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All Grain Recipe
OG: 1.053 FG: 1.010 IBU: 18 ABV: 5.6%
5 lb. Pilsner Malt
1 lb. Wheat Malt
2 lb Flaked White Wheat
½ lb Flaked Oats
1.25 oz Hallertaur hop pellets (3%AAU)
White Labs WLP400 Wit Yeast yeast
½ lb Rice Hul s with grains
1 oz Bitter Orange Peel
2 oz Coriander Seeds (gently crushed)
1 gram Grains of Paradise
1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar
1. Mash @ 152F though protein rest recommended. Use Rice hulls during mash. 90min long boil. 5.5 Gallon
2. 1.25 Hallertaur at 60 min
3. Use 1/2 oz bitter orange and 1 oz coriander for last 15 min of boil. Use ½ oz bitter orange and 1 oz coriander
along with 1 gram paradise seeds for last 3 min of boil.
4. Pitch yeast when wort temperature is between 70-80.
5. Allow to sit in the fermenter at 68-72 for about seven days, then use a sanitized hydrometer to ensure that the
beer has reached its final gravity.
6. Rack to a secondary fermenter (glass carboy) after 7 days. Let sit another week.
7. Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5
minutes. Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it. This
method ensures that the priming sugar will disperse evenly through your beer.
8. For proper carbonation, store your beer at 75 for at least the first week after bottling. This will al ow the yeast to
feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation. It's ready to drink,
but it will improve if you age your beer another two to three weeks