Anne and Rod’s Gruit Wit

OG: 1.045

FG: 1.008

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The following beer recipe is featured in the September/October 2016 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy of Anne and Rodd Simpson

The Simpsons decided to take their unique talents, recipe formulation and artfully creative brewing, and make a spin on their annual Belgian-style witbier brew. This recipes features mugwort, currant flowers, peppercorns, and other herbs to create a wit-gruit hybrid!

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The following beer recipe is featured in the September/October 2016 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy of Anne and Rodd Simpson

The Simpsons decided to take their unique talents, recipe formulation and artfully creative brewing, and make a spin on their annual Belgian-style witbier brew. This recipes features mugwort, currant flowers, peppercorns, and other herbs to create a wit-gruit hybrid!

Ingredients:

  • MALTS
  • 5 lb. (2.27 kg) German Pilsner malt
  • 4.5 lb. (2.04 kg) flaked white wheat
  • 0.75 lb. (340 g) flaked oats
  • 0.25 lb. (113 g) light Munich malt
  • Additional Items
  • 0.06 g (several leaves) mugwort (60 min)
  • 8 sage leaves (60 min)
  • A few currant flowers* (60 min)
  • 2 tsp. (10 g) heather tips (40 min)
  • 1/3 tsp. (1.6 g) cracked grains of paradise (1 min)
  • 1/3 tsp. (1.6 g) cracked long pepper (1 min)
  • 1/4 tsp. (1.2 g) cracked green peppercorn (1 min)
  • 2 Tbsp. (9.9 g) cracked coriander (1 min)
  • Zest of an orange (1 min)
  • 1/4 tsp. (1.2 g) grains of paradise (secondary)
  • 1/4 tsp. (1.2 g) green peppercorn (secondary)
  • 5 currant flowers* (secondary)
  • 2 bay leaves (secondary)
  • 1.5 tsp. (7.4 g) coriander (secondary)
  • Zest of 2 oranges (secondary)
  • YEAST
  • Wyeast 3944 Belgian Wit

Specifications:

Yield: 5 US gal

Original Gravity: 1.045

Final Gravity: 1.008

Directions:

Mash for 60 minutes at 152° F (67° C) and boil for 90 minutes, adding herbs and spices at the indicated times. Chill, pitch yeast, and ferment to completion. Soak the secondary spices in enough gin to cover for a few days, then add the gin and spices to secondary.

“Taste the beer before adding spices because you may want to change things,” says Rod. “We’ve also used rosemary instead of bay. The main thing is not to over-spice in primary. Start small, taste, and add what’s needed in secondary.”

* Currant flowers have a clove-like aroma and flavor with some bitterness.


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