10 lbs. Belgian Pilsner
10 lbs. Unmalted wheat (torrified)
1 lb. Rice hulls
Protien rest at 122 degrees for 30 minutes.
Saccharification rest at 151 degrees for 60 minutes.
1.4 ozs. Saaz 3.9% AA 60 mins.
.40 ozs. Saaz 3.9% AA 30 mins.
.50 ozs. Whole corriander lightly broken open
.50 ozs. Dried ginger root
1 oz Dried bitter orange peel
White Labs WLP-400 Belgian Wit Beer strain
Do make a yeast starter.
Add Irish moss at the last 20 minutes of the boil, and the spices and orange peel at the last 15 minutes of the boil.
The batch size is 12 gals. to boil down to 10 gals.
Ferment between 65 and 68 degrees.
Do not add any fining agents as you want this beer to be very cloudy from proteins.