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I'm Saucy, Spicy and Wit-ty Extract
Color
Stats
OG1.066
FG1.017
IBU42
ABV6.30 %
SRM11
BJCP Style
24. Specialty/Experimental/Historical, Specialty/Experimental/Histroical
Description
After I realized I couldn't make a real wit with extract, I came up with this.
Submitted by benthenewbie on 18-Aug-2007

Recipe Details
Tasting Notes Caramelly and spicy with a bit of hoppiness. May not be a wit, but the mouthfeel and spices remind me of one. Tasty!
Awards
Boil Volume 3.00 gallons
Boil Time 40 minutes
Batch Size 5.00 gallons
Yeast Safale S-33 (75% app. attenuation)
Primary Fermentation Glass, 28 days
Secondary Fermentation
Other Fermentation
Procedure I actually used 6# of wheat LME instead of DME & instant oats toasted at 325 F for 30 minutes Also, I tossed 1.4oz of oak cubes in the fermenter. My OG was 1.067
  Style Comparison
  Low   High
OG 1.066
FG 1.017
IBU 42
SRM 11
ABV 6.30
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
55.2 % 6.00 Wheat Dry Malt Extract 41.4 2.7
27.6 % 3.00 Light Malt Extract Syrup 15.3 2.0
9.2 % 1.00 Flaked Oats 5.0 2.2
6.3 % 0.69 American Crystal 40L 3.5 40.0
1.7 % 0.18 Belgian Special B 0.8 221.0
  10.87     66.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
76.9 % 2.00 Perle Whole/Plug 6.1 12.2 40 0.034 41.3
23.1 % 0.60 Perle Whole/Plug 6.1 3.7 2 0.002 0.6
  2.60               42.0
Miscellaneous Ingredients
Weight/Units Name Notes
1T coriander 6 minute boil
1ea sour orange zest 6 minute boil
2ea star anise 6 minute boil