Sartakh’s Wit

drawing of carboy in crate

 I have this recipe from John Alexander, in California, affectionately known to some as Sartakh. He prefers to avoid American hops that begin with ‘C’. 

Sartakh’s Wit

…you were wanting the recipe I used for the Wit.. Here we go… 5 gallons:

Grist:

  • 4 lbs Belgian Pilsner malt (domestic 2-row would be fine)
  • 3.75 lbs flaked soft white wheat (not red!! and not malted)
  • .75 lbs flaked oats (soft dreamy mouth feel)
  • 3 oz munich malt (I will up this to .5 lb next time for color and extra mouthfeel)
  • 1/2 lb rice hulls to make up for the wheat.

Mash: Infuse to 122 for 30 minutes Infuse to 153 for 60 minutes (recipe calls for 150, but higher will give better character)

Direct heat if possible to 158 over 20 minutes or so and then right to lautering temp.

Sparge as appropriate. Lauter SLOWLY. The flaked wheat and oats will tend toward stuck mashes. BE PATIENT. Lauter very slowly. A 5 gallon buy lorazepam tablets batch should take 30 minutes or more. Have a Hoegaarden as you lauter and contemplate your finished product.

60 minute boil. Boil very vigorously. Add about 1.5 gal extra to kettle to make up for losses.

1 oz hallertauer 60 minutes. Hopheads – other than noble hops in appropriate amount will kill this beer. It is a low hop session beer. Don’t go heaving gobs of “C” hops into this beer. Add NO finings. In fact, add a TBSB of organic wheat flour at strike out to give nice haze to beer.

Add .5 oz crushed coriander seeds and 1 oz of bitter orange peel with 5 minutes left in the boil. I also added the zest of 1 lime at strikeout. That rocked!!!

Belgian Wit yeast is a must. WLP-400 works nicely.

1.046 O.G. 1.011 F.G. 16 IBU 4 SRM

Sartakh says absolutely get Belgian or Moravian pilsner malt, and soft white flaked wheat (not red).

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