Well, I did it for better or for worse...here's the run down:
4oz Belgian aromatic
4oz Flaked oats
4oz Rice hulls
8oz Flaked wheat
2 gallon Steep @150 for an hour, one gallon sparge @ 170 degree.
Added 6 pounds (actually more, used two 3.3# cans but I didn't scrape them clean) Belgian wheat extract and 8oz of Soft Candi sugar after bringing the above to a boil.
Added 1oz German Hallertaur hops (4.3%) at 60 minutes, 1oz at 15 minutes.
Added 1oz of bitter orange at 15 minutes
Added 1oz of Coriander at 5 minutes.
Cooled in ice bath to 70 degrees, moved to 5 gallon fermenter bucket.
Pitched one tube of White Labs Belgian Wit yeast (WLP400).
Added water to bring to 5 gallons.
OG: 1.042
Sealed it up, added the airlock, and moved to a spare room to keep it in the low 70's until fermentation starts, then I'll move to the basement where the temps are mid to high 60's.
4oz Belgian aromatic
4oz Flaked oats
4oz Rice hulls
8oz Flaked wheat
2 gallon Steep @150 for an hour, one gallon sparge @ 170 degree.
Added 6 pounds (actually more, used two 3.3# cans but I didn't scrape them clean) Belgian wheat extract and 8oz of Soft Candi sugar after bringing the above to a boil.
Added 1oz German Hallertaur hops (4.3%) at 60 minutes, 1oz at 15 minutes.
Added 1oz of bitter orange at 15 minutes
Added 1oz of Coriander at 5 minutes.
Cooled in ice bath to 70 degrees, moved to 5 gallon fermenter bucket.
Pitched one tube of White Labs Belgian Wit yeast (WLP400).
Added water to bring to 5 gallons.
OG: 1.042
Sealed it up, added the airlock, and moved to a spare room to keep it in the low 70's until fermentation starts, then I'll move to the basement where the temps are mid to high 60's.