Ginger Wit


Charlie Mops wannabe
Staff member
7-1/2 gallons with OG 1.047:

Grain bill:
6 lb. American 6-row malt (for its higher enzyme levels) (50%),
roller milled
5 lb, 6oz. soft, white, winter, Michigan wheat (45%), double ground
in Corona to a coarse meal
11 oz. rolled oats (5%)
Boiled and decanted (to soften) well water plus 2 tsp. CaCl2*2H2O in
12 gal.
Hops (18 IBU Target):
1 oz. Liberty plugs @ 5.9% alpha acid, 80 minutes boil
1 oz. ditto, 12 minutes boil
1 oz. ditto, at strike out, plus 30 minute steep during water bath
cooling before counter current cooling
Spices, all boiled 7 minutes plus above steep:
3.2 oz peeled fresh ginger, pureed
1 oz. freshly ground coriander
5 g. freshly ground cardamom
3 g. freshly ground grain of paradise
Yeast: YeastLab W52 Wit (Bruges), sediment from 1 liter starter

30 minutes each at 50, 60 and 70^C, mashout at 76^C.
Fermented at 69^F ambient, 71^F beer temp (this yeast gets sleepy
below ~65^F) 12 days, racked to secondary for 4 days, bottled with
7.4 oz. dextrose.
Brewer's Comments:
My ginger wit is bottled and tastes great. It is a wonderfully
refreshing summer cooler that even non-beer drinkers seem to like.
The ginger is present but not "in your face," and the orangey
coriander makes it recognizably a wit. The cardamom and grain of
paradise are at present subliminal, as are the flavor and aroma hops.
I expect it to evolve further.
I substituted ginger for the more traditional bitter orange peal, but
I feel that this is a variable style where "traditional" is hard to
pin down, and this kind of recipe is in keeping with the spirit of
tradition. The subtle ginger "bite" seems to substitute nicely for
the omitted lactic acidity. At 19 days from mash to mouth, there's
still time to brew and enjoy this summer!