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Classification: Belgian Whit, Extract, Weizen Beer
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Ingredients:
- 3 pounds, M&F Extra-Light DME
- 3 pounds, M&F Wheat Blend DME
- 1 pound, Rolled Oats (Quaker)
- 1 bag, Muslin boiling bag
- 1 ½ ounces, Saaz Hops (boiling)
- ½ ounce, Saaz Hops (finishing)
- 2 teaspoons, Gypsum
- 1 teaspoon, Irish Moss
- 1 teaspoon, Gelatin
- ½ ounce, Dried Coriander Leaf
- 1 orange peel, Navel, California (Australian if available)
- 1 package, Wyeast Liquid (Belgian White Strain)
Procedure:
- Put rolled oats in a muslin boiling bag and add to wort pot filled with 4-5 gallons water. (Making sure to leave the muslin bag with enough room for expansion to allow for adequate mashing)
- Perform a simple mash infusion of the oats. Bring grain and water to 160° f. and steep grains at this temperature for approximately 30 - 45 minutes. Be careful not to exceed 170° and not to let the temperature fall below 154° f. .
- Bring wort to a boil and remove oats and discard.
- Add in the DME and dissolve thoroughly by stirring with a long handled spoon (make sure you remove the wort pot from the burner when doing this to avoid scorching).
- Add the gypsum and the boiling hops to the wort and bring the wort to a boil. Continue to boil the wort for approximately 60 minutes.
- After 30 minutes into the boil, add the Irish Moss
- After 45 minutes, add the orange peel (cut the skin into 8 small sections) also add in the coriander leaf and stir into the wort.
- After 58 minutes, add the finishing hops.
- After 60 minutes, remove the orange peels from the wort and discard.
- Cool the wort with whatever means possible, a wort chiller is preferred but you can submerge the pot in iced water in a large sink and let cool (keeping the pot covered at all times). Cool to approximately 70-80°f.
- Pitch yeast and aerate(oxygenate) the wort by stirring the yeast into it.
- Cover and Ferment!
Notes:
Age the finished beer for 2-3 weeks at room temperature. This beer had an excellent flavor. The coriander and the orange taste were present but not overpowering. The beer was an excellent attempt at making a traditional white ale but had too much clarity. Perhaps cutting out the gelatin the next time would
suffice.
Specifics:
* O.G.: 1.051
* F.G.: 1.012