Poirot Braggot

This is a hybrid recipe of a Belgian Wit and a braggot.

Brewer:	Thomas Macpherson		Email:	Tom@Nintai.biz
Beer:	Poirot Braggot		Style:	Belgian White (Wit)
Type:	Extract w/grain		Size:	5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	12 IBU
OG:	1.072		FG:	1.015
Alcohol:	7.4% v/v (5.8% w/w)
Water:	Used water directly from our spring fed well.
Grain:	1 lb. Belgian aromatic 1 lb. Flaked wheat
Steep:	Placed Gambrinus Honey Malt and Torrified Wheat into straining bag. Lowered into 3 gallons of water. When heat had reached 160 degrees sparged with 6 cups of 175 degree water.
Boil:	60 minutes	SG 1.120	3 gallons
	2 lb. Light dry malt extract 2 lb. Wheat extract 4 lb. Honey
	At 45 minutes into boil added 1tsp Irish Moss. At 50 minutes added coriander seed and orange peel.
Hops:	.5 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (5% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Kent Goldings (aroma)
Yeast:	Pitched with Wyeast 3944 Belgian Witbier smack pack
Log:	Racked after 10 days. Dry hopped with 1oz. of East Kent Goldings
Carbonation:	Utilized 1 cup of orange blossom honey to prime.

Recipe posted 08/13/11.