I'm currently musing up a recipe for a strongish Belgian Wit for the summer, based loosely on the Wit show from the Jamil Show (that Doc actually did).
1.5 lbs of flaked oats
1.0 lbs of white wheat malt
0.3 lbs of aromatic malt
Enough pale 2 row to get to 1.070
Mashed at 148-150
First Wort Hopped with Centennial
No-Chill - with orange zest, coriander, and chamomile in the bucket
Fermented with Fermentis T-58, I had a Wit at Niagara Tradition last year made with this yeast and it had some nice aromatics - for cheap dry yeast prices!
