Tamalpais Wit, v2.0
4-1/2 lb light dry wheat malt extract
2 lbs orange honey
1 oz Hallertauer/N. Brewer 7.5 HBU boiling hops
1 oz Hallertauer/Hersbrucker 3 HBU finishing hops
1-1/2 oz crushed coriander
1/2 oz dried orange peel
Belgian Ale yeast (Wyeast 1214)
Bring 5 gallons of water to a boil, then add first three ingredients.
Boil 45 minutes, then add 3/4 oz. coriander. Boil 10 minutes, then add remaining coriander and orange peel.
Boil 5 minutes, and add the finishing hops for a final 2 minutes. Chill immediately to 75 F, areate into 5
gallon carboy, and add yeast. Ferment using blow-off method, then prime with 3/4 cup corn sugar and bottle.
The keys to making this beer are (1) use belgian ale yeast, (2) crush the coriander yourself, so it is nice and
fresh, (3) use orange honey, and (4) use the best Hallertauer hops you can find. Papazian's basic recipe is
very flexible; I've made 5 different beers so far by changing the malt combinations, and I've liked them all. I
like this one the best so far.