I too am interested in brewing this beer. The original page seems to be gone but I found a copy in googles cache. Here is the recipe:
This was to be as close to Hitachino Nest White Ale as possible. While we were told this was the same recipe, when visiting the new brewery I saw one of these being made. Our recipe had the orange peel ground with the coriander but in the whirlpool tank in the factory, orange peel was in a bag in the tank – so our recipe can’t be exactly the same.
2 Row: 4700g
Wheat: 2200g
1st hops: 20g, Perle pellets
2nd: none
3rd: 30g, Styrian Goldings pellets
4th: none
End: 50g coriander, 30g dried orange peel, 8g nutmeg – all ground
For mashing the wheat beer, there was 10m at 40 degrees, recirculate 5 x 2L (out through the tap at the bottom, pour back onto the grain), then 10m at 50 degrees, recirculate 5 x 2L, bring temp to 65 degrees, recirculate 2 x 2L, then 40m at 65 degrees, recirculate 5 x 2L, iodine test, then temperature was brought up to 76 degrees for 10 minutes filtering (take out wort slowly from the tap and pour back in slowly) and then lautering (sprinkling on 76 degrees water while taking out wort and pouring into another tank for boiling).
Boil volume was 30L. The aim was to bottle 15L, but I’m guessing there was about 20L (maybe more) after boiling – some was wasted in the cooling pipes.
Some important notes about the White Ale:
1. Use a grinder to grind the coriander and orange peel. I tried making the white ale at home by just crushing the coriander with a rolling pin – it doesn’t give the same result.
2. The version above came out a little more spicy than the real white ale – a little bit more nutmeg and coriander taste – but I wouldn’t play about with the ratios too much. Again, when I made this at home again, I added extra orange peel and the orange taste just ended up overpowering.
3. Frequently taste. When you are using these spices, an extra day in the primary can make the difference between a nice beer and one which has too strong a flavour.