Belgian White Beer

If you like Hoegaarden give this recipe a try!

6.6 lb(s) Coopers Wheat Malt Extract
1 lb(s) clear Belgian candi sugar (add to boil)
0.5 oz curacao orange peel (2 min)
0.5 oz Tettnanger hops (10 min)
2 oz Styrian Golding hops (30 min)
0.75 oz corriander seed (2 min)
1 pkg Wyeast 3994 Belgian Wit yeast
0.75 cup(s) corn sugar (priming)

Instructions
1) Bring 3 gallons of water to a boil for 5 minutes. This will precipitate out any chlorine
in the water. Remove from heat.
2) Mix in Coopers Light malt extract, reapply heat, bring to gentle boil.
3) Add Styrian Golding hops, boil for 30 minutes.
4) With 10 minutes remaining in the boil, add Tettnanger hops and candi sugar. With 2
min remaining in boil add orange peel and corriander seed (crushed).
5) After boil, aggressively cool to room temperature and add yeast.
6) Ferment at 68-75