This beer has turned out so well I am putting it in here. Its turned out fantastic. The yeast is great, the orange is spot on and lovely, the hops are lovely. Its an American hoppification of a Belgian Witbier. The recipe is based on The Deschutes Chainbreaker White IPA recipe.
Batch Size (L): 20.0
Original Gravity (OG): 1.056
Final Gravity (FG): 1.013
Alcohol by Volume (ABV): 5.60 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 57.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
3.100 kg Maris Otter Malt (62.63%)
1.000 kg Wheat Malt (20.2%)
0.700 kg Flaked Wheat (14.14%)
0.150 kg Dextrose (3.03%)
28.0 g Bravo Pellet (15% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
44.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Aroma) (2.2 g/L)
16.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Aroma) (0.8 g/L)
44.0 g Mosaic Pellet (13% Alpha) @ 0 Minutes (Aroma) (2.2 g/L)
3.0 g Coriander Seed @ 5 Minutes (Boil)
15.0 g Dried Bitter Orange Peel @ 5 Minutes (Boil)
Mash at 67°C for 60 Minutes.
Ferment at 23°C with MJ M20 Wit Yeast (Paul says it was M31 but my notes say M20! Will confirm later)
Would i change anything? I'd maybe add a dry hop.