#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:
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- 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.