Witbier

Still not anemic enough as it stands now. Unfortunaltely I've not come across a true light lager malt yet. Currently the recipe will yield a beer with a colour close to Grolsch lager. Even so, the taste is close enough to that of Hoegaarden's Wit to make it worthwile. The original Curaçao Orange peel is not available in Brizzie. Instead, I use dried peel from the Chinese herb store Wing Hing in the Valley.

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Yields 23 l
Start SG: 1036-1040
Alcohol: 4.5-6%

Ingredients

1.5 kg Extra Pale Malt Extract
1.5 kg Wheat Malt Extract
22.5 g Hallertau Hops pellets (2x)
35 g crushed coriander seeds
22.5 g dried orange peel (Chinese - not the sugared variety! Ask for the cooking one)
1 packet of wheat ale yeast K-97
15 g ammonium phosphate
1 handful (15 g) Pride Of Ringwood cones

Method

• One day in advance, boil enough water to bring the worts up to 23 liters. About 18 litres should do.
• Make a yeast starter from some malt syrup and a bit of the boiled and cooled water, and the yeast.
• Boil the extracts in about 5 litres of water. Total boiling time: 60 minutes
• Add the spices as the boiling evolves. Times in minutes before the end of the boiling.

  hops (pellets - 22.5 g)	60 min (immediately)
  orange peel	20 min
  crushed coriander	10 min
  hops (pellets - 22.5 g)	10 min

• When the boiling time is over, strain the worts through the Pride of Ringwood cones into the fermenter. Add the ammonium phosphate. Cool the worts as quickly as possible, e.g. by putting the fermenter in a tub filled with party ice. Add boiled and cooled water to make 23 litres. Add the yeast starter when the temperature of the worts is under 30 degrees.
• Fermentation at 30ºC: 10 days. Bottle when the SG nears 1005.