WINTER WIT

Source: Chris McAtee
Recipe added: 07/16/97
Email: mcatee@cadvision.com

This beer won first place in the Specialty Class at the 1997 Marquis de Suds Homebrew Competition in Calgary, Alberta. The coriander is overwhelming at first but mellows out after several mos. Maybe cut the coriander back by 25%. Super creamy white head and cloudy beer. Roll your bottles on the table if not cloudy. Serve ice cold with a slice of lemon or lime! Enjoy and let me know how you made out !! Chris Calgary

Specifics

Recipe type: All Grain
Batch Size: 23 litres
Starting Gravity: 1.051
Finishing Gravity: 1.010
Time in Boil: 90 mins
Primary Fermentation: 15 days @ 63F
Secondary Fermentation: 6 days @ 52-62F

Ingredients:

5.0# Ireks Pilsen Malt
2.5# Malted Wheat
1.5# Unmalted Wheat Flakes (health food store)
0.5# Instant oats
2/3 oz Perle pellets (8.1) 60 mins
1/3 oz Perle pellets (8.1) 20 mins
0.5 oz crushed coriander last 30 mins
1/4 peel of whole Seville marmelade orange last 30 mins
1/2 oz coriander last 2 mins
1/4 peel of whole Seville orange last 2 mins
Wyeast 3944 Witbier Yeast

Procedure:

Mashed 30 mins @ 122F, 15 mins @ 140F,70 mins @ 145-152F, 30 mins @ 150-155F, 10 mins @ 158F, 5 mins (mash out) @ 165F. Mash pH 5.5, sparge water pH 5.75. Final runoff gravity 1.016. OG @ start of boil was 1.042

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