Second Wit

This is the second time I've brewed this basic recipe. Its an attempt
at a classic witbier like Hoegaarden or Celis.

Brewer:	Tim Everding		Email:	everding@bigfoot.com
Beer:	Second Wit		Style:	Belgian White (Wit)
Type:	All grain		Size:	4.5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	24 IBU
OG:	1.047		FG:	1.011
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Used ~ 1/2 t gypsum with bottled drinking water.
Grain:	5 lb. 0 oz. Belgian Pilsner 2 lb. 0 oz. Flaked wheat 2 lb. 0 oz. Raw wheat 0 lb. 4 oz. Flaked oats
Mash:	64% efficiency
	First I cooked the unmalted raw wheat at ~180 degrees for 20 mins in order to release the starches. (I did not do this for the wheat flakes.) Added the unmalted wheat to the base water to start the mash. Then did a mash of 105 for 20 mins, 128 for 20 mins, 145 for 20 mins, 152 for 50 mins, followed by mash out.
Boil:	75 minutes	SG 1.035	6 gallons
	added 1/2 oz of fresh ground corriander at 35 minutes left. At 15 minutes added .8 oz bitter orange peel and ~ 1/4 oz. corriander. At 0 minutes added .2 oz orange peel, 1/2 oz. corriander, pinch of black pepper and a pinch of cumin. Also to fermenter I added slightly more that 1t of 88% lactic acid to give a touch of sourness. Some of the saaz hops were pretty old, so I don't know how strong they were.
Hops:	1 oz. Saaz (3.6% AA, 65 min.) .5 oz. Saaz (3% AA, 65 min.)
Yeast:	Used the wyeast 3944, Belgian white yeast starter.
Log:	Fermented at 60 - 62 degrees. Fermented strong for 2 weeks. Racked to secondary.
Carbonation:	Used just under 3/4 cup of corn sugar.
Tasting:	A very good witbier. Very similar to Hoegaarden or Celis White. A great beer on a summer day.

Recipe posted 10/12/99.