Brewing Method: All Grain
Yeast: Wyeast German Wheat Blend 3333
Yeast Starter: Quart or so
Batch Size: 5 Gal
Original Gravity: 1.055
Final Gravity:
Alcohol Content: %
Total Grains:
Color: White
Extract Efficiency: %
Hop IBU's: low
Boiling Time: 60 Minutes
Primary Fermentation: 67ish
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

10% Weyerman Acid Malt (1#)
45% Pilsner (4.5#)
5% Flacked Oats (0.5#)
40% Flacked Wheat (4#)

Hop Bill:

Bittering:
15-20 IBUs Goldings - 60 minutes (1oz 4% alpha Goldings)

Flavor
1/2oz Cascades - 8 minutes

0.75oz Fresh Crushed Corriander - 15-20 minutes
0.75oz Bitter Orange - 5 minutes

Mash Schedule:

2 Step Mash:

130 for 15-30 minutres (see notes below)
152 for 60 minutes

Brewers Notes:

This is my wit recipe I brew every spring, it took 2nd in a flight of 23 belgians at the NHC 2001 MW regionals.

At 1# in 5 gal the acid malt will give a nice sourness, I have used it at 0.75# and it is more subtle, but still nice.

I use Wyeast 3333 because it gives some real mild flavors and lets the malt, wheat, and spices play well. It also leaves the nice cloudyness, unlike the other wit yeast I have had wits made with.

Use a 15 to 30 min protein rest to avoid a stuck sparge from all the unmalted grain. If you go to short you may get stuck because the unmalted wheat becomes VERY guey, to long and you eat up to much of the protein that adds the unique color, textur, and flavor. I simply do my protein rest until the mash thins up enough that I can stir it and I use my brewers-intuition to guess when I think it is thin enough to sparges. Adding rice hulls may help, but I dont.