Todd Enders' Witbier

Classification: wit, Belgian ale, wheat beer, all-grain

Source: Todd Enders (enders@plains.NoDak.edu), reposted by Phil Seitz, HBD Issue #1508, 8/23/94

Ingredients: (for 5 gallons)

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

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.

Specifics:

O.G.: 1.046