Belgian Wit

Well balanced and pleasurable brew to drink. Coriander and bitter orange peel are evident in the taste but not overwhelming as the malt and hop bitterness balance out the flavor. Nice white head. Beer is cloudy which is appropriate for the style and which accentuates the pale appearance.

Brewer:	Dan Martin		Email:	DanielM730@aol.com
Beer:	Belgian Wit		Style:	Belgian White (Wit)
Type:	All grain		Size:	5.25 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	28 IBU
OG:	1.052		FG:	1.010
Alcohol:	5.4% v/v (4.3% w/w)
Water:	1 teaspoon calcium cloride added to mash
Grain:	2 lb. 8 oz. American 2-row 2 lb. American Pilsner 3 lb. Wheat malt 1 lb. Flaked oats 1 lb. 14 oz. Flaked wheat 1 lb. Acid Malt
Mash:	67% efficiency
	Step mash: Acid/protein rest: 30 minutes @ 112 degrees Saccharification rest: 60 minutes @ 154 degrees Mash out: 10 minutes @ 165 degrees Strike water: 11 quarts water @ 128 degrees Added 6 qrts 190 degree water + stove heat to achieve saach rest temp. Added stove heat to achieve mash out temp. Sparged with 16 quarts 165 degree water Collected 7 gallons wort
Boil:	90 minutes	SG 1.039	7 gallons
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 45 min.) .5 oz. Tettnanger (4.5% AA, 25 min.) .5 oz. Tettnanger (aroma)
Yeast:	White Labs - Belgium Wit II Ale 800 ml starter - 48 hours
Log:	Brewing date: 10/06/01 Primary ferment: 16 days @ 65 degrees in plastic fermenter Secondary ferment: 14 days @ 65 degrees in glass carboy Bottle date: 11/5/01
Carbonation:	1 1/4 cups dried pale malt extract at bottling.
Tasting:	Pleasant taste with spices added noticeable in flavor.

Recipe posted 12/09/01.