Beer Style: Witbier (16A)
Recipe Type: all-grain
Yield: 5 US gallons
Following is the wit recipe I built and why. Any comments would be appreciated.
Reasons for what you see:
I used the curacao/coriander schedule from this recipe which won Best of Show at the "Spirit of Belgium" competition in 1994.
I went to the Celis page and read up on the hops for Celis white (I was happy to see Cascades).
I like cascades and figured using them and centennial would compliment the curacao citrusness. I picked Saaz for flavor/aroma since the style chart in NCJHB say 'nobel type' for hop flavor/aroma.
I am undecided if I should just buy the Wyeast Belgian White, or if I should culture it from Hoegarrden...
Mash in 110F (43.3C) 10 min. Boost to 128F (53.3C) 30 mins . Boost to 158F (70C) 50 mins.
Add spice 10 minutes before knockout.
Source: John Varady