Belgian Wheat Ale James T Perkins 19 May 2001 I've been curious about trying to make a wheat beer, so Kevin and Doug at Main Street Brewing (http://www.mainbrew.com) suggested I give this a try. This is their recipe. Notice the orange, coriander seed, and the lactic acid -- all three should give it quite a zesty taste, great for hot summer afternoons, with a wedge of orange in the rim of the glass... Ingredients: 8 oz. Flaked Wheat (unmalted and pre-gelatinized) 7 lb. Wheat Malt Extract (65% Wheat, 35% Barley) 2 oz. Hallertauer Hops (Alpha 5.3) Wyeast 3944 Belgian White Liquid Ale Yeast Zested (color part only of peel) of 3 or 4 oranges 1 Tbsp. + 1 tsp. crushed coriander seed 1 tsp. to 1 Tbsp. Lactic Acid (88% strength) 3/4 C. Corn Sugar for bottling Hopping & spicing schedule: 1.0 oz Hallertauer hops for 60 min. 1 Tbsp crushed coriander for 20 min. 0.5 oz Hallertauer hops for 15 min. zested peel of 2-3 oranges for 10 min. 0.5 oz Hallertauer hops for 5 min. Dry spicing in the secondary fermenter: 1 tsp. crushed coriander seed zested peel of 1 orange Bottling: 3/4 C. Corn Sugar 1 tsp. to 1 Tbsp. Lactic acid 5/19/01 prepared, using zested peel of one large and one small orange, and cracked (but not ground) coriander seed. 5/20/01 O.G. 1.052, pitched yeast. Put in 6-gal plastic primary with sealing lid and bubbler. Bubbler crests at one bloop every 3 sec. 5/29/01 1.015. Pretty much done, 80 seconds between bloop. Rack into glass 6 gal. secondary (lots of head room) with loose zest of 1.5 oranges and finely ground coriander. Nice nice flavor with that distinctive belgian yeast thing happening. Nice light soft wheaty body with some hint of the spices. Anticipate bottling 6/4 or 6/6. 6/05/01 F.G. 1.010 -- bottled with 3/4 tsp. corn sugar/bottle. Strong spiced flavor, nice! Some orange bits probably got into the bottles.