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Old 08-01-2011, 10:12 PM   #1
PhilOssiferzStone
Recipes 
 
Sep 2010
California
Posts: 44
Liked 2 Times on 1 Posts


Recipe Type: Partial Mash   
Yeast: White Labs WLP400 Belgian Wit   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 6   
Original Gravity: 1.046   
Final Gravity: 1.013   
IBU: 14   
Boiling Time (Minutes): 60   
Color: Gold/amber   
Primary Fermentation (# of Days & Temp): 14 days at 68 degrees   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): 14 days at 68 degrees   
Tasting Notes: Simultaneously tart and slightly sweet, without any cloying fruitness. DELICIOUS!   

5 lbs. pilsen DME
2.5 lbs. white wheat
.25 lbs. Special B
1 oz. Hallertau
White Labs WLP400 Belgian Wit
4 lbs. pulverized Granny Smiths in secondary
Carb with a full cup of table sugar.

This is one of the earliest beers I made -- and it started out as an accident. I wanted to make a conventional Wit, but the local brew shop had only one 3-lb. bag of wheat malt left, and no pilsen at all. So I went with half gold malt instead, and somewhere along the way I decided to turn it into a fruit ale....

That was the first time I ever dared wing it, recipe-wise, and the results were tasty enough I kept making more. Since then, the recipe has evolved a bit. I use light DME from a 50-lb. bag as a base for practically everything anymore, as that cuts the price per batch practically in half. The wheat still makes up only about a quarter of the grain bill, and I use Special B to put a bit of color and caramell-y sweetness back into it. I've made six batches now, to the point where I feel quite safe entering it into the public record and giving something back to the community that has been so patient and helpful to me.

Temperature control is key. Keep it in the upper 60's, and that awesome White Labs Wit yeast will give you a nice tartness to balance the ever-so-slight sweetness of the fruit. Bottle ages wonderfully, but none of it has ever survived beyond the three-month mark....

 
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