Based upon an idea from Northern Brewer - with modifications, of course.
Used demera sugar. Added chamomile by steeping three tea bags in 1 quart of boiling wort for 15 minutes. Added at racking.
Extended boil to 100 minutes, thinking we had too much. Wound up with just over 8 gallons - gotta check to see if my sight glass is off on the boil kettle. This did, however, bring the OG to 1.084. Cooled to 70 degrees and pitched yeast from a 2000 ml starter, split among the two carboys (January 10, 2009).
| Amount | Malt/Grain | % |
|---|---|---|
| 15.00 pounds | Belgian Plisen Malt | 46.9% |
| 15.00 pounds | German Wheat Malt Light | 46.9% |
| 2.00 pounds | Flaked Oats | 6.3% |
| 32.00 pounds | Total Grain Weight | 100% |
| Amount | Adjunct |
|---|---|
| 2.00 pounds | Sucrose (Table Sugar) |
| Amount | Non-Fermentable | Time |
|---|---|---|
| 4.0 oz. | Corriander | 20 minutes |
| 2.5 oz. | Orange Zest | 20 minutes |
| 2.5 oz | Grapefruit Zest | 20 minutes |
| 0.10 oz | Pure Chamomile | 15 minutes |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 3.40 ounces | Saaz | 60 min | 5.8% | |||
| 3.40 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Form | Amount |
|---|---|---|---|
| Belgian Wit Ale (WLP400) | White Labs | Liquid | 1000 ml. starter |