Belgian Wit

This recipe was modified from Silk Lady, a recipe found in Pierre Rajotte's book 'Belgian Ale.'

Brewer:	Michael Thon		Email:	mthon0@ibm.net
URL:	http://members.tripod.com/~Mike984/
Beer:	Belgian Wit		Style:	Belgian White (Wit)
Type:	All grain		Size:	5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	33 IBU
OG:	1.051		FG:	1.008
Alcohol:	5.5% v/v (4.4% w/w)
Water:	All water was pre-boiled for 20 min prior to use.
Grain:	5 lb. American 2-row 5 lb. Wheat malt 0.5 lb. Raw wheat (whole wheat flour)
Mash:	65% efficiency
	I used a 30 minute rest at 125F and then a saccharification rest at 150F for 90 min. The use of whole wheat flour was suggested by Rajotte and makes for a cloudy wort.
Boil:	90 minutes	SG 1.036	7 gallons
Hops:	2 oz. Hallertauer (3.8% AA, 60 min.) 0.5 oz. Saaz (5% AA, 10 min.)
Yeast:	Wyeast 3942 with a 1 qt starter.
Log:	An additional 1lb of malt was mashed with 1qt water and then allowed to sour for 4 days. This was then sparged, boiled for 50 min. and added to the fermenter. Boy, did it smell bad!
Carbonation:	2.7 volumes	Corn Sugar: 5.88 oz. for 5 gallons @ 70°F
Tasting:	At first I thought I ruined this beer by the addition of the sour mash. However after a few weeks of aging I wound up with a light bodied beer with a nice twang from the lactic fermentation. Very interesting!

Recipe posted 03/08/98.