Has anyone tried the Diable Blanche, by (Mark Richmond), recipe in the Brewmaster's Bible?
Yeast: Wyeast 3944 Belgian White Beer yeast
Batch Size (Gallons): 5.5
Original Gravity: 1.046
Final Gravity: 1.012
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7
6# Belgian Pils malt
4# raw wheat flakes
1 ounce Hallertau (60 minutes)
1 ounce Tettnang (20 minutes)
1 ounce Hellertau (10 minutes)
1 ounce Saaz (after boil/flame out)
1 ounce Crushed/cracked coriander seed (60 minutes)
1 ounce chamomile (30 minutes)
1 ounce sweet orange peel (10 minutes)
Wyeast 3944 Belgian White beer yeast
1 ounce crushed/cracked coriander seed (added in secondary)
0.5 ounce sweet orange peel (added in secondary)
1. crush mallt and perform 1-hour infusion mash at 152*F
2. Boil for 90 minutes, adding hops as noted above
3. Cool, ptch yeast,, and ferment as normal.
4. Transfer to secondary after 1 week, add spices, and bottle after 1 more week.
I'd love to try this recipe. Although it has about everything i'd want to do in a witbier, I'd rather it be more bitter. Perhaps I'd change the sweet orange peel to bitter orange peel. Or maybe even do the boil and primary with bitter orange peel, then use the sweet orange peel at the secondary.
What do you guys think of the recipe?