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Prickly Pear Wit
My first shot at a Belgian Wit 9/5/2009.
Hopefully ready for ASH Oktoberfest 2009
| Brewer: | Barry Tingleff | Email: | beer_me2@msn.com | |||||
| Beer: | Prickly Pear Wit | Style: | Belgian White (Wit) | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 11 IBU | |||||
| OG: | 1.056 | FG: | 1.010 | |||||
| Alcohol: | 5.9% v/v (4.7% w/w) | |||||||
| Water: | All RO water. | |||||||
| Grain: | 7 lb. American 2-row 8 lb. Castle Belgian Pilsner 8 lb. Rahr Red Wheat malt 1 lb. Flaked oats 3 lb. Flaked wheat |
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| Mash: | 62% efficiency | |||||||
| Mash in around 160°F to rest at 150-155°F for 1 hour or until conversion. | ||||||||
| Boil: | 60 minutes | SG 1.047 | 13 gallons | |||||
| With 20 min. left in boil add 2 oz. Curacao sweet orange peel. At knock out add 2 oz Coriander seeds & 1/2 oz. fresh ground black pepper. |
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| Hops: | 1 oz. Hallertauer-plugs (3% AA, 45 min.) 1 oz. Hallertauer-plugs (3% AA, 20 min.) 1 oz. Saaz-pellets (4% AA, 20 min.) |
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| Yeast: | Wyeast 3944 Belgian Witbier Yeast from starter. Fermenting in water bath at 72-74°F |
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| Log: | To half of this batch I will add 1 gal. fresh frozen prickly pear juice to the secondary. Prickly pear picked in Scottsdale, AZ in fall of 2008. Rained like hell for an hour on brew day then off & on all morning, got to love the summer in AZ. |
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Recipe posted 09/04/09.
