Belgian Witbier - Extract Version

makes 5 gallons

Malts & Extracts:
3.3 lbs. Bavarian Wheat Liquid Malt Extrat (LME)
2.0 lbs. Wheat Dried Malt Extract (DME)
1.0 lbs. White Wheat Malt
0.75 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)
2.0 gm. Paradise Seeds (crushed)

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

     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb of the dried malt extract (DME), stirring to dissolve. Return to a boil, then 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, and the additional 1 lb of DME.

     At the end of the boil turn off the heat, add the can of liquid malt extract (LME). Strain the hot wort into a fermenter filled with 2 gallons of cold water and top off to the 5.5 gallon mark. Add yeast when the temperature of your beer is less than 70°, and begin fermenting. After 7 days check the specific 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