Last Ditch Wit

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Last Ditch Wit
By mwsf

This bastardized combination o

(for 5.5 gallons)

6 lbs Belgian Pilsener Malt

3.5 lbs White Wheat Malt

0.5 lbs Rice Hulls

1 lb Honey

0.3 oz Nugget Pellet Hops (13% AA) (60 min)

0.3 oz Czech Saaz Pellet Hops (15 min)

0.3 oz Styrian Goldings Pellet Hops (15 min)

0.5 oz crushed Bitter Orange Peel (15 min)

1.0 oz crushed Coriander Seed (5 min)

1 quart starter of White Labs WLP400 Belgian Wit Ale yeast

OG: 1.053 (assuming 70% efficiency)

IBU: 19.6

SRM: 3.2

1. Single infusion mash at 154°F for 60 minutes or until conversion. I like to mash this beer a little on the warm side to give it some body and to keep it from getting too dry from the honey.

2. Boil for 90 minutes adding hops and spices for the listed times. Add the honey at flameout.

3. Cool quickly, aerate, and pitch a healthy starter of yeast.

4. Ferment at 70°F until fully attenuated and allow the beer to clear somewhat. Because of the wheat and yeastiness of the style, I don’t bother transferring to a secondary fermenter and usually bottle within two weeks.

5. Bottle with enough corn sugar to achieve 2.4 volumes of CO₂ (approx 4.6 oz).

6. Enjoy!

Extract recipe:

This recipe can be easily converted to extract by replacing the pilsener malt, wheat malt, and rice hulls with 5.5 lbs of light wheat dry malt extract (preferred) or 7 lbs of light wheat liquid malt extract, raising the amount of Nugget hops used to 0.5 oz, and boiling for only 60 minutes.

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