Belgian Witbier II

Brewer:	Peter Dragon		Email:	-
Beer:	Belgian Witbier II		Style:	Belgian White (Wit)
Type:	All grain		Size:	5.5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	18 IBU
OG:	1.051		FG:	1.012
Alcohol:	5.0% v/v (3.9% w/w)
Grain:	6 lb. 8 oz. Belgian Pilsner 3 lb. Wheat malt 8 oz. Dextrine malt (Cara-Pils)
Mash:	70% efficiency
	Mash the grains in 3.25 gallons of water at 149° F for 90 minutes. Sparge with 4.0 gallons of water at 170° F. Add the corn sugar. Bring the total volume in the brewpot up to 6.5 gallons.
Boil:	60 minutes	SG 1.043	6.5 gallons
	8 oz. Corn sugar
	Add 0.5 oz bitter orange peel with 15 minutes remaining in the boil. Add 3 tsp crushed coriander seed with 15 minutes remaining in the boil. Add 1 tsp Irish moss with 15 minutes remaining in the boil. Add 0.5 oz bitter orange peel with 1 minute remaining in the boil. Add 3 tsp crushed coriander seed with 1 minute remaining in the boil.
Hops:	.8 oz. Cascade (4.2% AA, 60 min.) .6 oz. Cascade (4.2% AA, 15 min.) .35 oz. Willamette (4.0% AA, 5 min.)
Yeast:	White Labs WLP-410 Belgian Wit II Ale
Log:	Ferment at 70° F until complete (7 to 10 days). Rack into secondary and allow beer to settle (about 1 week).
Carbonation:	Prime with 0.875 cup of corn sugar and bottle. Carbonate at 70° F for 10 to 14 days.

Recipe posted 11/28/05.