Witbier

I must admit, I do like a good Belguim-styled beer, but I have never brewed one. This recipe looked rather easy, so I'm posting it. This recipe and others can be found at Belguimstyle.com

OLD TUDOR WITBIER
I have heard that it does not matter whether or not your wheat is malted. When in doubt I stick to traditional methods. The unmalted wheat ("soft" winter wheat) can be found in a health food store.

GRAIN BILL 5 lbs. Belgian Pilsner 4 lbs. Unmalted Wheat 1 lb. Honey Malt 1 lb. Wheat Malt 8 oz. Rolled Oats	HOP SCHEDULE 2.1 AAU Hallertauer for 30 minutes 2.9 AAU Saaz for 10 minutes AAU: 5	ADJUNCTS 3/4 oz. Bitter Orange Peel (5 minutes) 3/4 oz. Corriander (knock out) 1/4 oz. Corriander (secondary)
YEAST Brewtek Belgian Wheat
BREWING SPECIFICS Combine 1 lb. of Pils malt, malted and raw wheat with 1 1/4 gallons of water in a 5 gallon pot (mini mash). Heat mini mash to 95 degrees and hold for 15 minutes. Raise to 125 and hold for 30 minutes. Raise to 155 and hold for 1 hour. 5 minutes from the end of the mini mash conversion, mash-in main grist with 3 1/2 gallons of water to achieve 125 degree protein rest. Boil mini mash for 10 minutes and add to main mash, aiming to bring masher to 155 degrees. Hold for one hour. Raise to 165, hold for 5 minutes and sparge with 3 3/4 gallons. Recommended boiling time: 45 minutes SG:1.048