Back to SearchSarcastic Wit Zero Tolerance Gluten Free
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Beer Style: White (Wit)
Recipe Type: partial mash
Yield: 5 gallons
Description:
Great tasting beer for late summer and early fall. Mildly spicy with a nice citrus punch.
Ingredients:
- FERMENTABLES:
- 2 lb - American - Munich Millet Malt - Gluten Free (20.8%)
- 6.6 lb - White Sorghum Syrup - Gluten Free (68.8%)
- 1 lb - American - Buckwheat Malt - Gluten Free (10.4%)
- HOPS:
- 1 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 60 min, IBU: 15.49
- 0.5 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 10 min, IBU: 2.81
- OTHER INGREDIENTS:
- 0.25 oz - cracked Corriander, Time: 5 min, Type: Spice, Use: Boil
- 0.5 oz - Sweet Orange Peel, Time: 5 min, Type: Flavor, Use: Boil
- 0.25 oz - Bitter Orange Peel, Time: 5 min, Type: Flavor, Use: Boil
- YEAST:
- Mangrove Jack - Belgian Wit M2
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.054Final Gravity: 1.015
Alcohol by Vol: 5.1%
Color SRM: 4.6
Bitterness IBU: 18.3
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Mash grains for with 5 quarts of water 90-120 minutes at 164F using SEBAmyl L and SEBAmyl BAL 100 enzymes. Sparge grains with what method you prefer. (I fly sparged 2 quarts of 154F Water). Collect wort in brew kettle and add water to reach the 6 gallon mark. Add Sorghum Syrup, Hops and other ingredients according to the ingredient schedule with total boil time of 60 min. Cool wort to approximately 70F. Transfer wort to Primary Fermentor and pitch yeast. Primary fermentation 7 days, Secondary 7 days. If bottle conditioning use 6oz of corn sugar per 5 gallons.