Belgian Wit

Bottled 7/6/01

Valroy Maudlin

GRAINS

3.5 Lb. Schreier Domestic "Special" Pale Ale (3.5º)

4 Lb. Schreier Domestic Wheat Malt (2.5º)

8 Oz. Belgian Caramel Pils (5-10º)

WATER

                2 Tsp Gypsum in Mash Water

MASH

Single infusion Mash at 149 deg. F for 90 Min.

BOIL

60 minutes.

HOPS

1 ½ Oz. Saaz 60 miniutes

½ Oz. Saaz 15 minutes

¼ Oz. Coriander 15 minutes

½ Oz. Bitter Orange Peel 15 minutes

FERMENTATION

            Primary 5 Days at 65 deg. F. Glass

            Secondary 7 Days at 65 deg. F. Glass

CARBONATION

            Primed with ¾ cups corn sugar