A Veritable Cornucopia of Useless Information

Malt
3.3 lbs. Liquid Wheat Extract
2 lbs. Dry Extra Light Extract
1 lb. Oats Flaked, steeped for 20 min. @ 160˚

Hops
.5 oz. Saaz boiled 60 min.
.5 oz. Hallertau boiled 60 min.
.5 oz. Hallertau boiled 30 min.
.5 oz. Saaz boiled 10 min.

Yeast
White Labs WLP400 Belgian Wit Ale yeast

Spices
.5 oz. Bitter orange peel boiled 20 min.
1 oz. Coriander, roughly crushed, added at end of boil

Steep whole grains @ 160°F for 30 minutes. Remove grains, add 2 gallons water & extract. Boil for 60 minutes, adding hops and other ingredients as specified.

Note to self: make Chipotle restaurant-style salsa as often as possible this summer. You should too.

Additional note to self: my blog would rock much harder if it had categories/category tags…

If you homebrew, here’s a nice tasty Belgian witbier that’s great for summer consumption (this is not the exact witbier recipe that I used last summer, but it’s very close; I’ll post the original one for comparison later on today):

Malt
3.3 lbs. (1.5 kg) light liquid malt extract (use the palest one available)
2 lbs. dry wheat malt extract
0.5 lbs. cracked wheat grains
0.5 lbs. flaked oat grains

Hops
0.5 oz. Saaz (60 minute boil)
0.75 oz. Goldings (60 minute boil)
0.5 oz. Saaz (15 minute boil)

Spices
1.25 tsp. (0.1 oz.) coriander seeds (15 minute boil)
2 tsp. (0.1 oz.) dried bitter orange peel (15 minute boil)

Yeast
White Labs Belgian Wit Ale Yeast (WLP400)

Optional
2 oz. lactic acid

Steep whole grains in 1/2 gallon water @ 155°F for 30 minutes. Rinse with 1 or 2 pints of 170°F water. Remove grains, add 2 gallons water & extract. Boil for 60 minutes, adding hops and other ingredients as specified.

Recipe lovingly “adapted” from this site.