SPECIFICATIONS

  • Original Gravity
  • 1.042
  • Final Gravity
  • 1.007
  • Ibu
  • 12
  • Abv
  • 4.6%

INGREDIENTS

  • Grain

    Amount

  • Pilsner Malt

    50%

  • Malted Wheat

    20%

  • Raw Wheat

    20%

  • Rolled Oats

    10%

  • Rice Hulls

  • Yeast & Adjuncts

    Amount

  • Belgian Wit

    10 million cells/mL

  • Whirlfloc

    Variable

  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Ahtanum® Brand T-90 Pellets 5.0% 15 min 0.25 g/L
OTHER ADDITION AMOUNT
Ground Indian Coriander Seeds Whirlpool 0.70 g/L
Dried Orange Peel Whirlpool 3.0 g/L

INSTRUCTIONS

  • Step 1

    Perform a step-mash: 144°F/62°C for 40 min, 162°F/72°C for 20 min, mash out at 169°F/76°C. If a step mash is not possible, perform a single infusion mash at 147°F/64°C for 60 min. Add rice hulls if needed to improve lauter.

  • Step 2

    Vorlauf until the wort has cleared and is free of grain particles.

  • Step 3

    Runoff into the kettle and sparge with 180°F/82°C water.

  • Step 4

    Bring the wort to a boil. Add hops according to schedule.

  • Step 5

    With 15 min left for the boil, add Whirlfloc and yeast nutrient.

  • Step 6

    After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool additions.

  • Step 7

    Gently create a whirlpool in the kettle.

  • Step 8

    Quickly cool the wort to 68°F/20°C, aerate with 10 ppm O2, and transfer into a sanitized fermenter.

  • Step 9

    Pitch the yeast and add either an airlock or blowoff tube to the fermenter. Ferment at 75°F/24°C

  • Step 10

    After final gravity is reached and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.

Tasting Notes: CITRUS • FLORAL • BANANA • SPICY