Weasel Breweries™
Recipes:
Witless Ginger™
Ginger Wit
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Coming soon.
Single Step
Infusion Mash. Altered Belgian Wit (white) Ale style (sue us).
Nixed the usual lactobacillus (if you miss it, back this beverage
with a glass of sour milk), added lots of fresh ginger. Elapsed
Time: 4.5 hours. Makes 5 gallons.
- 7 lbs. Pilsner
Malt
- 3.5 lbs.
crushed (milled) Whole Raw Wheat
- 1 lb. flaked
oats
- 1 c. corn
sugar
- 0.25 oz.
coriander seeds
- 4.5 oz. chopped
fresh ginger
- 7 oranges,
zest of
- 1 lemon,
zest of
- 1.5 oz. Hallertau
hops (bittering)
- 1 oz. Liberty
hops (flavoring)
- 0.5 oz. hallertau
hops (aroma)
- 1 tsp. Irish
Moss (optional)
- 0.5 tsp.
Yeast nutrient (optional)
- 1 vial liquid
Belgian Wit yeast - White Labs #WLP400 Belgian Wit (explosive!)
1) Pre-Brewing Prep
Zest fruit,
being careful to avoid the white pith, which adds an unwanted
bitter note. Combine coriander, orange and lemon zest, and chopped
ginger in muslin bag. Pre-boil bag of spices in approximately
two quarts of water for 8 minutes. Cover tightly and let stand
until cool. This "tea" will be added to the wort during the cooling
phase.
2) Dough In
Set a strike
temperature of 122 F. Stir mash thoroughly to ensure even temperature.
After dough in, rest at 122 F for 60 minutes (extra long to accomodate
the wheat).
3) Main Mash Saccharification
Raise to saccharification
temperature of 154 F. Hold for 60 minutes.
4) Mash Out
Raise the
whole mash to 170 F until saccharification is complete, approximately
20 minutes.
5) Sparging
Slowly sparge
the mash, using approximately 7-8 gallons, transfering wort to
boil pot.
6) Boil
After sparging,
bring the wort to a vigorous boil, stirring occasionally. Inhale.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
Start
of boil: Bittering hops- 1.5 oz. Hallertau hops
45 minutes:
Flavoring hops- 1.0 oz. Liberty hops, 1 c. corn sugar, yeast
nutrient
55 minutes:
Aroma hops- 0.5 oz. Hallertau hops
60 minutes:
Stop boil.
7) Chill
Cool the wort
to 80 F or lower before adding yeast. Cool the wort as quickly
as possible to prevent infection, preferrably using a one- or
two-stage wort chiller. When nearly cool --being very careful
to maintain sanitary conditions-- add spice "tea" to wort. Transfer
to primary fermenter and pitch yeast.
8) Fermentation
Transfer wort
to primary fermenter. Leave wort in primary fermenter until fermentation
subsides (about a week). Transfer wort to secondary fermenter
and ferment for an additional two to four weeks.
9) Bottling and Lagering
Prime using
0.75 c. corn sugar and bottle. Age to taste. (Weasel Breweries
recommends a minimum of two months. More is usually better.)
1st brewing,
08 August 1999.
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