Beer Style: Witbier (16A)
Recipe Type: all-grain
Yield: 5 US gallons
I used three sources when formulating this
The mashing schedule for the Dixie Cup version is as follows: Mash-In with 2.5 gallons (.75 quart/pound) 30 minutes @ 125F Add hot water to mash to raise temperature to 148-150F Hold there for 60 minutes Sparge to 6 gallons in kettle with 170F water Water used is untreated, Seattle City water The next version, with the 3068 yeast, I did a simple single infusion at 154F for 60. Seemed to work as well as the double infusion.
Source: David P. Brockington