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Marcus Conner's
| Brewer: | Funky Monk | Email: | michael@speakingintongues.org | |||||
| Beer: | Marcus Conner's | Style: | Belgian White (Wit) | |||||
| Type: | Extract w/grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 9 IBU | |||||
| OG: | 1.050 | FG: | 1.008 | |||||
| Alcohol: | 5.5% v/v (4.3% w/w) | |||||||
| Water: | Used carbon-filtered tap water. | |||||||
| Grain: | 4 oz. Belgian biscuit 6 oz. Flaked oats |
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| Steep: | Steeped grains for 30 minutes in 150°F water. Sparged with 1/2 1/2 gallon of 150°F water. |
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| Boil: | 60 minutes | SG 1.086 | 3.5 gallons | |||||
| 3 lb. Light dry malt extract 3 lb. Wheat extract 1 lb. Belgian candi sugar |
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| 60 Minutes - Added DME and Candi sugar as well as 1/2 oz. of Styrian Goldings (5.5 AA) 15 Minutes - Added 1/2 oz Styrian Goldings, 1/2 oz. bitter orange peel, 3/4 tsp crushed coriander, 1/8 ground cumin seeds, 1 tsp grains of paradise, 1 tsp Irish Moss 2 Minutes - Added 1/2 oz. Saaz (4.2 AA), 1/2 oz. bitter orange peel, 1/2 tsp crushed coriander, 1/8 tsp ground cumin |
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| Hops: | .5 oz. Styrian Goldings (5.5% AA, 60 min.) .5 oz. Styrian Goldings (5.5% AA, 15 min.) .5 oz. Saaz (aroma) |
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| Yeast: | WhiteLabs Belgian Witbier | |||||||
Recipe posted 02/02/03.
