Red, Wit, & Blue -- Belgian Wit

Brew date: 6/10/10. Here's my hand at another Belgian wit, including Indian coriander, orange/grapefruit zests, and chamomile flowers in the last five minutes of the boil. Tasting notes to follow.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	Red, Wit, & Blue -- Belgian Wit		Style:	Belgian White (Wit)
Type:	All grain		Size:	10.5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	18 IBU
OG:	1.046		FG:	1.008
Alcohol:	4.9% v/v (3.8% w/w)
Water:	R.O. water, treated with calcium carbonate to balance pH as necessary.
Grain:	9.5 lb. Belgian Pilsner 1 lb. Flaked oats 7.5 lb. Flaked wheat
Mash:	75% efficiency
	Stepped infusion mash. Mash in at 122*F for 10 minutes at a ratio of 1 pint per pound, then add boiling water to reach 154*F for 60 minutes. Add boiling water to reach 168*F for a 10 minute mash out.
Boil:	60 minutes	SG 1.038	12.5 gallons
	Add the herb/spice mixture in the final five minutes of the boil: 1.5 oz cracked Indian coriander, the fresh zest of four oranges and 1/2 of one grapefruit, 6 bags of Trader Joes 100% chamomile tea, organic (emptied from their bags).
Hops:	1.7 oz. Styrian Goldings (5.3% AA, 60 min.)
Yeast:	WLP 400 (Hoegaarden strain). Starter: four days, two stage (@ 50 ounces apiece, starter gravity = 1.050), built on a stir plate.
Log:	Tasting notes to follow.
Carbonation:	Keg, force carb to 2.8 volumes.
Tasting:	Tune in sometime after July 4th.

Recipe posted 06/14/10.