (3.75% AA, 60 min.) 1 oz. Saaz (3.75% AA, 45 min.) 2 oz. Perle (8% AA, 15 min.) |
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| Yeast: | White Labs Belgian Wit - 2 1000 ml starters. |
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| Log: | Ferment at: 70° 1 wk primary 70° 1 wk secondary Keg Condition: 45° - 3 wks |
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| Carbonation: | 2.3 volumes | Keg: 12.5 psi @ 45°F | ||||||
Recipe posted 07/07/01.
