Just brewed a Gluten-Free Agave Wit.
3lbs Sorghum Extract
2.75 lbs Brown Rice Extract
1 lbs Agave Nectar
2 lbs Raw Millet Grain*
0.75 oz Cascade (30 min)
2 oz Grapefruit Peel (15 min)
0.5 oz Coriander (15 min)
0.75 oz Cascade (5 min)
WLPP400 Yeast - White Labs Belgian Wit
5 tsp Yeast Nutrient
Est. FG: 1.012
Even the wort tastes amazing on this one, so I'm glad that Wit's don't take long to finish. Just brewed it last night and I'm already wanting to drink it.
*Mash in 1 gal at 155F, rest 30 min, remove liquid, set aside, boil 0.5 gal and put grain bag in boiling water, cut heat and rest 30 min, combine liquids and reduce to 122F for protein rest, rest 30 min, bring up with direct heat to 155F add amylase and wait for freakin' ever (about 2 hours, but should have waited a day), then start the rest of brewing. Efficiency was extremely low due to being raw, got about 1.018/lbs of grain per gallon out of it. Flavor was weak, but spent grain tasted spent, and seemed to contribute some protein to the wort. And hasn't had large amounts of sediment.
Do you have any idea how long it takes for a wort chiller to get the wort down to 70F when your tap water is 82F? Stupid Texas.