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Beer Style: Witbier  (16A)
Recipe Type: all-grain
Yield: 6 US gallons

Beer Color


4hours after boil and can still smell coriander. think it gonna b good. mash lauter worked great added about 6 oz rice hulls. most active fermentation yet. 1st time that blew n2 the aitlock. sunday after brewing on friday.......already down to 1.012 and taste is awesome....have to force myself to wait to bottle so it clears and is a great bottled beer. 1st try great. had santium hops...second try with ahtanum...1.052 gravity with the different wheat malt (muntons) ended at 1.009..


  • 8.8 oz - Rice Hulls (0.0 SRM) (Grain)
  • 5 lbs - White Wheat Malt (2.4 SRM) (Grain)
  • 3 lbs - Malteurop (1.8 SRM) (Grain)
  • 2 lbs - Rye Malt (Briess) (3.7 SRM) (Grain)
  • 11.2 oz - Oats, Flaked (1.0 SRM) (Grain)
  • 0.5 oz - Centennial [10.0%] - Boil 60 min (Hops)
  • 2.00 oz - Orange Peel, Bitter (Boil 5 min) (Misc)
  • 1.00 oz - Coriander Seed (Boil 5 min) (Misc)
  • 1 pkgs - Belgian Wheat Yeast (Wyeast Labs #3942) (Yeast)
  • 0.50 tsp - Yeast Nutrient (Primary 3 days) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.048 (11.8° P)
Final Gravity: 1.009 SG (2.3° P)
Alcohol by Vol: 5.1%
Color SRM: 3.8  Color Sample 
Bitterness IBU: 15.6
Recipe Type: all-grain
Yield: 6.00 US Gallons

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