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Marcus Conner's

Brewer: Funky Monk Email: michael@speakingintongues.org
Beer: Marcus Conner's Style: Belgian White (Wit)
Type: Extract w/grain Size: 6 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 9 IBU
OG: 1.050 FG: 1.008
Alcohol: 5.5% v/v (4.3% w/w)
Water: Used carbon-filtered tap water.
Grain: 4 oz. Belgian biscuit
6 oz. Flaked oats
Steep: Steeped grains for 30 minutes in 150°F water. Sparged with 1/2
1/2 gallon of 150°F water.
Boil: 60 minutes SG 1.086 3.5 gallons
3 lb. Light dry malt extract
3 lb. Wheat extract
1 lb. Belgian candi sugar
60 Minutes - Added DME and Candi sugar as well as 1/2 oz. of Styrian Goldings (5.5 AA)
15 Minutes - Added 1/2 oz Styrian Goldings, 1/2 oz. bitter orange peel, 3/4 tsp crushed coriander, 1/8 ground cumin seeds, 1 tsp grains of paradise, 1 tsp Irish Moss
2 Minutes - Added 1/2 oz. Saaz (4.2 AA), 1/2 oz. bitter orange peel, 1/2 tsp crushed coriander, 1/8 tsp ground cumin
Hops: .5 oz. Styrian Goldings (5.5% AA, 60 min.)
.5 oz. Styrian Goldings (5.5% AA, 15 min.)
.5 oz. Saaz (aroma)
Yeast: WhiteLabs Belgian Witbier

Recipe posted 02/02/03.