Guts Original Belgian Cream

This brew originally began as a Texas/Belgian Wit Beer. This evolution came about while looking for a subtler brew with that great Wit beer character.

Brewer:	Jason Montegut		Email:	jmontegut@yahoo.com
Beer:	Guts Original Belgian Cream		Style:	Belgian White (Wit)
Type:	Extract w/grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	13 IBU
OG:	1.053		FG:	1.012
Alcohol:	5.2% v/v (4.1% w/w)
Water:	The water used for this batch was a bottled water spring water.
Grain:	1. lb. Wheat malt 1 lb. Belgian CaraVienne
Steep:	Take cracked Belgian Wheat and Cara Vienne Malt grains, tie up in muslin bag and steep in 1 gal. of water at 168° for 1 hour. Sparge with 1.5 gal. of water, heated to 168°, to bring total volume up to 2.5 gal.
Boil:	60 minutes	SG 1.105	2.5 gallons
	1 lb. Light dry malt extract 1 lb. Rice extract 4 lb. Wheat extract
	Bring this sweet wort to a boil, add the extracts and boil for 1 hour. Add the Irish Moss with 15 minutes left in the boil. Instead of an Aroma hops, crack and add 1 oz. of corriander seeds and add the peel from 2 regular size oranges when the boil is complete.
Hops:	1 oz. Saaz (3.75% AA, 60 min.) 0.5 oz. Cascade (6% AA, 30 min.)
Yeast:	White Labs Belgian Wit Yeast
Log:	Primary fermentation is for 2-4 days; Secondary fermentation from 5-14 days, depending on the fermentation temperature. I try to maintain 70°.
Tasting:	Absolutley terrific brew. You can also substitute the White Labs California Ale yeast for a slightly less fruity flavor.

Recipe posted 08/17/00.