#124 Ginger Belgian Wit

A ProMash Recipe Report



Recipe Specifics
Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 21.50      
Anticipated OG: 1.049 Plato: 12.17
Anticipated SRM: 3.1        
Anticipated IBU: 15.6      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
51.2 11.00 lbs.  Wheat Malt America 1.038 2
48.8 10.50 lbs.  Pilsener Malt(2-Row) Continental Europe 1.035 1

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Czech Saaz Pellet 3.80 15.6 60 min


Yeast
White Labs WLP566 Belgian Saison II


Notes
Collaboration Brew with Frank Mays

After Boil cool to ~180F and Added
-Zest from 4 Organic Naval Oranges
-Zest from 2 Organic Grapefruits
-0.5oz Crushed Indian Corriander
-0.25oz Ground Corriander
-2oz Fresh Grated Ginger Root
Held at 180F for about 15 minutes before cooling and transfering to fermentation vessel




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