Nit-Wit Strong Wit
1080; 28 IBU; medium gold color
7 pounds pilsner malt
2 pounds Vienna malt
5 pounds malted wheat
1 pound oatmeal
1 tablespoon white flour, added at beginning of boil (for starch haze)
Mash at 150 degrees F
3/4 ounce Styrian Golding, 1 hour
1/2 ounce Styrian Golding, 20 minutes
1/2 ounce Saaz, last 5 minutes of boil
2 tablespoons marmalade
1 ounce coriander seed, crushed (from an Indian market if possible; same for all recipes)
1/4 teaspoon grains of paradise, crushed
Claude of Zeply Amber Strong Wit
1070; 22 IBU; tawny amber color
6 pounds Munich malt
5 pounds malted wheat
1 pound medium crystal (40 degree L) malt
1/2 pound dark crystal (80 degrees L) malt
1 pound oatmeal, toasted for 20 minutes at 300 degrees F, or until it smells like cookies
Mash at 154 degrees F
3/4 ounce Northern Brewer, 1 hour
1/2 ounce Northern Brewer, 5 minutes
Peel of two tangerines (outer zest only)
1 1/2 ounces coriander seed, crushed
2 whole star anise or 1/2 teaspoon ground
Major Blankety-Blank India Wit
1057; 45 IBU; deep gold color
5 pounds pale ale malt
1 pound medium crystal (40 degrees L) malt
4 pounds malted wheat
Mash at 152 degrees F
2 ounces Goldings, 1 hour
2 ounces Goldings, 20 minutes
1 ounce Goldings, 5 minutes
Peel of one sweet orange (outer zest only)
Peel of 1/2 grapefruit (outer zest only)
1 ounce coriander seed, crushed
Wyse Foole Wit Wine
1094; 40 IBU; medium gold color
7 pounds Pilsner malt
4 pounds Vienna or pale ale malt
4 pounds malted wheat
2 pounds jaggery (Indian palm sugar) or other partially refined sugar such as piloncillo demerara or turbinado. Maple syrup would add an interesting twist. I wouldn’t recommend honey because of its phenolic qualities, which can sometimes be harsh.
Mash at 148 degrees F
1 1/2 ounces Styrian Golding, 1 hour
2 ounces Saaz, 20 minutes
1 ounce Saaz, last 5 minutes of boil
6 to 10 kumquats, whole
2 ounces coriander seed, crushed
1/2 teaspoon grains of paradise, crushed