White Wizard Redux

I really enjoyed this last time I made it, so I won’t tweak it too much. As with Honey Badger, I’m going to steep a pound of Carapils in the future, instead of trying to mash any adjuncts with 2 row.

I’m also going to boost the amount of wheat DME from six pounds to seven to kick the booze up a notch and create a stronger backbone to support the hops.

I’ve doubled the amount of coriander and sweet orange peel as well. It wasn’t that pronounced last time so I want to add another dose of both in the last five minutes of the boil to see if it imparts a desirable aroma. Plus, I hate buying packages of specialty ingredients and then only using a pinch.

White Wizard (2014)

Style: White IPA

Water:

2 ½ gallons in brew kettle, heated to 155 F to steep specialty grains.

1 gallon in separate pot, heated to 155 F for sparging specialty grains.

Grains:

1 lb. Carapils

Extract:

7 lbs. wheat DME

Hops:

1 oz. Columbus pellets (bittering @ 60 min.)

1 oz. Cascade pellets (flavor @ 15 min.)

1 oz. Centennial pellets (aroma @ 5 min.)

1 oz. Citra pellets (dry hop)

Yeast:

Wyeast 3944 Belgian Wit

Other Ingredients:

1 tsp. ground coriander (½ tsp. added @ 15 min., ½ tsp. added @ 5 min.)

½ oz. sweet orange peel (¼ oz. added @ 15 min., ¼ oz. added @ 5 min.)

1 Whirlfloc tab or 1 tsp. or Irish moss (added 15 minutes before flameout).

Water to add to the wort to achieve 5 ½ gallons of total volume in the primary fermenter.

¾ cup of corn sugar or 1 ¼ cups of ex light DME boiled in 2 cups of water for five minutes to prime beer before bottling.

Notes:
The original gravity should be around 1.062 and the beer should finish around 1.014, making for an ABV of around 6.3%. This one's a winner!