Orange Witbier

 

GRAIN	GRUIT
5.5# Pilsner Malt	1 oz Tettnang
3# White Wheat Malt	2 oz Sweet Orange Peel
2# Flaked Wheat	1 oz Coriander
1# Flaked Oats
0.75# Rice Hulls	YEAST
	Wyeast 3944 Belgian

 

PROCESS:

1.    Clean and sanitize EVERYTHING.

2.    Heat 18 quarts of water to 165 degrees F.  Add to grain in mash tun.

3.    Allow to sit (mash) for 60 minutes.

4.    Drain liquid (wort) from mash tun into kettle while showering additional hot water over over grains (sparging) until draining wort no longer tastes sweet.

5.    Bring wort to a boil.  WATCH FOR HOT BREAK and turn down heat when it begins to prevent boil-over.

6.    Immediately after hot break add Tettnang hops and set countdown timer for 90 minutes.

7.    At 15 minutes add yeast nutrient.

8.    At 10 minutes add Whirlfloc.

9.  At 5 minutes add cracked coriander.

10. At 0 minutes turn off heat and add hop bag containing 2 oz orange peel.

11. Let steep for 10 minutes, then remove hop bag.

12. Cool to 65 degrees.

13. Place in primary fermentor, add yeast, close fermentor and apply airlock.

14. Ferment for 2+ weeks.

15. Keg, pressurize to 10 PSI.

16. Share and Enjoy!

This was my second attempt at an orange witbier, and it came out much better. In fact, King (now Duke) Christoph allowed me to name it after him!  It is now "King Christoph's Orange Witbier", a.k.a. the 'I'm Kingin' Beer!