This is the Abbeyleix 2012 Continental style winner, a witbier:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 107 Wit
Style: Witbier
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 18.93 L
Boil Size: 21.67 L
Estimated OG: 1.053 SG
Estimated Color: 9.5 EBC
Estimated IBU: 15.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
2.70 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 58.70 %
1.90 kg White Wheat Malt (4.7 EBC) Grain 41.30 %
15.00 gm Pearle [8.00 %] (60 min) Hops 15.1 IBU
5.00 gm Pearle [8.00 %] (1 min) Hops 0.2 IBU
10.00 gm Orange Peel (Boil 5.0 min) Misc
14.00 gm Coriander Seed, crushed (Boil 5.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Regular mash at 66°C for 1 hour, mashed out at 76°C. 1 hour boil.
Notes:
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14g of hand crushed corriander (crushed with butt of rolling pin) and the rind from 3 oranges from Supervalu
Kegged and primed with 140g of sugar
This was lagered for around a month in my kegerator before being bottled from tap.
I've brewed this a few times and personally I prefer T-58 to S-04.
Well done Shane - this was a great example of a Wit Bier ! Really liked it
Ever done this with a dedicated Wit like WLP400?(Belgian Ale Wit)