Nice Day for a White Wedding Ale

On Sunday, I brewed the new beer, Lairdalee's White Wedding Ale. It's a bit of an nonstandard Belgian Wit. It's a bit darker, but the Orange and Coriander are present. It was a broiling 90 something degrees, and I was using an outdoor burner that puts out quite a few BTU's. I was sweating my face off, but I got the job done, and it's in the fermenter.

I had intended to take many photos on Sunday when I was brewing, but, to be quite honest, I forgot. I'm terribly sorry, if there's anyone out there who has stumbled across this blog and would actually care to see the process, but I promise to do better in the future.

In the mean time, I guess I'll make up for it by giving you the recipe I created for it. Don't get used to it, because I like to keep my cards close to my chest, but I figure I can give you this one, in case you decide to try it out. Keep in mind that I haven't tried it yet, as it's still in the fermenter, but it looks like it'll be a good one.

1/2 lbs.	White Wheat Malt info
5 lbs.	Muntons Dry Wheat info
1 lbs.	Oats Flaked info
1 oz.	Hallertau (Pellets, 3.7 %AA) boiled 60 min. info
1 ounces	Coriander (not included in calculations)
1 ounces	Bitter orange (not included in calculations)
Yeast :	SafAle SAF05 American Ale Yeast info

Steep the wheat malt and flaked oats in 4.5 gallons of 160 degree water for 20 minutes. Rinse the grains with 1 gallon of 160 degree water. Remove the grains and add the malt extract. Bring to a boil, and add the hops. This will begin the 60 minute boiling process, so start your timer. While this is boiling, and you are diligently watching for boil-overs, crush the coriander. I used a mortar and pestle, but I have used a ziploc bag and a rolling pin before, and it worked fine. Whatever method you use, make sure you crush it as well as possible. When there are 15 minutes left out of the 60, add 1 tsp of Irish moss, the hops, and the coriander and bitter orange peel. Finish out the boil, and cool the wort to 70 degrees as quickly as possible. Pitch your yeast, and seal it up in your fermenter to go. It will take 5-7 days to ferment, and then it'll be bottling time.

Bottle with 3/4 cup corn sugar or 1 1/4 cup wheat malt extract. I will be kegging mine, so I will be using 3/4 cup wheat malt extract.

Let it condition in the bottle for at last 2 weeks, and try a bottle. Hopefully, this recipe will make you think I am the greatest homebrewer of all time. I'm not, of course, but maybe you'll think I am.