MrB Grand Cru

This should be a strong witbier/Grand Cru for Mr. Beer fermenters, using only extract, honey and half an ounce of readily available hops. For best results, also add 1 tbsp ground ORIENTAL coriander, and half an ounce of dried orange peel (available at a homebrew store, or dry it yourself in your oven) during the last 10 minutes of the boil - but filter them out before you put the beer in the fermenter (they make for a lot of loosely-packed trub otherwise). Alternately, half an envelope of no-sweetener-added orange Kool-Aid(tm) or similar drink packet could be used to flavor the beer... but putting Kool-Aid in a beer is kind of a weird thing to do. ;)

Brewer:	Justin		Email:	justibone@yahoo.com
Beer:	MrB Grand Cru		Style:	Belgian White (Wit)
Type:	Extract		Size:	2.4 gallons
Color:	22 HCU (~13 SRM)		Bitterness:	11 IBU
OG:	1.073		FG:	1.008
Alcohol:	8.4% v/v (6.6% w/w)
Water:	Use any water that tastes good to drink.
Boil:	minutes	SG 1.059	3 gallons
	2 lb. Amber dry malt extract 1.75 lb. Wheat extract .5 lb. Honey
	Only add half of the extracts at the beginning of the boil, and only add it once the water has already started to boil vigorously. Excessive boiling of extract will cause a higher-than-calculated final gravity and extra sweetness/darker color. Add the remainder and the honey in the last 10 minutes of the boil.
Hops:	.25 oz. Saaz (3.75% AA, 60 min.) .25 oz. Saaz (3.75% AA, 30 min.)
Yeast:	Use a witbier yeast or wheat beer yeast for best flavor, and if doing so, ferment at slightly higher temps (70F or higher). If using a regular ale yeast (Nottingham, etc.) ferment at low temperatures (low-60s F).
Carbonation:	2.5 volumes	Honey: 2.29 oz. for 2.2 gallons @ 74°F
	You can bottle as normal, but using a tasty honey will give just a hint of extra floral notes. If you use honey to bottle, you pretty much have to batch-prime and pre-boil the honey, so if you don't know how to do that and don't want to try, then bottle as normal per MrBeer instructions.
Tasting:	I haven't made this, so I don't have tasting notes.

Recipe posted 08/03/11.