Recipe Type: All Grain
Yeast: Wyeast #3944
Batch Size (Gallons): 10.0
Original Gravity: 1.054
Final Gravity: 1.010
IBU: 17
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7 days 65 degrees
Secondary Fermentation (# of Days & Temp): 7 days 65 degrees
Tasting Notes: I like the smooth flavor of the orange and coriander, a smooth refreshing beer.

This is a variation of a Belgian Wit that I came up with, I like it. Hope you will too.

Recipe: Stammtisch Belgian Wit
Brewer: Josh
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 10.00 gal
Boil Size: 13.54 gal
Estimated OG: 1.056 SG
Estimated Color: 5.0 SRM
Estimated IBU: 16.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 4.35 %
12.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 52.17 %
10.00 lb Wheat, Flaked (1.6 SRM) Grain 43.48 %
2.00 oz Hallertauer [4.80 %] (60 min) Hops 16.9 IBU
0.50 oz Black Pepper (Boil 5.0 min) Misc
0.50 oz Coriander Seed (Boil 5.0 min) Misc
2.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2.00 oz Orange Peel, Bitter (Secondary 3.0 days) Misc
2.00 tsp Super Moss (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 23.00 lb
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Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 29.90 qt of water at 165.5 F 154.0 F


Notes:
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Used a starter for this batch and it really came out good.