#72 Wittebrew
5.5 lbs Pilsner Malt
5 lbs Flaked Wheat
1 lb Munich Malt
1.2 oz Vanguard Hop Pellets (4.4%AA)(60 min)
11 grams crushed coriander seed
1 gram chamomile
zest from: 4 oranges
3 tangerines
2 grapefruit
1 lemon
.25 oz Candied Lemon Peel (All citrus 5 min. in boil)
2-liter starter WLP-400 Belgian Wit Yeast
- Brewed 12 October 2008. OG: 1.048 (74% efficiency).
Added about 10 black peppercorns for a bit more 'spice.'
- Kegged 31 October 2008. FG: 1.009. Tasty. I'm interested
to see what CO2 will do to this.
Notes:
- Strike with 11 quarts 135F water. Hold 122F for 15 minutes.
- Add 3 qts boiling water. Hold 138F for 15 minutes.
- Add 4 qts boiling water. Hold 154F for 30 minutes.
- Sparge to 8 gallons.
- Boil 90 minutes, hopping per schedule.
- Chill wort, pitch yeast.