Belgian white

Brewer:	Steve Jensen		Email:	sugaree1@attbi.com
Beer:	Belgian white		Style:	Belgian White (Wit)
Type:	Partial mash		Size:	5.125 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	21 IBU
OG:	1.055		FG:	1.010
Alcohol:	5.8% v/v (4.5% w/w)
Water:	Used spring water
Grain:	1.00 lb. Belgian Pilsner 3.00 lb. Wheat malt 0.75 lb. Dextrine malt (Cara-Pils)
Mash:	70% efficiency
	Mashed at 152deg. for 90 min, sparged with 168deg. water.
Boil:	60 minutes	SG 1.075	3.75 gallons
	3.5 lb. Light malt extract 12 oz. Corn sugar
	Added malt extracts and corn sugar before boil, at boil put in first flavoring of hops. Boiled for 30 min then added second flavoring of hops boiled for 15min. Steeped 1/2oz of coriander seed (cracked) and 1/2oz of bitter orange peel. 30min after boil.
Hops:	.50 oz. Cascade (6% AA, 45 min.) .50 oz. Willamette (5% AA, 45 min.) .50 oz. Cascade (6% AA, 15 min.) .50 oz. Willamette (5% AA, 15 min.)
Yeast:	Pitched at 70 deg. (Wyeast 3944) Smack pack.
Log:	Primary: 2 weeks at 68 deg secondary: 4 weeks at 50 deg In bottle: 6 weeks at 50 deg
Carbonation:	Corn sugar: 1 cup

Recipe posted 04/14/02.