Spiced Nit Wit Ale

Since someone wanted to brew a Belgian Nit Wit Ale in honor of me I thought I would supply the recipe as is only proper. Now since I am said to be the dictator of this forum by a few of you I now command you all to NEVER brew this recipe ever. You are not worthy of any of my recipes and you are not permitted to brew them. So whatever you do you will not brew this recipe. You will not, you cannot and you don't want to brew it. There is no way in hell you would ever even think about brewing this recipe. It's too complex and too flavorful for the likes of you. It would take too much money to buy all it's ingredients and you are too cheap for that. You also wouldn't age it long enough because you are a drunk and want quick flavorless beers that are brewed only to get you drunk and you can't wait as long as this beer would take. None of you have the experince or the expertise to take on such a beer in any case nor would you understand what it takes to actually brew it.

Notes.

Do not use any finings no Irish moss nothing this is supposed to be cloudy.
Of course you are all forbidden in any case from ever brewing this recipe you are not worthy of it and you would just screw it up with your lack of skill and knowledge.

Brewer:	Richard		Email:	Biteme@gotohell.com
Beer:	Spiced Nit Wit Ale		Style:	Belgian White (Wit)
Type:	All grain		Size:	5.25 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	15 IBU
OG:	1.063		FG:	1.010
Alcohol:	6.8% v/v (5.4% w/w)
Water:	Use any good quality brewing water best if treated with ph 5.2.
Grain:	1.5 lb. Belgian pale 1.5 lb. Belgian Pilsner 5 lb. Wheat malt 4 oz. Belgian Munich 4 oz. Dextrine malt (Cara-Pils) 4 oz. Belgian CaraVienne 8 oz. Flaked oats 8 oz. Flaked wheat 4 oz. Belgian aromatic 4 oz. Belgian biscuit
Mash:	75% efficiency
	Spiced Belgian Nit Wit Ale Batch Size (Gal): 5.00 Wort Size (Gal): 5.00 Total Grain (Lbs): 11.56 Anticipated OG: 1.068 Plato: 16.68 Anticipated SRM: 6.4 Anticipated IBU: 18.2 Brewhouse Efficiency: 75 % Wort Boil Time: 90 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 2.2 0.25 lbs. Aromatic Malt Belgium 1.036 25 2.2 0.25 lbs. Biscuit Malt Belgium 1.035 24 2.2 0.25 lbs. Caramel Pils Malt Belgium 1.034 2 2.2 0.25 lbs. CaraVienne Malt Belgium 1.034 22 2.2 0.25 lbs. Munich Malt Belgium 1.038 8 4.3 0.50 lbs. Flaked Soft White Wheat America 1.034 2 0.5 0.06 lbs. Peated Malt Great Britain 1.038 5 2.2 0.25 lbs. Flaked Buckwheat America 1.034 2 4.3 0.50 lbs. Flaked Oats America 1.033 2 13.0 1.50 lbs. Pale Malt(2-row) Belgium 1.037 3 8.6 1.00 lbs. Candi Sugar (clear) Belgium 1.046 1 13.0 1.50 lbs. Pilsener Belgium 1.037 2 21.6 2.50 lbs. White Wheat Belgium 1.040 3 21.6 2.50 lbs. Wheat Malt Belgium 1.038 2
Boil:	90 minutes	SG 1.053	6.25 gallons
	1 lb. Belgian candi sugar
	Hops and spice schedual Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 0.50 oz. Styrian Goldings Whole 5.25 11.8 90 min. 1 stick Brewer's Liquorice 90 min. 8 oz of malto dexatrine 8 oz of lactose 0.25 oz. Tettnanger Tettnang Whole 4.50 4.6 60 min. 0.25 oz. Strisselspalt Whole 3.50 1.0 15 min. 1.00 Oz Bitter Orange Peel Spice 15 Min. 0.50 Oz Cardamom Seed Spice 15 Min. 1.00 Oz Corriander Seed Spice 15 Min. 1.00 Oz cumin seeds Spice 15 Min. 1.00 gram Grains of Paradise Spice 15 Min. 0.50 Oz Juniper Berries Other 15 Min. 1.00 Oz Sweet Orange Peel Spice 15 Min. 0.50 Oz Star Anise Spice 15 Min. 0.25 oz. Hallertauer Mittelfruh Whole 4.50 0.8 5 min. 1.00 Oz Bitter Orange Peel Spice 5 Min. 0.50 Oz Cardamom Seed Spice 5 Min. 1.00 Oz Corriander Seed Spice 5 Min. 1.00 Oz cumin seeds Spice 5 Min. 1.00 gram Grains of Paradise Spice 5 Min. 0.50 Oz Juniper Berries Other 5 Min. 1.00 Oz Sweet Orange Peel Spice 5 Min. 0.50 Oz Star Anise Spice 5 Min. 0.25 oz. Czech Saaz Whole 3.50 0.0 Dry Hop Mash Schedule Grain Lbs: 10.56 Water Qts: 10.25 - Before Additional Infusions Water Gal: 2.56 - Before Additional Infusions Qts Water Per Lbs Grain: 0.97 - Before Additional Infusions Protein Rest Temp : 122 Time: 25 Saccharification Rest Temp : 150 Time: 90 Mash-out Rest Temp : 175 Time: 10 Sparge Temp : 179 Time: 90 Total Mash Volume Gal: 3.41 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes. Do not use any finings no Irish moss nothing this is supposed to be cloudy.
Hops:	.5 oz. Styrian Goldings (5.5% AA, 90 min.) .25 oz. Tettnanger (4.5% AA, 60 min.) .25 oz. Strisselspalt (3.5% AA, 15 min.) .25 oz. Hallertauer Mittelfruh (5% AA, 5 min.) .25 oz. Saaz (aroma)
Yeast:	Yeast select one of the following ----- WLP400 Belgian Wit Ale, WLP410 Belgian Wit Ale II, Wyeast 3942 Belgian White, or Wyeast 3944 Belgian White Beer
Log:	Pour unstrained into the primary fermenter and Ferment at room temperature in the primary for 2 weeks. Rack to the secondary while straining it for 3 months on top of 2 can of Oregon Cherry Fruit Puree plus 2 oz spruce essence, add 6 oz's of toasted oak cubes and the dry hops.
Carbonation:	Bottle with 5 oz wheat dried malt extract plus 1/2 cup orange blossom honey. Let carbonate for 3 weeks then store at cellar temperatures for 3 months before drinking.
Tasting:	If you like you can increase the Pilsner malt, Belgian Pale, Wheat malt and White wheat malt so that the recipe comes out to the strength of a double or even a triple or Quadruple if you like. If brewed to quad strength you will likely need to add a trapist high gravity yeast though. Top it off with a belgian lambic blend of bacteria if you wish but don't use the equiptment you use if you make it a Kriek (that's a lambic with cherry in it) for anything other than lambic style beers it would now be infected with bacteria for all time or so they say. Enter it into a homebrew contest as a belgian specialty beer and see how it does.

Recipe posted 12/20/07.