Rapscallion Tangerine Ginger Wit All Grain Recipe

A very refreshing summer beer. The ladies love it. I only use half of the Ginger root called for and 3/4 of the Tangerine peel as that is the way the ladies like it.

This brewed up fine, I had to mill the grain myself, it was ordered to be milled but looked like the hulls were untouched, anyway, if I were to make it again I would add twice if not 3 times the Tangerine and Ginger, upon the taste test neither my wife or I could taste any sign of either. There is only an ounce of each additive in a 5 gal. batch, I guess 2 oz into 640+/- oz hides rather well ?!? Others have had good success with this kit, us not so much.

Wonderful beer to have for dinner, or relaxing on the deck after dinner. Kegged the beer and only condition for one week prior to putting on tap. Took the ginger about two weeks to mellow. If you love ginger, the best flavor occurs around week three on tap. After that, the spiciness mellows and becomes a great all-around Wit beer.

Fermented with Mangrove Jack M21 Belgian Wit Ale Dry Yeast. Beer available at AIH website. Beer finished with subtle, not overwhelming spice flavor. Good example of the style.

This was my first all-grain kit, and as a relatively inexperienced brewer I made plenty of mistakes that should have culminated in this batch going straight out of the boil and into the drain, but more reasonable heads prevailed, and I decided that Iíd already done the hard part, so what could it hurt to wait a few more weeks and learn from the mistakes? Iím so glad I did! Though it didnít turn out looking or tasting much like a wit (donít ask), it turned out amazing, and oh so refreshing. I got lots of great compliments, and I canít wait to try the recipe again (and do it right).