Holiday Wit

by John Pyles

Here is my Wit recipe for an equivalent 5-gallon batch. The coriander, orange peel, and hop amounts are calculated based on 7.2 gallons which was final amount in the boil.

4 1/2 lb unmalted wheat
1/2 lb oats
5 3/4 lb 2-row lager malt
0.46 oz bitter orange peel in the last 20 minutes of boil
1.4 oz coriander in the last 5 minutes of boil

Irish moss for 15 minutes

0.80 oz Styrian pellets @5.8% for 60 min plus 0.1 oz for the pot

2.04 oz Saaz pellets @2.0% for 5 minutes

WYEAST 3944 started 5 days earlier and fed 2 times

Target color = 2 to 4 SRM

Target IBU = 20

Treat distilled water to make "soft" water i.e. 69 ppm Ca, 79 ppm CO₃, 60 ppm SO₄, 8 ppm Mg, 10 ppm Na, 22 ppm Cl. Mash 10 minutes @ 115 ºF (pH=5.6), 45 minutes @ 126 ºF, 60 minutes @ 148-152 ºF, 10 minutes @ 170ºF. Adjust sparge water to 5.3 pH. Collect 8 gallons @ 1.040. Boil down to 7.2 gal at OG of 1.048. FG = 1.012 Add 6 ml lactic acid for sourness (to taste).

DE = 32.1

% attenuation = 75