Catawba Brewing White Zombie Recipe
Recipe information
Make Catawba Brewing White Zombie in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Brewing Instructions
1. Mashing
In a large brew kettle, heat 3 gallons of water to about 165°F (74°C). Add the pale malt, wheat malt, and flaked wheat. Maintain the temperature around 150°F (65°C) for 60 minutes.
2. Sparging
After mashing, sparge the grains with 2 gallons of water at 170°F (77°C) to extract the sugars.
3. Boiling
Bring the wort to a boil. Add Hallertau hops and boil for 60 minutes. 15 minutes before the end of the boil, add coriander seeds and Curacao orange peel.
4. Cooling
Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
5. Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Belgian yeast and seal with an airlock. Allow to ferment at 68-72°F (20-22°C) for 1-2 weeks.
6. Bottling
After fermentation is complete, transfer the beer to a bottling bucket. Add priming sugar as necessary for carbonation, then bottle and cap.
7. Aging
Let the bottles condition at room temperature for 1-2 weeks before refrigerating.
Local Coupons
No local coupons found for this recipe's ingredients.