Belgian Caramel Turbinado Wit

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13 May 2012

This one is fairly strong as beers go, and has plenty of interesting aromas.

Ingredients:
12 oz flaked wheat
12 oz crushed 2 row pale malt
6 oz crushed caramel malt (30°L)
6 oz crushed Munich malt
muslin bag
3.3 lbs Briess Pilsen Light LME
1 lb wheat spray-dried malt
3 lb Trader Joe's turbinado raw cane sugar
1 lb Simplicity premium blonde Belgian candi syrup (beets)
3/4 oz Mt. Hood hop pellets (6.1% α-acid) for bittering
Safbrew T-58 dry brewing yeast
water

Steps:
Boil 3 gal water to remove chlorine (if using tap water).
Cool (heat) water to roughly 160°F.
Steep crushed & flaked grains in muslin bag 45 minutes, keeping temperature roughly constant.
Congratulations, you now have a wort!
Add liquid malt extract and bring water to a boil while stirring
Add bittering hops and boil 45 minutes.
Add dry malt, sugar and syrup before terminating boil.
Add wort to fermentation vessel and add (preboiled) water to bring the volume up to 5 gal.
Pitch yeast when wort has cooled to about 75°F.
Prime and bottle in a week or so, after fermentation peters out.


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Last modified on 14 May 2012 by Bradley James Wogsland.
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