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Beer Style: Witbier (16A)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
Ingredients:
- 4.0 lbs Belgian pils malt
- 4.0 lbs raw soft red winter wheat
- 0.5 lbs rolled oats
- 0.75 oz coriander, freshly ground
- Zest from two table oranges and two lemons
- 1.0 oz 3.1% AA Saaz
- 3/4 corn sugar for priming
- Hoegaarden strain yeast
Beer Profile
Original Gravity: 1.046
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
Mash in: 12 qt. at 124F
Protein rest: 15 mins. each at 124, 128, and 132
Saccrification: 30 minutes at 161F
Mash out: 10 minutes at 170F
Sparge with 5.5 gallons at 168-170 (may be pH adjusted to 5.5)
Boil: 90 minutes
Hops: 1 addition, 30 minutes from the end of the boil
Coriander: 1 addition, 15 minutes from end of the boil
Peels: 1 addition, 10 minutes from end of boil
Lactic acid can be added at bottling if desired. Use 10-20 ml of 88% lactic acid, or to taste.
Source: Todd Enders
