013 —

2.0kg light malt extract

450g Munich malt, crushed

2kg wheat malt extract (Muntons)

150g East Kent Goldings hop pellets

10g dried orange peel flakes

1 pack Wyeast 3942 Belgian Witbier yeast

Steep the crushed malt grains for 15 minutes. Add to boiling wort.

Bittering hops: ⅓ of the hops, at the beginning of boil.

Tasting hops: ½ of the hops, 40 minutes into boil.

Aromatic hops: remaining, dry hopped.

Start date: Dec. 6, 2008

Original gravity (OG): 1.044

1st siphon: Dec. 22, 2008

Bottling date: Jan. 13, 2009

Final gravity (FG): 1.018

Percentage ABV: (OG-FG)/7.46 * 1000: 4%