I brewed this recipe: http://byo.com/american-lager/item/4...is-white-clone
Celis White Clone
Author: Julie Froehlich Issue: July 1998
This beer is a delicious ale brewed with malted wheat, barley, and oats. The style is characterized by the flavors of coriander and orange peel. (5 gallons)
Celis White Clone
6 lbs. wheat malt extract
1 lb. Belgian candi sugar (clear)
1 lb. oat flakes
1 oz. crushed coriander
1 oz. sweet orange peel
1 oz. Curacao orange peel
2 oz. Crystal hops pellets (3.5% alpha acid): 1 oz. for 60 min., 1 oz. at end of boil
White Labs pitchable Belgian Wit yeast
3/4 cup corn sugar
Step by Step:
Put oat flakes into a grain bag. Add 1 gal. of water and bring temperature to 155° F. Turn off heat and let oats steep for 30 min. Remove bag and drain completely. Stir in malt extract and candi sugar. Add enough water to bring to 2 gal. Bring to a boil. Total boil is 60 min. Add 1 oz. of hops and boil for 50 min. Add orange peel and coriander. Boil 10 min. more. Turn off heat and add remaining 1 oz. of hops. Steep for 10 min., remove hops, cool, and transfer to fermenter. Add 3 gal. cold water. Pitch yeast at 75° F.
Ferment at 68° F for 14 days. Prime and bottle. Age 14 days.
This is my third beer and I made a couple of mistakes. First, I used 6 lbs of DME when I'm pretty sure the recipe meant LME. No gravity listed in the recipe but I ended up with 1.072 OG and 1.014 FG. Says it's a little under 8%. I realized this and left it in the fermenter for about 4 weeks before bottling.
Second, I didn't remove the coriander, bitter orange peel, or sweet orange peel and they all sat in the beer during fermentation. Also, looking at more wit recipes, the quantities seem a little high for all of these.
My question is, what would you expect from this beer? Has anyone had a similar experience? How long should I let an 8% vs. 4-5% beer sit around in bottles before I crack it open? Do you think the coriander and orange peel quantities are too high, and could the higher gravity help balance this?