This recipe comes from a Brew Your Own magazine, January-February 2015 issue, page 40. We are planning to tweak it a little bit and change it around especially for the yeast and grains that we have access locally from our brew supply store. This is the all-grain version, they also had a extract only recipe.
- Mash at 152F for 60 minutes – for a dry crisp Ale
- follow with a 90 minute boil
We will update once we brew it and finalize our recipe and results :- )
5 gallon recipe.
- 5.2 lb Belgian Pilsner malt – substitute for what you can get
- 4 lb Wheat malt
- 1 lb light candi sugar – add in last 5 minutes of boil
- 1/4 oz or 7 grams of Nelson Sauvin hops at 40 minutes after boil starts
- 0.4 oz or 11 grams of Nelson Sauvin hops at 10 minutes from end of boil
- 2 to 4 ounces of dried hibiscus – last 5 minutes of boil / the more the more pinkish it will be
- 1/2 ounce coriander seed – end of boil (crush these before using with a roller of some kind or a beer bottle), let it soak for 5 minutes before starting to cool and chill the wort
We plan to use a 1214 Belgian Abbey yeast here, but original recipe calls for a WLP400 (Belgian Wit Ale) or a Fermentis Safbrew T-58 yeast…
Carbonate to 2-2.5 volume of co2.