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Wickedly Witty Ginger

This is my Belgian White Ale with an addition of dried ginger. The ginger adds a nice spice that compliments the corriander and bitter orange peel. It is very refreshing anytime, and I have requests to keep it on tap all the time.
Brewed By: 
Diane Van Wagner
Brew Date: 
Brew Type: 
Beer Styles: 
Recipe Category: 
Batch Size: 
12.0 gallons
Boil Time: 
60 minutes
Original Gravity: 
1.048 O.G.
Final Gravity: 
1.010 F.G.
5.0% ABV
12.3 IBUs
3.3 SRM

10 lbs. Belgian Pilsner
10 lbs. Unmalted wheat (torrified)
1 lb. Rice hulls

Mashing Instructions: 

Protien rest at 122 degrees for 30 minutes.
Saccharification rest at 151 degrees for 60 minutes.


1.4 ozs. Saaz 3.9% AA 60 mins.
.40 ozs. Saaz 3.9% AA 30 mins.

Extra Ingredients: 

.50 ozs. Whole corriander lightly broken open
.50 ozs. Dried ginger root
1 oz Dried bitter orange peel


White Labs WLP-400 Belgian Wit Beer strain
Do make a yeast starter.

Special Instructions / Notes: 

Add Irish moss at the last 20 minutes of the boil, and the spices and orange peel at the last 15 minutes of the boil.
The batch size is 12 gals. to boil down to 10 gals.
Ferment between 65 and 68 degrees.
Do not add any fining agents as you want this beer to be very cloudy from proteins.

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