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