Slippery When Wit

Thought I would get one more batch in this spring before it gets to warm in my basement. Looking to make a beer that is close to Hoegaarden or Celis White.

Brewer:	St. Arnold		Email:	aarnold44@excite.com
Beer:	Slippery When Wit		Style:	Belgian White (Wit)
Type:	All grain		Size:	5 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	19 IBU
OG:	1.052		FG:	1.011
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Good ol' Birmingham water, right out of the tap!
Grain:	4 lb. Wheat malt 8 oz. Flaked oats 5.5 lb. British pale
Mash:	69% efficiency
	Single step infusion mash. Added 12 quarts of 165° water to get a strike temperature of 154°. Hold at this temp for 90 min. Sparge with 170° water to get 6 gallons of wort.
Boil:	60 minutes	SG 1.043	6 gallons
	When wort begins to boil start with hop schedule. Add .5 oz of crushed corriander during last 15 min. Add .5 oz of bitter orange peel during last 15 min.
Hops:	.5 oz. Northern Brewer (8% AA, 60 min.) 0.50 oz. Hallertauer (3.5% AA, 15 min.) .25 oz. Saaz (3.75% AA, 15 min.)
Yeast:	Used WL Belgian Wit WLP400. Pitched at 75 deg. Fermentation started 6 hours latter. Moved to 69 deg.
Log:	Ferment @ 69-70 deg for 8 days. Moved to secondary on 8th day. SG dropped to 1.030 by 8th day. Ferment in secondary for 12 days.
Carbonation:	2.7 volumes	Corn Sugar: 4.93 oz. for 5 gallons @ 68°F

Recipe posted 06/13/02.