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107. Belgian wit

3kg pilsner malt
2kg umalted wheat
150g munich II

Mash for 90 min at 68°C with 3ml lactic acid, pH 5,6
6ml lactic acid in sparge water

100g Hallertauer (2,2% alpha) for 60 min.
10g dried orange peel for 5 min.
11g crushed coriander seed for 5 min.

White Labs Belgian Wit Ale WLP400
OG: 1.036 (9,0 brix)
FG: 1.010 (5,0 brix)
3,5% ABV
20L

Bottled on July 18 with 84g beet sugar

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