Belgian Witbier

• Belgian Wit - Witbier (24 A)
  
  Description:
  Type: All Grain
  Batch Size: 23.0 l
  Pre Boil Volume: 30.1 l
  Boil Time: 90 min
  End of Boil Vol: 26.2 l
  Final Bottling Vol: 22.5 l
  Fermentation: Ale
  OG: 1.048
  FG: 1.010
  ABV: 5.0 %
  Bitterness: 18.3 IBUs
  Color: 3.1 SRM
  Mash: 65°C, 2.75 : 1 (water vs grain), no mash out
  Mash Step: Add 14.6 l of water at 72.7 °C,  60 min
  Sparge Water: 20.8 l
  Sparge Temperature: 77.0 C
  Brewer: !@MMi
  Equipment: Robobrew
  Efficiency: 70 %
  Est Mash Efficiency: 77 %
  Carbonation: 2.75 Volume of CO2, 175 gr dextrose
  
  Ingredients:
  0.25 kg Rice Hulls (0.0 SRM)
  2.50 kg Pilsner (2 Row) Canada
  2.15 kg Wheat (2.0 SRM)
  0.40 kg Oats, Flaked (1.0 SRM)
  12 g Magnum [12.0 %] - Boil 60.0 min
  10 g Hallertau [4.8 %] - Boil 15.0 min
  28 g Coriander Seed (Boil 5.0 mins)
  14 g Orange Peel, Bitter (Boil 5.0 mins)
  14 g Orange Peel, Sweet (Boil 5.0 mins)
  10 g Hallertau [4.8 %] - Boil 0.0 min
  1 pkg Belgian Witbier (Wyeast Labs #3944)
  1 pkg Safbrew WB-06 (substitute)

Two common varieties of wheat beer are witbier (Dutch - "white beer") based on the Belgian tradition of using flavorings such as coriander and orange peel which was revived by Pierre Celis at Hoegaarden,and weissbier (German - "white beer") based on the German tradition of mixing at least 50% wheat to barley malt to make a light coloured top-fermenting beer.