ORANGE ALE
Belgian Witbier (Wheatbeer) 10 gallons O.G. 1.055 F.G. 1.012 11# Belgian wheat malt 11# Belgian pilsner malt 1# Briess carapils malt 4 grated large orange peels 1/2 oz. crushed corriander seeds 8 HBU Hallertauer hops (boil 90 minutes) 1.5 oz. Hallertauer hops (steep 3 minutes) 2 tsp. gypsum (1/2 tsp. in mash, 1-1/2 in boil) 2 tsp. Irish Moss (boil 15 minutes) 2 Tbsp. Yeast Energizer 2 packages Wyeast 3944 Belgian White Mash 90 minutes at 152F with 1.3 quart of water to each pound of grain. Sparge at 170F for 1 hour. Add first addition of hops after hot break and start 90 minute boil from there. Chill wort to 60F, add yeast and ferment at 65F. Age 1 month in kegs. |
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