FOOL "I Brew it, Fool!" Witloofbier (Belgian Chicory Ale)
Ingredients:
1lb Flaked Wheat
1lb Belgian Abbey Malt
9lbs extra light DME
2oz Tettnang Hops
2oz Dried, Chopped Chicory Root
100 Billion Cells, Wyeast Trappist High Gravity Yeast
Day Before:
Started Yeast w/ yeast food, 1/2 Gal water, 1lb. DME.
Day Of:
Roast 1oz chicory for 1hr @ 325
grind in spice grinder
Add to french press, steep in warm water, and press. Remove tea.
Press remaining chicory over warm water again.
3gal Boil
add flavoring grains, heat to 170, hold, remove
60 min boil
60 mins 1oz Tettnang Hop pellets, DME
15 mins 1oz Tettnang hop pellets
0 mins chicory tea (both pressings)
top off to 5g w/ cold water
@ 2 weeks
1oz ground chicory root
@ 4 weeks
rack to secondary