Wit Christmas

Classification: wit, wheat beer, Belgian ale, all-grain

Source: John Varady (rust1d@li.com), HBD Issue #2222, 10/9/96

Following is the wit recipe I built and why. Any comments would be appreciated.
Reasons for what you see:
I used the curacao/coriander schedule from this recipe which won Best of Show at the "Spirit of Belgium" competition in 1994.
I went to the Celis page and read up on the hops for Celis white (I was happy to see Cascades).
I like cascades and figured using them and centennial would compliment the curacao citrusness. I picked Saaz for flavor/aroma since the style chart in NCJHB say 'nobel type' for hop flavor/aroma.

I am undecided if I should just buy the Wyeast Belgian White, or if I should culture it from Hoegarrden...

Ingredients:

11 pounds German 2-row pils
9-1/2 pounds flaked wheat
1-1/2 pounds flaked oats
3/4 ounce Centennial 90 minutes
1/2 ounce Cascade 45 minutes
1/2 ounce Cascade 30 minutes
1 ounce Saaz 15 minutes
1 ounce Saaz steep
10 grams coriander in boil
70 grams curacao in boil
2-1/2 grams coriander in secondary
Belgian White Wyeast #3944

Procedure:

Mash in 110F (43.3C) 10 min. Boost to 128F (53.3C) 30 mins . Boost to 158F (70C) 50 mins.

Add spice 10 minutes before knockout.

Specifics:

OG: 1.049