Winter Wit

Brewer:	justio		Email:	jhizzle_14@yahoo.com
Beer:	Winter Wit		Style:	Belgian White (Wit)
Type:	All grain		Size:	10 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	19 IBU
OG:	1.054		FG:	1.011
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Ann Arbor city tap water.
Grain:	5.5 lb. American 2-row 5 lb. Belgian Pilsner 8.5 lb. Wheat malt 2 lb. American Munich
Mash:	70% efficiency
	Mash at 154° for 70 min. Sparge w/ 180° water for at least 1 hour. Collect 11 gallons of wort and start boil.
Boil:	90 minutes	SG 1.049	11 gallons
	In last 15 min of boil add.. 1 oz of Tettnanger hops 1/2 oz lemon zest 1/2 oz orange zest 1 oz prune(dried plum) 1 tsp crushed grains of paradise 1 tsp coriander 1/2 tsp anise 1.5 tsp vanilla extract 1/4 tsp rose hips 1/4 tsp tamarind Add aroma hops (2 oz Tettnanger) at flame out.
Hops:	1 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 45 min.) 1 oz. Tettnanger (4.5% AA, 15 min.) 2 oz. Tettnanger (aroma)
Yeast:	Mix of White Labs WLP 060 American Ale and WLP 400 Belgian Wit.. the 400 can sometimes take a bit to really get cooking, so mixing it w/ the WLP 060 in a 2 quart starter will get the fermentation ball rolling a bit quicker.. Sorry, I'm an impatient dude!
Carbonation:	3/4 corn sugar boiled w/ 2 cups of water, brought down to 70° & put into bottling bucket. 10 gallon batch! Prime each 5 gallon bottling bucket w/ the 3/4 cup-2 quart sugar water mix!

Recipe posted 11/20/10.