Batch 84 Belgian Witbier

3 gallons

3.25 lbs wey boh pils
2.25 lbs flaked wheat
6 oz best malz Vienna
1/4 tsp cacl

Mash 148 df 70 mins pH 5.4

OG into boil 1.045 in first 3 gal pot, add 2 gals final runnings in second pot

Boil 90 mins

90 mins 3 gr sorachi ace 11.9%aa, 9 IBUs
15 mins 1/2 tsp Irish moss
10 mins spice mix: 3 gr dry bitter orange peel, 8 gr toasted coriander cracked, zest of 2 fresh oranges
5 mins 5 gr sorachi ace 11.9%aa, 3 IBUs

12 IBUs

Add some water to get to 3.2 gals, OG 1.048 into fermenter, 72% BHE.

Pitch with 20 gr sorachi ace 11.9% with W3942 in 1/2 qt starter at 75 df, leave at 75 df for primary.

Turn down to 70 df after 7 days.  Rack to secondary 8/2, move to 73 df.

Abv est 4.7%

Bottle 8/10 with 90 gr table sugar, boiled 5 mins with zest of 1 fresh orange, yield 340 oz, 3.2 vols co2.