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Hannibal's Agrumi

Not a pure style - more like an almalgam of Weizenbock and Belgian Wit and an Abbey Ale, slightly spiced, citrusy, and moderately alcoholic. This is meant to be consummed during January or February, preferably after skiing or other outdoor activity.

Brewer: the Red Stoners Email: -
Beer: Hannibal's Agrumi Style: Weizenbock
Type: Extract w/grain Size: 5 gallons
20 HCU (~12 SRM)
Bitterness: 15 IBU
OG: 1.058 FG: 1.015
Alcohol: 5.6% v/v (4.4% w/w)
Water: Use bottled spring water.
Grain: 1 lb. American crystal 60L
1 lb. Dextrine malt (Cara-Pils)
Steep: 155-160F for 20-25 minutes
Boil: 60 minutes SG 1.097 3 gallons
6.6 lb. Wheat extract
.5 lb. Honey
at last 5 minutes of boil, add juice & zest from 1 orange, 1 lemon, and 2 tangerines, 1/2 teaspoon crushed corriander, 1/4 teaspoon whole black pepper, and 2 cloves
Hops: 1.5 oz. Hallertauer Hersbrucker (3% AA, 60 min.)
.5 oz. Hallertauer Hersbrucker (3% AA, 45 min.)
.5 oz. Hallertauer Hersbrucker (3% AA, 15 min.)
Yeast: either Begian Wit, other Wheat Yeast, or other Belgian Abbey yeast.
Carbonation: prime w/ 3/4 cup corn sugar

Recipe posted 11/01/09.