• 3 1/2 lb. wheat malt extract
• 2 lb. dry wheat malt extract
• 1/4 lb. whole wheat flour
• 2 tsp. coriander seeds
• 1 1/2 oz. Hallertauer Hops (boiling)
• 1 1/2 oz. Cascade Hops (dry hops)
• 1 pkg. Belgian White Beer Yeast
• 3/4 cup corn sugar

Combine malt extracts and Hallertauer Hops in water. Bol for 45 minutes. Turn off head and remove hops. Sift whole-wheat flour into wort while stirring constantly. When all flour is dissolved, add coriander seeds and steep for 10 minutes. Cool wort and pitch yeast. When primary fermentation is complete, transfer to secondary fermenter and add Cascade hops. Ferment for seven additional days. Bottle, using corn sugar. Age in bottle for seven to ten days.

• O.G.: 1.036