Extract
5 gal batch
1/2 lb Torrified Wheat Malt
1/2 lb Pale Wheat Malt
6 oz. Cyrstal 10 American Malt
steep above grains in a grain bag in 3 gal water for about 45 minutes.
remove grains and bring to a boil.
turn off heat and add
6 lbs Wheat LME
and bring back to a boil
1/2 oz. Hallertau Hops at 45 min.
1/2 oz. Brewers Gold Hops at 45 min.
1/2 oz Cascade Hops at 15 min.
1 oz. Bitter Orange Peel @ 15 min.
after boil, cool to 75 degrees fahrenheit,
transfer to 6 gallon carboy and pitch
Belgian Wit Ale yeast.
let ferment for 1-2 weeks and bottle or keg.
if bottling, prime with 5/8 cup corn sugar for at least 2 weeks.
Note: I have started adding a half a packet of dry champagne yeast and it gives the beer a little extra kick and a light dry spiciness. I have tried this on other beers but it works best with the wheat.
OG: 1.04
FG: 1.01
ABU: 38.4
ABV: 4%
