Belgian Witbier - All Grain Version

makes 5 gallons

Malts & Extracts:
5.0 lbs. White Wheat Malt
5.0 lbs. Euro-Pils Malt
0.50 lbs. Flaked Wheat

Hops:
1.5 oz. Hallertau Mittelfrueh hops
0.50 oz. Bitter Orange Peel
0.50 oz. Coriander Seeds (crushed)

Yeast:
Imperial B44 Whiteout Yeast, Dry Yeast Alternative - Safbrew S-33

     Steep crushed malted grain at 155° for 45-60 minutes. Raise temperature of mash to 168°, (called mash-out temperature) then run off 6-6.5 gallons of wort to begin your 60 minute boil. When wort comes to a boil add 1.5 oz. of Hallertau Mittelfrueh hops and boil for 60 minutes. With 15 minutes remaining in the boil add 0.50 oz. Bitter Orange Peel, 0.5 oz. crushed Coriander Seeds, 2.0 gm. Crushed Paradise Seeds. At the end of the boil cool wort down to desired pitching temperature and transfer to a sanitized fermenter. Pitch yeast.

     After 7 days check the specfific gravity of your beer. When final gravity is reached bottle or keg as desired.
 

OG: 1.049
FG: 1.012
ABV: 4.8%
IBU: 20
SRM: 4.8