White Death Beer

Source: F Benscoter
Recipe added: 09/26/03
Email: Scooby2@stny.rr.com

Bottle condition for 2 weeks or more. I got 6.6% ABV, Goes down like silk. I think I'd try Wyeast yeast (3944 Belgian Witbier yeast) with a starter ulture next time.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.063
Finishing Gravity: 1.013
Time in Boil: 60 minutes
Primary Fermentation: 14 days plastic
Secondary Fermentation: na
Additional Fermentation: na

Ingredients:

5 lbs plain light dried malt extract
2.75lbs kight clover honey
2 oz hallerauer (pellets)
1 oz crushed fresh corriander
1/2 oz dried crushed orange peel
White labs English Ale yeast #WLP002
2/3 cup corn sugar (bottling)

Procedure:

Heat malt, honey & 1/2 oz hallertauer to boil for 45 minutes. Add 1/2 oz crushed corriander & 1/2 oz dried crushed orange peelBoil for minutes then add 1/2 oz hallertauer.

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