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Poirot Braggot

This is a hybrid recipe of a Belgian Wit and a braggot.

Brewer: Thomas Macpherson Email: Tom@Nintai.biz
Beer: Poirot Braggot Style: Belgian White (Wit)
Type: Extract w/grain Size: 5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 12 IBU
OG: 1.072 FG: 1.015
Alcohol: 7.4% v/v (5.8% w/w)
Water: Used water directly from our spring fed well.
Grain: 1 lb. Belgian aromatic
1 lb. Flaked wheat
Steep: Placed Gambrinus Honey Malt and Torrified Wheat into straining bag. Lowered into 3 gallons of water. When heat had reached 160 degrees sparged with 6 cups of 175 degree water.
Boil: 60 minutes SG 1.120 3 gallons
2 lb. Light dry malt extract
2 lb. Wheat extract
4 lb. Honey
At 45 minutes into boil added 1tsp Irish Moss. At 50 minutes added coriander seed and orange peel.
Hops: .5 oz. Willamette (5% AA, 60 min.)
.5 oz. Willamette (5% AA, 45 min.)
.5 oz. Kent Goldings (5% AA, 30 min.)
1 oz. Kent Goldings (aroma)
Yeast: Pitched with Wyeast 3944 Belgian Witbier smack pack
Log: Racked after 10 days. Dry hopped with 1oz. of East Kent Goldings
Carbonation: Utilized 1 cup of orange blossom honey to prime.

Recipe posted 08/13/11.