Full Moon Wit
Source: Byron Adkins
Recipe added: 12/02/01
Dead on clone to Blue Moon White.
You'll love the look and taste of this one. I had to make another batch after this first one, i was too impressed with it to try something else next.
Recipe type: All Grain
Batch Size: 5 Gal. US
Starting Gravity: 1.060
Finishing Gravity: 1.019
Time in Boil: 120
Primary Fermentation: 10 days 70-72 deg.
Secondary Fermentation: 7 days 70 deg.
Additional Fermentation: prime with 7/8 cup corn sugar.
- 7 lbs. Briess Pil's 10-14 L.
- 7 lbs. Wheat
- 1 lb. Flaked Oats
- (1 lb. rice hulls) <- add more for your lauter if you can
- 1 oz. coriander- crushed.
- 1 oz. bitter orange peel- crushed (coffee grinder works well)
- 1 oz. sweet orange peel
- 1.5 oz. Saaz whole hops.
- 1 oz. Hattertau whole hops
- Wyeast Wit beer yeast.
mashin 98 deg. 3.5 gal water 4.5 PH: rest 30 min
step to 122 deg. 30 min.
step to 133 deg. 30 min
step to 144 deg. 30 min
step to 152 deg. 90 min
mashout @ 168 10 min.
all direct infusion heating, stir like crazy when applying heat to avoid carmelization at bottom of mash tun.
add rinsed rice hulls to mash when ready to sparge, sparge at 170 deg. 4.4 PH water. sparge out 7.5 gal. of wort. Be prepared for SLOW run off.
add 1/2 oz each hop at start of boil. add 1/2 oz. each hop at 60 min's and add remaining hops at 30 min. from end and save a little for last 15 min. for aroma.
add spices last 15 min.
Chill, and primary in 6.5 gal carboy. should have about 5 gallons ater racking to secondary.
Rouse yeast every few days in primary by shaking, and swirling. Fermented at 70-72 deg.
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