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Malt: Roasted Barley

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  • Midnight Wit


    This unique beer style displays an ebony color in a traditional Belgian White beer. The yeast and spice flavors remain forefront with a crisp finish imparted by Midnight Wheat Malt.


    Type: Ale

    Style: Dark Ale

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By:


    Ingredients

    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Pilsen Light LME Extract, LME
    2 lbs Wheat Malt, Red Wheat
    1.5 lbs Flaked Wheat Flakes
    0.5 lb Midnight Wheat Malt Bitterless Black
    0.5 oz Sterling Hops (7% AA) Boil 60 minutes
    0.5 oz Sterling Hops (7% AA) Boil 10 minutes
    5 gm Bitter Orange Peel Boil 10 minutes
    2 gm Coriander Fresh ground, Boil 1 minute
    1 vial WLP410 Belgian Wit II Ale Yeast
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes

    Procedures

    1. Steep grains in water at 150-158ºF for 60 minutes
    2. Remove grains
    3. Remove from heat
    4. Add extract and first hop addition
    5. Boil 50 minutes
    6. Add Servomyces, second hop addition and orange peel
    7. Boil for 9 minutes
    8. Add coriander
    9. Boil for 1 minute
    10. Cool to 72ºF
    11. Transfer to primary fermenter
    12. Fill to desired level with cold water
    13. Oxygenate and pitch yeast

    Primary Fermentation: 14 days at 70ºF

    Secondary Fermentation:

    Fermentation Notes:

    Original Gravity: 1.040

    Final Gravity: 1.010

    Alcohol by Weight: 3.2%

    Alcohol by Volume: 4%

    IBU: 17

    Color: 22 SRM

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