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Wit beer

http://www.beertools.com/html/recipe.php?view=9911

http://www.realbeer.com/spencer/Belgian/white-brewing.html

using orange peel http://www.homebrewtalk.com/f13/how-use-orange-peel-59351/ and http://www.homebrewtalk.com/f12/orange-peel-6377/ and http://www.brewplus.com/forum/alt-beer-home-brewing/312-substitute-bitter-orange-peel.html

http://www.beersmith.com/Recipes2/recipe_367.htm

http://www.brew-dudes.com/belgian-white-ale-recipe/248

I’ve brewed a couple of all grain Belgian wits and have done a lot of research into this style (it’s my favorite). It seems that most true Belgian style witbiers use unmalted wheat rather than wheat malt. This usually comes in the form of unmalted wheat flakes from the homebrew store. Then you do a step mash @122 deg to break down the sticky proteins that can give you a stuck run off, raising it to 152 for the saccharification step. Also, use half to a full pound of rice hulls in your mash to also prevent a stuck run off. These are also available at homebrew stores. They add no flavor, must add as additional filter material.

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This recipe combines ideas from; Brewing Classic Styles and Radical Brewing Add the following to the last 5 minutes of boil; 4T Orange Marmalade or 3.0 oz. Fresh Citrus Zest 0.8 oz. Crushed Coriander seed 0.06 oz. dry Chamomile Flowers 2T White Flour (for that Witbier haze) Mash at 122 for 15 minutes, raise to 154f over the next 15 minutes and hold until conversion is complete. http://hopville.com/recipe/9636/witbier-recipes/bcs-rb-witbier

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Categories: orange peel, recipes, style, wit
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