Belgian White

This is my second attempt at this recipe. This one was modified to a
partial mash. The first time was an all extract which turned out very
good. I forced myself to hide the last four bottles in the back of my
closet for a special day.

Brewer:	Donovan Christoffer		Email:	-
Beer:	Belgian White		Style:	Belgian White (Wit)
Type:	Partial mash		Size:	5.25 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	14 IBU
OG:	1.048		FG:	1.010
Alcohol:	4.9% v/v (3.9% w/w)
Grain:	2 lb. American 2-row .5 lb. Rolled oats
Mash:	35% efficiency
	First I brought the oats to a boil with 2 quarts of water. I then added them to the 2lbs of pale 2-row which were being held at 165 degrees. I held the oat/malt mixture at 160-165 degrees for about an hour. This being my first partial mash, I was suprised to get no color change when I did an iodine test. I then sparged the mixture through a kitchen strainer with 170 degree water until it ran pretty clear.
Boil:	60 minutes	SG 1.101	2.5 gallons
	6 lb. Wheat extract
	1 tsp Irish Moss (15 min) 1 oz Corriander (00 min) 1 oz Bitter Orange Peel (00 min)
Hops:	1 oz. Cascade (6% AA, 60 min.) .5 oz. Saaz (3.75% AA, 15 min.) .5 oz. Saaz (aroma)
Yeast:	Wyeast 3944 (Belgian White)
Tasting:	I have not tasted this batch yet. I made one batch before this, the only difference being that I used 7lbs malt (no partial mash) and put the oats right in the boil. That batch turned out great. The aroma from the corriander was amazing, and the flavor of the beer was right on the money for the style.

Recipe posted 01/24/99.