Belgian Wit is off and running.

Brewed what I'm hoping to be a great Belgian Wit on Sunday. It started fermenting at 72 degrees, and I've moved it to a bit cooler part of the house where it's 66. The Brew Day went as follows. I'm hoping to have this brew ready for entry in the Michigan State Fair.

Steeped 1/2 lb each of crystal malt and wheat malt at 160' for 30 min. Topped off my kettle and at boil, added 1.5oz Hallertauer Hops, 1/2oz of cracked coriander seed, and 3lbs of Wheat 60/40 DME. At 30 min I added 3lbs of Wheat 60/40DME. At 50 min, I added 1/2oz. Cascade hops. After boil, I steeped the zest of 2 oranges and 1/2oz of cracked coriander. Cooled wort down to 68 and pitched White Labs Belgian Wit yeast starter I made Friday.

Bill of Goods
6lbs. Wheat DME
1/2lb Crystal Malt
1/2lb Wheat Malt
1oz Coriander Seed
1.5oz Hallertauer Hops (bittering)
1oz Cascade Hops (aroma/flavor)
3 Oranges (zests only)
White Labs Belgian Wit Yeast