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**recipe transcribed from original brewing notebook to the best of my ability Recipe is largely as written from “The Homebrewer’s Recipe Guide”, pp. 15-16. -45 min boil, turn off heat, remove hops, and sift in flour and stir. Once dissolved add cracked coriander and steep 10 min. -2 ga. boil, added to 3 ga. H2O (likely what was done for earlier extract recipes as well as couldn’t do full volume boils) -pitched yeast @ 74F, OG = 1.044 -after 7 days, racked to secondary and dry hopped. SG = 1.014 (2/13) -after an additional 8 days (2/21) bottled w/1.25c wheat DME in 1 pt. H2O. FG = 1.010 -very vigorous primary fermentation - out of airlock -everyone really liked this beer, and I rebrewed it a couple of times over the years — made again 6/13/04 with allegedly identical procedure -pitched yeast @ 74F, OG = 1.044 -again observed vigorous germentation the next day -SG = 1.014 on day 8 __ made again 8/18/13 almost the same as before -used all DME: 4 2/3# in total of wheat LME -used WLP400 White Labs pitchable tube yeast -used 1c of wheat flour (!) “since scale was busted” -2 ga boil, brought up to 5 ga. -pitched yeast @ 72F; OG = 1.043 -primary: bubbling 1-2/sec in 24 hrs, very vigorous; bubbling ceased by day 6 -secondary: racked to 2ndary on day 7, still lots of kraused (!). SG = 1.022 -8/24 “thin krausen and visible fermentation (bubble ~every 10 sec) after 24 hrs. -8/29 SG - 1.011