All Grain Yeast:
Nottingham Yeast Starter:
no Additional Yeast or Yeast Starter:
no Batch Size (Gallons):
5.5 Original Gravity:
1.045 Final Gravity:
14.2 Boiling Time (Minutes):
3.3 Primary Fermentation (# of Days & Temp):
21 Secondary Fermentation (# of Days & Temp):
none Tasting Notes:
This is a quick and easy witbier that will go over well with anyone.
I entered this beer in the 2009 HBT competition. It tied for second in category 16 with 40 points.
This recipe is based off of Biermuncher's Your Wit-Ness Belgian Wit, or as it might be better known, the "Just another brew day" wit
60 min boil
4.5 lb flaked wheat (Briess)
4 lb pale 2 row (Briess)
1 lb wheat malt (Briess white wheat)
Single infusion mash at 152 for 60 min. Double batch sparge, no mashout.
1 oz Saaz 3.5%AA - 60 min
2 chamomile tea bags (I used Celestial Seasonings)
.75 oz black pepper
1 oz coriander
3.5 oz fresh orange zest - I used Valencia oranges
Add all spices to boil at 10 min before flameout in a hop sack. Leave spice sack in wort while chilling for extra flavor. I added a step by squeezing the juice from half an orange into the wort 1 min before flameout.
To keep this beer cloudy, make a slurry out of 1 tablespoon of flour and water. Add this to the boil with the spice additions. The extra starch from the flour will give you a permanent starch haze so it will not clear up after a few weeks in a keg.
This beer works well with a large variety of yeast, as you can see from the thread. I think Wit yeast would have given this beer an edge for 1st. I took half of my keg of this beer to a work cookout. It was gone within an hour. It goes over well with people who love beer, and BMC drinkers.