This Belgian Witbier style is amazingly smooth and much tastier than I expected.
Makes 10 gallons.
Steep to 150 degrees
- 1 lb flaked wheat
- .5 lb honey malt
- .5 lb carapils malt
- .5 lb crystal malt
Bring to boil
4 lb light dried malt extract
9 lb wheat dried malt extract
1/2 oz hallertauer hops 60 min
1/2 oz hallertauer hops 30 min
1/2 oz cascade hops 30 min
1 oz bitter orange peel 10 min
1 oz sweet orange peel 10 min
1 oz Irish moss 10 min
1 oz cascade hops 10 min
Split wort into two 5 gallon batches. Add water to each fermenter to make 5 gallons.
1st batch fermented with Safale K-97 dried yeast
2nd batch fermented with Safbrew T-58 dried yeast
