This is a recap of my last brew, which I acttually did last month but have been way too busy at work to write up. The idea was to do a 15L belgian wit, bottle half of it and then secondary the rest with some raspberries. 15L batch 1.76kg Bohemian pils 1.09kg munich base 1.6kg wheat 0.375kg oats 0.2kg oat hulls 30g Hallertau Mittelfrueh 3% @ 60min 40g orange zest @ 5min 8g crushed coriander @ 5min wyeast 3944 strike water 10.5L @ 55°c, hit the initial mash temp of 50°c right on the button. Held for 15 min. Added 6.7L @100°c, again hit mash temp of 67°c bang on (felt gooood). Left for 90 min. Total mash time 1H45. Sparged with 15L @ 78°c and got 18L @OG of 1.03. Boiled for 90 min adding hops and additions as required. 40g of orange zest required 4 good size oranges, just so you know. Cooled with my immersion chiller to 20°c in 25 min. Pitched my yeast at 20°c into 15L and with a measured gravity of 1.045. collected 8L 11 days later with an FG of 1.008, giving an ABV of 4.9% and bottled with 140g of DME. Racked the rest over 700g of defrosted raspberries and left for another week or so. Bottled the other 8L (extra L of beer from the raspberries and priming mixture.) and left for a couple of weeks to condition. oh my gosh, these are some nice beers. The standard wit is pretty close to a Hoegaarden and the raspberry one is just epic. The sourness of the raspberries really compliment the wheat. Very easy to make as well, apart from the long mash. Definitely to be done again.