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Prickly Pear Wit

My first shot at a Belgian Wit 9/5/2009.
Hopefully ready for ASH Oktoberfest 2009

Brewer: Barry Tingleff Email: beer_me2@msn.com
Beer: Prickly Pear Wit Style: Belgian White (Wit)
Type: All grain Size: 11 gallons
Color:
5 HCU (~5 SRM)
Bitterness: 11 IBU
OG: 1.056 FG: 1.010
Alcohol: 5.9% v/v (4.7% w/w)
Water: All RO water.
Grain: 7 lb. American 2-row
8 lb. Castle Belgian Pilsner
8 lb. Rahr Red Wheat malt
1 lb. Flaked oats
3 lb. Flaked wheat
Mash: 62% efficiency
Mash in around 160°F to rest at 150-155°F for 1 hour or until conversion.
Boil: 60 minutes SG 1.047 13 gallons
With 20 min. left in boil add 2 oz. Curacao sweet orange peel.
At knock out add 2 oz Coriander seeds & 1/2 oz. fresh ground black pepper.
Hops: 1 oz. Hallertauer-plugs (3% AA, 45 min.)
1 oz. Hallertauer-plugs (3% AA, 20 min.)
1 oz. Saaz-pellets (4% AA, 20 min.)
Yeast: Wyeast 3944 Belgian Witbier Yeast from starter.
Fermenting in water bath at 72-74°F
Log: To half of this batch I will add 1 gal. fresh frozen prickly pear juice to the secondary.
Prickly pear picked in Scottsdale, AZ in fall of 2008.
Rained like hell for an hour on brew day then off & on all morning, got to love the summer in AZ.

Recipe posted 09/04/09.