Hayloft White Wit Wheat [Master]

Wit-style wort with coriander and orange peel fermented with a belgian wit yeast.

Yeast
I've listed some of the yeasts that I've used. Last time, I used the dry yeast (WB06) and the taste is good, but perhaps a little restrained. I would use it again.

Grist:
Half wheat malt, with raw wheat and wheat and oat flakes. The rest will be pilsener. (I've also used torrefied wheat, which doesn't require gelatinization.) With the raw wheat, a gelatinization rest is necessary. In future batches, I could consider using a lot more raw wheat (typical for a witbier, but not a hefeweizen). That might necessitate changes to the mash schedule.

Mash
--at this point, HLT is full @ 44L--

Start with infusions...

1. Protein rest [122F]: Dough in 20L of water @ 136F for a strike temperature of 122F. Let rest 20 min.
   
   
2. Gelatinization [137F]: Add 6L of boiling water for a strike temperature of 137F. Let rest 10 min. (Remove the 6L from the HLT and boil separately because HLT will not be at a boil when you need this water.)
   
   ...and then proceed using the HERMS unit
   
3. Beta [150F]: Let rest 30 min.
   
   --Top up HLT: add 15L water, so total HLT water = 59L--
   
   
4. Alpha amylase [158F]: Let rest 30 min
   
   
5. Sparge [168F]: Sparge with remainder or water from HLT (33L).
   
   Boil
   Boil 60 minutes. Add hops as indicated.
   Spices (coriander, ginger, orange/lemon peel) added at flameout. bagged, and give the brew a long stir to create a whirlpool. After 15 minutes remove the spice bag.
   
   ideas
   
   Allagash also adds Saaz hops at flameout. I could consider that too.
   
   For consideration in a future batch:
   "add the featured ingredient [i.e. spices] to a smaller fermenter or container, fill with beer or another liquid, and make a concentrated stock that can be used for blending. The advantage to extracting the flavors in a smaller volume of beer or other liquid is that it allows for more control over the flavor intensity in the finished beer. This method works especially well when using potently flavored ingredients in a recipe for the first time. Whether the ingredient is cacao, coffee, vanilla, oak, fruit, or spices; it is nice not having to worry about adding too much or too little. And when you use special ingredients in this fashion you can really focus on maximizing flavor extraction because it is easier to filter or strain smaller liquid volumes, especially if you use a solvent that is not subject to oxidation, as is the case with beer. Water or alcohol teas are the most common, and the simplest way to improve flavor extraction of these types of ingredients is by reducing the particle size."
   
   Lastly, this is an interesting variation worth considering:
   https://byo.com/recipe/carissa-sweigarts-cranberry-wit/