Brew Day!

I bought Sam Calagione's Extreme Brewing last year, and have been brewing his peppercorn rye-bock. Everyone except BJCP judges love it, but that's for another post.

So today I thought I would brew Kiwit from the book:

Kiwit

BJCP Style and Style Guidelines
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19-B Belgian & French Ale, Witbier
Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 22
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (GAL): 5.00
Total Extract (LBS): 6.00
Anticipated OG: 1.042
Anticipated SRM: 6.1
Anticipated IBU: 18.6
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name SRM
-----------------------------------------------------------------------------
100.0 6.00 lbs. German Weizenmalt 1.035 7

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Cascade Pellet 6.30 15.5 60 min.
0.50 oz. Cascade Pellet 6.30 3.1 10 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
4.00 Lbs kiwi, peeled and cubed Fruit 0 Min.(boil)
0.50 Oz Corriander Seed Spice 10 Min.(boil)
1.00 Tsp Irish Moss Fining 10 Min.(boil)

Yeast
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White Labs WLP400 Belgian Wit Ale

The recipe calls for the kiwis to stay in primary. I know, I know. That's not the way it is supposed to be done. But I'm trying the recipe first.