Thu, 03/31/2011 - 14:10 — Diane Van Wagner
This is my Belgian White Ale with an addition of dried ginger. The ginger adds a nice spice that compliments the corriander and bitter orange peel. It is very refreshing anytime, and I have requests to keep it on tap all the time.
Brewed By:
Diane Van Wagner
Brew Date:
05/08/2010
Brew Type:
Beer Styles:
Recipe Category:
Batch Size:
12.0 gallons
Boil Time:
60 minutes
Original Gravity:
1.048 O.G.
Final Gravity:
1.010 F.G.
ABV:
5.0% ABV
IBUs:
12.3 IBUs
SRM:
3.3 SRM
Malt/Grain/Sugar/Extract:
10 lbs. Belgian Pilsner
10 lbs. Unmalted wheat (torrified)
1 lb. Rice hulls
Mashing Instructions:
Protien rest at 122 degrees for 30 minutes.
Saccharification rest at 151 degrees for 60 minutes.
Hops:
1.4 ozs. Saaz 3.9% AA 60 mins.
.40 ozs. Saaz 3.9% AA 30 mins.
Extra Ingredients:
.50 ozs. Whole corriander lightly broken open
.50 ozs. Dried ginger root
1 oz Dried bitter orange peel
Yeast:
White Labs WLP-400 Belgian Wit Beer strain
Do make a yeast starter.
Special Instructions / Notes:
Add Irish moss at the last 20 minutes of the boil, and the spices and orange peel at the last 15 minutes of the boil.
The batch size is 12 gals. to boil down to 10 gals.
Ferment between 65 and 68 degrees.
Do not add any fining agents as you want this beer to be very cloudy from proteins.