Belgian Caramel Turbinado Wit This is a blog of happenings in my family, with my kids, and with the politics of the world. If you don't get satire you should probably stop reading right now. I tend to ramble on, and on, and on...

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.