Ricetta Tutankhamun Ale

Tutankhamun Ale
(5 gallons/19 L, all-grain)
OG = 1.060 (14.7 °P)
FG = 1.014 (3.6 °P)
SRM = 4–5  ABV = 6.0%

Ingredients
5.0 lbs. (2.3 kg) white wheat malt
7.5 lbs. (3.4 kg) pale 2-row malt
0.35 oz. (10 g) coriander seeds
0.35 oz. (10 g) juniper berries
White Labs WLP500 (Trappist Ale) or Wyeast 1214 (Belgian Abbey) yeast

Step by Step
Mash the ground grain at 150–152 °F (66–67 °C) for 90 mins. Sparge so as to collect 5.0 gallons (19 L) of wort; bring to boiling and keep it there for 15 minutes, or until hot break is clearly visible. Crush the coriander and juniper and boil a further 10 mins, then switch off heat, cool to fermentation temperature and pitch yeast. Ferment at 65–70 °F (18–21 °C) for 5–7 days before racking to secondary for a further 1–2 weeks. Keg or bottle and shoot for 2–2.5 volumes CO2. 

Tutankhamun Ale
(5 gallons/19 L, 
extract with grains)
OG = 1.059 (14.7 °P) 
FG = 1.013 (3.6 °P)
SRM = 4–5  ABV = 6.0%   

Ingredients
8.0 lbs. (3.6 kg) liquid wheat malt extract
0.35⅓oz. (10 g) coriander seeds
0.35⅓oz. (10 g) juniper berries
White Labs WLP500 (Trappist Ale) or Wyeast 1214 (Belgian Abbey) yeast

Step by Step
Thoroughly mix extract with enough hot water to give a final volume of 5.0 gallons (19 L); bring to boiling and keep it there for 15 minutes, or until hot break is clearly visible. Crush coriander and juniper and boil a further 10 minutes, then switch off heat, cool to fermentation temperature and pitch yeast. Ferment at 65–70 °F (18–21 °C) for 5–7 days before racking to secondary for a further 1–2 weeks. Keg or bottle and shoot for 2–2.5 volumes CO2.   

Wynkoop Brewing Co.
Tut’s Royal Gold clone
(5 gallons, 19 L, all-grain)
OG = 1.057 (14.0 °P) 
FG = 1.009 (2.3 °P)
SRM = 5  ABV = 6.3%

Ingredients
6 lb. 4 oz. (2.8 kg) Rahr Premium 2-row pale malt
1.0 lb. (0.45 kg) coarse ground ivory teff flour
1 lb. 8 oz. (0.68 kg) Simpson’s Golden Naked Oats
1 lb. 12 oz. (0.8 kg) unmalted wheat
1.0 lb (0.45 kg) malted wheat
5.0 oz. (0.14 kg) rice or oat hulls 
5.5 g grains of paradise
4.0 g Pakistani rose 
7.0 g bitter orange peel
5.5 g tamarind paste
2.3 g ground coriander
1.0 oz. (28 g) pitted dates
10 oz. (0.28 kg) wildflower honey
White Labs WLP400 (Belgian Wit Ale), or Wyeast 3522 (Belgian Witbier) yeast.

Step by Step
Mash all the grains at 138 °F (59 °C) for 30 minutes. (The rice or oat hulls are to assist run-off which can be problematic with wheat beers; you should add them to the mash along with the other grains.) Add sufficient boiling water to raise temperature to 155 °F (68 °C) for a further 30 minutes. Run off and sparge to collect 5.5–6.0 gallons (20–23 L) of wort, and boil it for 60 minutes. Cool, run into fermenter, adding spices in a hop or muslin bag and pitch yeast. Mix the honey and dates with enough boiling water (about 0.5–1 pint) to give a pourable slurry and add to the fermenter after the high kräusen has fallen. Rack to secondary after 5–7 days, leave 1–2 weeks to clarify and reach finishing gravity, then bottle or keg as per normal procedures.

Malt Extract Version
You can’t substitute the pale malt with pale extract and do a partial mash with the other grains, because the presence of so much unmalted wheat will likely give just a sticky mess. I suggest a different route, namely start with a witbier kit. These are available from suppliers, and you should follow their directions up to the end of the boil. Then as above, cool, run into fermenter, adding spices in a hop or muslin bag and pitch yeast. Mix the honey and dates with enough boiling water (about 0.5–1 pint) to give a pourable slurry and add to the fermenter after the high kräusen has fallen. Rack to secondary after 5–7 days, leave 1–2 weeks to clarify and reach finishing gravity, then bottle or keg as per normal procedures.