Wit or Witout

by Mike Dixon
1st place TRUB 2002

Belgian Witbier - 5 gallons

5 lb. Belgian pale malt
5 lb. Raw wheat

Gelatinize raw wheat by boiling for 15 min then
104 F 10 min
122 F 30 min
153 F 60 min
170 F 10 min

1.25 oz. Saaz (4% AA, 60 min.)
0.5 oz. Saaz (4% AA, 5 min.)

5 min before end of boil add spices processed in electric coffee grinder
0.75 oz Coriander
0.5 oz Sweet Orange Peel
0.5 oz Bitter Orange Peel
15 black peppercorns

Wyeast 3944
Ferment at 68 F

OG 1.051
FG 1.010
IBU 21