Misha’s Wittebrew

picture of 18th c Russian merchant woman

Misha Suggs makes this absolutely crisp, slightly citrusy Witte that he has trouble keeping in stock.  I am not usually a big wittebier fan, but I love this one.

72 Wittebrew 5.5 lbs Pilsner Malt

Misha Suggs

5 lbs Flaked Wheat 1 lb Munich Malt 1.2 oz Vanguard Hop Pellets (4.4%AA)(60 min) 11 grams crushed coriander seed 1 gram chamomile zest from: 4 oranges 3 tangerines 2 grapefruit 1 lemon .25 oz Candied Lemon Peel (All citrus 5 min. in boil) 2-liter starter WLP-400 Belgian Wit Yeast – Strike buy valium cheap pills tramadol online no prescription with 11 quarts 135F water. Hold 122F for 15 minutes. – Add 3 qts boiling water. Hold 138F for 15 minutes. – Add 4 qts boiling water. Hold 154F for 30 minutes. – Sparge to 8 gallons. – Boil 90 minutes, hopping per schedule. – Chill wort, pitch yeast.

Notes from 12 Oct 2008: OG: 1.048 (74% efficiency). Added about 10 black peppercorns for a bit more ‘spice.’ – Kegged 31 October 2008. FG: 1.009. Tasty. I’m interested to see what CO2 will do to this.

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