Recipe Type: Partial Mash
Yeast: Wyeast Belgian Witbier (3944)
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.25
Original Gravity: ???
Final Gravity: ???
IBU: ???
Boiling Time (Minutes): 60
Color: ???
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: 6 months aging
Secondary Fermentation (# of Days & Temp): 14

Heat 1 gallon of water to 155. Add:

8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls

Remove pot from heat and steep at 150 for 30 minutes. Strain grain water into brew pot and sparge with 1 gallon of 150 degree water. Bring water to a boil, remove from heat and add:

6 lb Wheat Dry Malt Extract
1 oz East Kent Goldings (4.4 alpha)

Add water to bring total volume to 2.5 gallons. Boil 45 minutes, then add:

1/2 oz East Kent Goldings
1/4 oz. Bitter Orange Peel
3/4 tsp crushed Coriander seeds
1/8 tsp ground Cumin

(All added to a fine-meshed grain bag)

Boil 13 minutes then add:

1/2 oz Czech Saaz
1/2 Belgian Bitter Orange Peel
1/2 tsp crushed Coriander seeds
1/8 tsp ground Cumin

(added to the bag)

Boil 2 more minutes. Strain wort over ice.
Add water to bring to 5 1/8 gallons. Pitch yeast below 80 degrees.

Wyeast Belgian Witbier (3944)

I let mine age 6 months and it tasted dead-on like Hoegaarden (I even bought some and did a side-by-side). The color is a lot darker.