Listen to the Lion Witbier

Mash at 131°F (55°C) for 20 minutes and then 152°F (67°C) for 60 minutes. Boil 60 minutes, adding hops and spices as indicated. Begin fermentation at 65°F (18°C) and hold for 48 hours. After 48 hours, let temperature free rise to as warm as it wants to go. Bottle condition, aiming for 2.9 vol. (5.8 g/L) CO2.

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