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Resilience Extract
Color
Stats
OG1.059
FG1.015
IBU18
ABV5.70 %
SRM3
BJCP Style
19B. Belgian And French Ale, Witbier
Description
Submitted by DeanFuster on 20-May-2012

Recipe Details
Tasting Notes Best at 4-6 weeks after bottling.
Awards
Boil Volume 3.00 gallons
Boil Time 30 minutes
Batch Size 5.00 gallons
Yeast Thomas Coopers Premium Brewers Yeast (75% app. attenuation)
Primary Fermentation Glass Carboy, 10 days
Secondary Fermentation
Other Fermentation
Procedure Used Irish Moss as clarifier at 15min into boil
  Style Comparison
  Low   High
OG 1.042 1.059 1.055
FG 1.008 1.015 1.012
IBU 15 18 22
SRM 2 3 4
ABV 4.2 5.70 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
45.2 % 3.30 Light Malt Extract Syrup 16.8 2.0
41.1 % 3.00 Wheat Dry Malt Extract Muntons 20.7 2.7
13.7 % 1.00 Cane sugar 6.9 1.0
  7.30     44.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Sterling Pellet 5.4 5.4 30 0.027 14.4
25.0 % 0.50 Cascade Pellet 5.5 2.8 10 0.011 2.9
25.0 % 0.50 Cascade Pellet 6.6 3.3 2 0.002 0.6
  2.00               18.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 TBSP Ground Corriander at start of boil
1 TBSP Ground Grains of Paradise at start of boil
1 TBSP Ground Corriander with 5min remaining in boil
1 TBSP Ground Grains of Paradise with 5min remaining in boil