It's that time of year for Witbier

Oats? Check. Wheat? Check. Barley? Check!  Yep, sounds like a witbier recipe.  Two weeks in a row of brewing.  The tanks needed refilling and I am happy to oblige.  It was really an easy brew day.  No hiccups.  The only issue I had to deal with was some rain.  Accordingly, I largely brewed in the garage.  I found that the shelves in my garage substituted well for a brew stand.  To add some spice I went with lemon and orange zest as well as some indian coriander.  Radical Brewing by Randy Mosher sings the praises of indian coriander, so I was eager to give it a try.  I also chose to go with a saison yeast as I think it will enhance the fruity esters. 
 

Q.E.D.

	Style: Witbier
	Type: All Grain	Calories: 158
	Rating: 0.0	Boil Size: 5.83 Gal
	IBU's: 19.71	Batch Size: 5.00 Gal
	Color:    4.7 SRM	Boil Time: 60 minutes
	Preboil OG: 1.046

		Estimated	Actual
	Brew Date:	-	06/01/2013
	OG:	1.049	1.048
	FG:	1.009	1.009
	ABV:	5.24 %	5.11 %
	Efficiency:	70 %	68 %
	Serve Date:	06/29/2013	/ /

Fermentation Steps
Name	Days / Temp	Estimated	Actual
Primary	14 days @ 75.0°F	06/01/2013	06/01/2013
Secondary	14 days @ 75.0°F	06/15/2013	-

Grains & Adjuncts
Amount	Percentage		Name	Time	Gravity
5.00 lbs	47.06 %		Pale Malt (2 Row) US	60 mins	1.036
5.00 lbs	47.06 %		Rahr Red Wheat	60 mins	1.037
0.50 lbs	4.71 %		Oats, Flaked	60 mins	1.037
2.00 ozs	1.18 %		Acid Malt	60 mins	1.027

Hops
Amount	IBU's		Name	Time	AA %
1.00 ozs	17.12		Hallertauer	60 mins	4.80
0.50 ozs	2.59		Saaz	10 mins	4.00

Yeasts
Amount	Name	Laboratory / ID
1.0 pkg	Belgian Saison II	White Labs 0566

Additions
Amount	Name	Time	Stage
0.40 oz	Coriander Seed	00 mins	Boil
1.00 each	Lemon zest	00 mins	Boil
2.00 each	orange zest	00 mins	Boil

Mash Profile

Full Body Infusion 60 min @ 158.0°F

Add 13.28 qt ( 1.25 qt/lb ) water @ 175.6°F

Alpha Sacch' Rest 15 min @ 163.0°F

Heat to 163.0°F over 5 mins

Carbonation

(none)

Notes

add 1oz of galaxy at dry hop

It's summer time,

HolzBrew