Name: The Sinks White Rascal Recipe
Cook time: 12 h
Total time: 12 h
Yield: 12 servings
Cuisine: Belgian
Ingredients: 6 lbs Pilsner malt (2-row Belgian or base pilsner); 3 lbs White wheat malt; 0.5 lbs Oats, flaked; 0.5 lbs Light Munich malt; 0.5 lbs Sugar (table or dextrose) — optional for dryness; 0.75 oz Hallertauer or Tettnang (bittering); 0.5 oz Saaz or Hallertauer (aroma/finish); 0.5 tbs Coriander seed, crushed; 1 tbs Sweet orange peel (bitter orange or Curaçao), dried; 0.25 tsp Grains of paradise (optional), crushed; 1 packet Belgian wit ale yeast (e.g., Wyeast 3944, White Labs WLP400, or dry Wit); 6 gal Water (brewing water, adjusted to moderate chloride/sulfate ratio); 1 tsp Irish moss or Whirlfloc (optional for clarity); 3.3 oz Priming sugar (corn sugar / dextrose)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Belgian-style white ale 5.6% ABV/22 IBU Avery Brewing Co.

Heat about 3.5 gallons (13.2 L) of brewing water to 165°F (74°C). Add crushed grains (Pilsner, white wheat, oats, light Munich) to reach a mash temperature of 152°F (67°C). Mix thoroughly to avoid dough balls.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes. Stir gently after 20–30 minutes to ensure even conversion. Perform a simple iodine test at 50–60 minutes to confirm starch conversion; if positive, rest another 10–15 minutes.

Mash Rest

Raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity, then begin lautering/sparging.

Mash Out

Sparge with enough water at 168°F (76°C) to collect approximately 6.5–7.0 gallons (24.6–26.5 L) of wort into the boil kettle (target pre-boil gravity ~1.046–1.050).

Sparge

Bring wort to a vigorous boil and boil for 60 minutes total. Add 0.75 oz Hallertauer (bittering) at the start of the 60-minute boil. With 15 minutes left in the boil, add Irish moss/Whirlfloc if using. Add coriander and orange peel with 5–7 minutes left in the boil. Add 0.5 oz Saaz/Hallertauer at flameout (or at 0 minutes) for aroma.

Boil

If using the 0.5 lb sugar in the fermentables, add it in the last 10 minutes of the boil (or dissolve and add in the last 5 minutes) so it fully dissolves and is sanitized.

Optional Sugar Addition

Cool the wort quickly to 68°F (20°C) using a wort chiller or ice bath. As soon as it reaches pitching temperature, transfer (rack) the wort into a sanitized fermenter, leaving trub behind.

Aerate or oxygenate the cooled wort well (shake, splashing, or pure O2) and pitch the Belgian wit yeast (one hydrated dry packet or a properly prepared liquid yeast starter). Ferment at 66–70°F (19–21°C) for primary fermentation.

After 48–72 hours when activity is strong, maintain fermentation until final gravity is reached (target FG ~1.014–1.016). This typically takes 7–10 days. Allow a few extra days of warm conditioning (up to 14 days total) to let yeast clean up byproducts and develop esters typical of a Belgian wit.

If bottling: prepare priming sugar (3.3 oz corn sugar dissolved in 2 cups boiled and cooled water), add to bottling bucket, siphon beer gently onto priming solution, bottle and cap. Condition bottles at room temperature for 2 weeks, then cold crash and refrigerate before serving.

If kegging: carbonate to about 2.3–2.7 volumes CO2 (typical for Belgian white ales) and serve on draft. Cold crash and filter or fine-clarify if desired.

Recommended serving temperature: 40–45°F (4–7°C). Pour into a glass leaving some yeast behind if bottle conditioned. Garnish with a slice of orange if desired. Expect a hazy pale straw color, moderate phenolic/banana esters from yeast, citrus and coriander aroma, 5.6% ABV (approximate), and ~22 IBU bitterness.

Pilsner malt (2-row Belgian or base pilsner)

White wheat malt

Oats, flaked

Light Munich malt

Sugar (table or dextrose) — optional for dryness

Hallertauer or Tettnang (bittering)

Saaz or Hallertauer (aroma/finish)

Coriander seed, crushed

Sweet orange peel (bitter orange or Curaçao), dried

Grains of paradise (optional), crushed

Belgian wit ale yeast (e.g., Wyeast 3944, White Labs WLP400, or dry Wit)

Water (brewing water, adjusted to moderate chloride/sulfate ratio)

Irish moss or Whirlfloc (optional for clarity)

Priming sugar (corn sugar / dextrose)

White Rascal

Make White Rascal Recipe in just 12h . Belgian-style white ale 5.6% ABV/22 IBU Avery Brewing Co.

White Rascal

Descriptors

Tasting Notes

Food Pairings

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