Belgian Pale Wheat Malt 1 83.000000 1.800000 1.587565 In Mash/Steeped Grain Belgian Pilsen Malt 1 81.000000 3.000000 1.587565 In Mash/Steeped Grain US Flaked Oats 1 72.000000 2.200000 0.453590 In Mash/Steeped Adjunct French Strisselspalter 1 2.600000 0.056700 60 Min From End Boil 60

Pellet

Wyeast 3944-Belgian Witbier 1 74.000000

Liquid

Ale 0.135000 FALSE In Boil Coriander Seed 1 Other Boil 60 0.028350 In Boil Orange Peel, Bitter 1 Other Boil 60 0.028350 The brewer's water 1 25.886930 0.000000 0.000000 0.000000 0.000000 0.000000 0.000000 Two Step Infusion (122-153) w/Mash Out (170) 1 20 Rest at 1 Infusion 0.0 50.000000 20.000000 0 Raise by infusion to 1 Infusion 5.974422 67.222221 5.000000 0 Rest at 1 Infusion 0.0 67.222221 30.000000 0 Raise to and Mash out at 1 Witbier 1 All Grain Timothy Mills 18.927052 22.258211 60 70.000000 Witbier OG: 1044 / Ready: 6 weeks Literally, "white beer," this wheat beer originated near Louvain and got its name from its extremely pale, cloudy haze. Witbier was originally made by blending hopped wort with unhopped, bacterially infected wort, which gave it a tart, acidic taste. Fortunately, the Wyeast culture in this kit gives you all of the tartness with none of the bacteria. Light in color and extremely quenching, Witbier's unique flavor is also enhanced by coriander and bitter orange peel. Step Time Rest Infuse Temp Infuse Amount Protein 1 20 133 7.20 Sacc 5 30 210 4.79 Mashout 1 10 210 5.77 Coriander and orange peel in boil for 10 minutes. 18.333334