Stole this recipe off the Briess website. "Wit"Ness Pale Ale. Flavored with orange peel, and by mistake I doubled the recipe all except that, so this has 1/2 the orange peel in it. I'm not sure that's not an improvement, I think less might be more with that. I like subtle additions and I think double the amount might be a little "in-your-face''. I used fresh though, not dried. I bought a bag of Clementines and used the peels from those.
Hazy as all get-out but it's only been in the keg a week at 0c. I'll be curious to see if this will clear over time (it's got plenty of time since it's not even on tap yet, this is just a trial). This is really tasty now so if it improves any, it's a home run. The yeast is WLP400 which looks, smells and tastes quite a bit different from what I'm used to, which is yeasts that settle out very quickly. This obviously does not. Has head retention like you'd expect in a beer with a lot of wheat. Less color than you'd expect from something with a pound of 55L malt in it. I'd never heard of that Caracrystal Wheat malt before. You can eat that stuff right from the bag. Omg I think that would be dynamite in a Porter or Stout. I had to buy it from a place in TX, nobody else has it. I simply have to make a porter with it. I don't know of any maltster with a product even close to it. So, not an easy one to substitute.
This is loaded with hop aroma with 8oz of Mandarina Bavaria dry hops. I did 5 days, and very cold, so no additional fermentation with the hops. I may have run the yeast a little cooler than it calls for, or at least at the low end of the recommended range. I'd have to check my notes on that. But all in all, I am very impressed. Mine also ended up a little higher gravity than the recipe estimates. I'm getting used to that.
https://www.brewingwithbriess.com/recipes/beer/display/witness_pale_aleMust right click and open in a new window for the pic...
![](http://www.1g1yy.com/1g1yy/temp/WitNessPaleAle.jpg)