La Phantome Blanche

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La Phantome Blanche
By stefanberggren

This is wonderful tart Wit bee

3.00 lb Rice Hulls
2.00 lb Organic Rolled White Wheat
10.00 lb Pilsner (2 Row) Ger
4.00 lb Wheat Malt, Ger (2 SRM)
2.00 lb Wheat, Flaked (2 SRM)
0.50 lb Oats, Flaked (1 SRM)
1.00 oz Tettnang [5.5%] (75 min)
0.75 oz Tettnang [5.5%] (60 min)
0.50 oz Hallertauer Hersbrucker [4.5%] (30 min)
0.50 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 oz Coriander Seed (Ground) (Boil 10.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1.00 oz Orange peel (fresh) (Boil 15.0 min) Misc
13.00 gal Pilsen, Czech Water very soft water (important)
2 Pkgs Belgian Wit Ale (White Labs #WLP400) [Starter 35 ml]

Step Add 6.88 gal of water at 110.1 F 104.0 F 30 min
Step Heat to 120.0 F over 15 min 120.0 F 20 min
Step Heat to 145.0 F over 15 min 145.0 F 30 min
Step Heat to 156.0 F over 15 min 156.0 F 40 min
Step Heat to 168.0 F over 15 min 168.0 F 15 min

75 minute boil with a good recirculation !
ferment at 65-67 deg. and then age at 50deg for 2 weeks. Should be a bit more carbonated than a regular beer.
SOFT WATER WITH THE HARD WATER IS VERY IMPORTANT !!!!

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