Acer Wit All Grain Recipe

The past few batches I've brewed have been all-grain recipes. I think after nearly 14 years of brewing, I'm finally a convert. This latest batch, an all-grain wit using maple sap in place of water, is based off this recipe. The brew store didn't have all of the ingredients so some substitutions were made, as well as modifications to the mashing process. Fingers crossed everything comes out as planned... It is still in the primary awaiting a little more clarification before transfer to the secondary.

Logan’s Libations Acer Wit (all-grain)

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10 gallons maple sap from the Somerlot's 

4.5 lbs. Pale Malt-Briess

4.5 lbs. Wheat Malt

1 lbs. steel cut oats

Added at 90 minutes:

0.5 oz German Northern Brewer hops (9.6% AA)

Added at 30 minutes:

1 oz German Tettnang hops (4.5% AA)

Added at 5 minutes:

1 oz German Tettnang hops (3.5% AA)

Added at flameout:

0.5 oz crushed coriander seed

1 oz bitter orange peel

0.25 oz chamomile

Wyeast Belgian Abbey (#1214)

Notes:

Step mash all grains at 98 degrees for 30 minutes with 1 quart/lb. Raise to 122 degrees by adding 2.5 quarts boiling sap for 15min. Raise to 155 degrees by adding 5 quarts of boiling sap for 45 min. Sparge with 170 degree sap to get ~8 gallons wort.