Heat 1 gallon of water to 155. Add:
8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice or Oat Hulls
Remove pot from heat and steep at 150 for 30 minutes. Strain grain water into brew pot and sparge with 1 gallon of 150 degree water. Bring water to a boil, remove from heat and add:
5.5 lb Wheat Dry Malt Extract
1 oz East Kent Goldings (4.3 alpha)
Add water to bring total volume to 2.5 gallons. Boil 45 minutes, then add:
1/2 oz East Kent Goldings
1/4 oz. Belgian Bitter Orange Peel
3/4 tsp crushed Coriander seeds
1/8 tsp crushed Cumin seeds
Boil 13 minutes then add:
1/2 oz Czech Saaz
1/2 Belgian Bitter Orange Peel
1/2 tsp crushed Coriander seeds
1/8 tsp crushed Cumin seeds
Boil 2 more minutes. Chill. Strain wort. Add water to bring to 5 1/8 gallons. Pitch yeast below 80 degrees.
Wyeast Forbidden Fruit (3463)
or, second choice
Wyeast Belgian Witbier (3944)
This recipe is from the book
Beer Captured by Tess and Mark Szamatulski.
