beesy

Recipes 

Let me know what has been successful for you. Looking for something with quite a bit of citrus to appeal to the non-beer drinkers. Maybe like an Oberon (none of the recipes on here i found for Oberon don't seem to be close for a lack of citrus zest or orange peel)

Thanks

SumnerH

Recipes 

Oberon is not a wit, it's an American pale wheat. Strong citrus tones are much more appropriate in those beers--maybe look for recipes in that category?

The top wits usually pick up a little bitter orange peel and some "refreshing/breezy" coriander taste that's often conflated with citrus, but don't have a lot of true citrus on their own.

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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

beesy

Recipes 

touche. still, most oberon recipes on here do not seem to have enough citrus in them.

So if you have a good american wheat/ american pale wheat/ or a citrusy beligum wit, let me know.

Baldy_Beer_Brewery

Recipes 

I have brewed three batches of this:
Lady In White - High Gravity's Ingredient Kits - High Gravity
http://www.highgravitybrew.com/docs/LadyInWhite.pdf
In fact I have a batch going now to get ready for Memorial Day.

If fermented cool, I think you will get the citrus taste you are looking for. Let it ferment in the upper area that the instructions susggest and it isn't so good. I keep it around 66 degrees.

woollybugger2

Recipes 

+ one on HG's Lady in white! Another local homebrewer made a favorable comparison of my Wit and New Belgian's Mothership Wit which has just been introduced in N.C. I fermented @ 72*

My first batch ing gone , but I'm brewing up another mini-mash of it next week

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Woolly Bugger Brewery

Consumed:#2 Hefeweizen, #3 SoHo Brown Ale, #7 Belgian Wit, #9 Belgian Amber
Bottled: #1 Trout Belgian Trippel, #4 Smoked Porter, #5 Apfelwein, #10 Bell's Brown Ale Clone, #11 Belgian Wit, #8 Wee Heavy
Secondary:#6 Trout Belgian Trippel
Secondary:
Primary 1:
Primary 2:
Primary 3: Empty
On deck: ???

Saccharomyces

Recipes 

If you want an honest-to-goodness, Pierre Celis true-to-style Wit this is one:

http://www.homebrewtalk.com/f71/el-segundo-grado-witbier-87679/

If you want something that is like Blue Moon this isn't it.

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brewt00l

Recipes 

Did this based off the Pope's recipe from BYO...rather than orange zest, I zested a couple oranges, tangerines and a grapefruit. It came out really nice and citrusy. With the chamomile, it ass a nice flowery apple thing that fits in well between the yeast esters & phenols and the citrus elements:

16-A Witbier
Size: 5.43 gal
Efficiency: 70.0%
Attenuation: 76.0%
Calories: 161.31 kcal per 12.0 fl oz

Original Gravity: 1.049 (1.044 - 1.052)
Terminal Gravity: 1.012 (1.008 - 1.012)
Color: 3.97 (2.0 - 4.0)
Alcohol: 4.84% (4.5% - 5.5%)
Bitterness: 18.6 (10.0 - 20.0)

Ingredients:
4.9 lb Pilsen Malt
4.5 lb Wheat Flaked
1.1 lb Oats Flaked
.25 lb Munich Malt
.5 lb Rice Hulls
1 oz Hallertau (4.5%) - added during boil, boiled 60.0 min
11 g Corriander crushed - added during boil, boiled 5 min
43 g Orange zest - added during boil, boiled 5 min
1 g Chamomile (dried) - added during boil, boiled 5 min
0.5 tsp Irish Moss - added during boil, boiled 0.0 min
1.0 ea White Labs WLP400 Belgian Wit Ale

Baja_Brewer

Recipes 

Did this one a few weeks ago, its naturally carbonating in the keg now. You have to go to the second page for the recipe, but it has good reviews

http://www.homebrewtalk.com/f14/just-another-brew-day-pics-99893/

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