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Yeti Wit

Brewed in honor of Tim's fallen Yeti. May his screams be ever remembered on the singletrack of western PA.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Yeti Wit Style: Belgian White (Wit)
Type: All grain Size: 5.5 gallons
Color:
3 HCU (~4 SRM)
Bitterness: 14 IBU
OG: 1.051 FG: 1.008
Alcohol: 5.6% v/v (4.4% w/w)
Water: 1 tbs 5.2 stabilizer, 2 tsp gypsum
Grain: 5 lb. Belgian Pilsner
2 lb. Flaked wheat
2 lb. Raw wheat
1 lb. Flaked oats
Mash: 80% efficiency
153°F for 60 min. 1 gallon decoction added to 1 gallon boiling water. Reintroduce, stir and mash out for 10 minutes at 162°F. Continuous sparge with 175°F water to collect 7.5 gal in brewpot.
Boil: 60 min minutes SG 1.038 7.5 gallons
.5 oz. Freshly Ground Coriander Seed
.5 oz. Dehydrated Bitter Orange Peel
Add spices last 10 minutes.
Hops: .75 oz. German Hallertau (4.3% AA, 60 min.)
.25 oz. German Hallertau (4.3% AA, 15 min.)
Yeast: Wyeast 3864 Belgian/Canadian (Unibroue Strain) in a 1000ml starter.
Log: 3 weeks in primary fermenter at 66°F. Transfer directly to keg and force carbonate.

Recipe posted 02/22/13.