Spring Wit

Spring is finally in the air! Time to brew up the lighter beers.
This is a good one.

Brewer:	Beer Lord		Email:	galloway@gtcom.net
URL:	http://www.nfbl.org
Beer:	Spring Wit		Style:	Belgian White (Wit)
Type:	Partial mash		Size:	5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	21 IBU
OG:	1.048		FG:	1.008
Alcohol:	5.1% v/v (4.0% w/w)
Water:	6 gallons de-chlorinated water
Grain:	3 lb. Belgian Pilsner 2 lb. Wheat malt 1 lb. Dextrine malt (Cara-Pils) 1 lb. Rolled oats
Mash:	50% efficiency
	Add grains to 3 gallons water. Bring temp up to 150° and mash for at least one hour. Add 1/2 oz of the Saaz to the kettle and sparge grains w/ one gallon 170° water. Bring kettle volume to 5 gallons. Mix in extract and bring it to a boil. Add 1 oz Saaz after hot break and boil hard for 60 min. Add some Moss, 1/2 oz bitter orange peel,1 teaspoon crushed coriander seed and one packet of crushed Grains of Paridise seed w/ 15 minutes left. Add last 1/2 oz Saaz at knockout. Cover kettle and crash cool Wort. Areate the hell out of the wort and Pitch the wee beasties.
Boil:	60 minutes	SG 1.048	5 gallons
	3 lb. Wheat extract
Hops:	1.5 oz. Saaz (3.9% AA, 60 min.) .5 oz. Saaz (aroma)
Yeast:	White Labs Wit in a quart starter.
Log:	Let fermentation kick in and ferment on the cool side, 60° to 65° for two weeks. Rack and let go another week. Bottle and let condition for a week or two.
Carbonation:	I like this one bubbly, so I use a full 3/4 cup priming sugar.

Recipe posted 03/30/01.