Single infusion mash at 148-150?F (64-66?C) for 90 minutes. Note: Mash will likely stick without the generous addition of a lautering aid like rice hulls. Ferment at 60-65?C (16-19?C) for 14 days. After fermentation is complete, roast the five poblano peppers and one habanero until the skins are charred black, then peel, seed and stem them. Put into a low heat oven (200?F) for 20 minutes. Add to fermenter. Package beer after another five days
Fermentables
39% - 2-Row - US
5.5
37
1
Mash
42% - Flaked Wheat - US
6
35
2
Mash
5% - Flaked Oats - US
0.75
37
1
Mash
14% - Rice Hulls - US
2
0
0
Mash
Hops
Cascade
0.85
Pellet
Boil
30 min(s)
5.8
15.7
Yeast
Wyeast Belgian Witbier 3944
74%
Other Stuff
Coriander
1.5
oz
Boil
Orange Zest
0.5
oz
Boil
Chamomile
0.5
oz
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Coriander, Orange Zest, and Chamomile go in at 10min
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