The WeekEnd Brewer Home Brew Supply

                       Belgian White / Partial Mash / 5 Gallon

O.G. 1.045 - 19 IBU

2 Lb. Extra Light Dry malt

1 Lb. Wheat Dry Malt                                                                               Spices

2 Lb. Crushed Belgian 2-row pale malt                                1  ounce crushed Coriander

1  Lb. Crushed Belgian White Wheat                                  1 ounce Bitter Orange Peel

1/2 Lb. Flaked White Wheat                                                 1/2 ounce Sweet orange peel   

1/2 Lb. Flaked Cut Oats

8 oz. Rice Hulls

1st) 3/4 oz East Kent Golding hops

2nd) 1 oz. Saaz hops

WLP 400 Belgian Wit Yeast - Remove from cooler and let stand at room temp. before starting.

1/2 Whirfloc Tablet

NOTE: Remove 1-1/4 cup of the light dry malt for priming, BEFORE adding the dry malt to your Wort.

Add Flaked Wheat & Flaked Oats and Rice Hulls together, add  Crushed pale malt. Mash in to 1-1/2 gallon of water @ 155 degrees for 60 minutes or when converted. Sparge with 1-1/2 gal. water at 168 degree water. Remove all grains, add dry malts to grain water and add water if needed to a volume of     2-1/2 gallons in your brew pot. Bring to a boil and add the  1st. hops boil for 45 minutes and add the Whirfloc Tablet. Boil for 13 minutes and add the 2nd hops and all of the spices. Boil for a remaining 2 minutes. Cool and STRAIN out all hops and spices before going into the fermenter. Shake well the liquid yeast and add after the Wort has cooled to 72-74 degrees. Primary for 5-7 days, OR when fermentation slows, transfer to the Glass Secondary for 12-14 days.  Prime with the 1-1/4 cup Dry Malt removed at start.

The WeekEnd Brewer Home Beer Supply-4205 West Hundred Road-Chester, VA. 23831-804-796-9760