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  Full Mooned Belgian Wit

  
  

  Our take on an industrial craft wit with a refreshingly crisp malty character complimented by a moderate spice and citrus quality. When highly carbonated it dances across the tongue like a good wit chould

  
  

  Type: Ale

  Style: Wheat

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Staff

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  4.0 lbs	Synergy Select Pilsen Malt	Mash Grain	Base
  3.5 lbs	Wheat Malt, White	Mash Grain	Wheat
  1.0 lb	Flaked Oats	Mash Grain	Flakes
  1.0 oz	Hallertau Mittlefruh Hops (3.0% AAU)	60 min boil
  3.5 g	Freshly ground Coriander	1 min boil
  11.0 g	Sweet Orange Peel	1 min boil
  1 pack	WLP400 Belgian Wit Ale Yeast	Fermenter

  
  

  Procedures

  1. Mash grains in 3.0 gallons of water at 144ºF for 30 minutes
  2. Add 0.75 gallons of boiling water to increase temperature to 157ºF for 30 minutes
  3. Sparge grain with 170ºF water to obtain desired pre-boil kettle volume
  4. Bring to boil
  5. Add 1 oz Hallertau Mittlefruh Hops
  6. Boil for 59 minutes
  7. Steep in Coriander and Sweet Orange Peel, boil for 1 minute
  8. Turn heat off and cool wort to 68ºF
  9. Transfer to fermenter
  10. Pitch one pack of WLP400 Belgian Wit Ale Yeast

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  Primary Fermentation: Ferment for 2 weeks at 68-72ºF

  Secondary Fermentation:

  Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar for 2-3 weeks

  Original Gravity: 1.046

  Final Gravity: 1.011

  Alcohol by Weight:

  Alcohol by Volume: 4.5%

  IBU: 10

  Color: 3 SRM

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