GB Shaw's Witty Red

A witbier was jsut finishing in the primary after I'd spiekd with with some Wyeast Roeselare. There was a beautiful yeast cake and I still had empty bottles to fill... so this recipe got quickly cobbled together to take advantage of the funky belgian yeast and the spare hops I had readily to hand.

Brewer:	Cdh		Email:	NOcdhopen at SPAMyahoo dot PLEASEcom
Beer:	GB Shaw's Witty Red		Style:	Belgian Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	40 IBU
OG:	1.037		FG:	1.009
Alcohol:	3.7% v/v (2.9% w/w)
Water:	Well water from the tap. Eastern PA's water brews quite fine unmodified.
Grain:	6 oz. American crystal 20L 6 oz. Belgian CaraMunich 6 oz. Belgian Special B
Steep:	6 oz each, into a single nylon bag. Bag thrown into 2.5 G cold water, along with 1 oz Magnum hops. Brought to the boil, and the grain bag removed at that point. Approximately 45 minutes.
Boil:	60 minutes	SG 1.075	2.5 gallons
	3 lb. Light dry malt extract 1 lb. Wheat extract
	Let the hops and steeped grain liquor boil alone for 35 minutes, then added 3 lbs of ultralight DME and 1 lb of wheat DME. Whirlfloc tossed in 5 minutes after the DME, as the DME foaminess subsided.
Hops:	1 oz. Magnum (13% AA, 60 min.) 1.25 oz. Centennial (aroma) 1.25 oz. Columbus (aroma)
Yeast:	After the boil, cooled the wort and diluted out to 5 Gallons, and poured it onto cake left after my last witbier, which was bottled while the boil ws happening. The wit had some Wyeast Roeselare tossed in after the primary fermentation calmed down, so this cake is a blend of Wyeast 3944 and 3763 (Wit & Roeselare)

Recipe posted 05/27/05.