Recipe Type: All Grain Yeast: WLP400 Yeast Starter: 750ml Batch Size (Gallons): 5.25 Original Gravity: 1.048 Final Gravity: 1.010 IBU: 18 Boiling Time (Minutes): 90 Color: Very pale Primary Fermentation (# of Days & Temp): 21 @68*F Tasting Notes: A classic example of the Belgian Witbier style.
The classic Belgian Witbier style is a light, somewhat tart, easy drinking wheat beer around 5% ABV which has a strong grapefruit and slightly peppery flavor from Indian coriander and Seville oranges. It should remain cloudy even when warm, and pour with a solid white 2" head. The aroma should be of grapefruit mixed with a rubbery, phenolic character unique to the Witbier yeast. (512) Wit from Austin, Texas is the best available commercial example in the US I have tried. St. Bernardus Witbier is a good imported commercial example.
For 72% Brewhouse Efficiency
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Grain bill:
4# Unmalted wheat
2# 6-row
2# Belgian Pils
1# Flaked oats
1/2# Corn sugar
Hop bill:
4AAU Saaz, 60 min
3AAU Cascade, 15 min
Spices:
1oz Coarsely crushed Indian coriander (from an ethnic market), 5 min
12oz Orange marmalade (Seville orange from France is best), 5 min
1oz Wheat flour, at flameout
3 Grapefruit zest, at flameout
2g Chamomile, at flameout (2 100% Chamomile tea bags)
Protein rest at 122*F for 30 minutes, step to 154*F saccharification rest for 45 minutes. Boil for 90 minutes, no kettle finings, avoid too vigorous of a boil -- you want some proteins to stay in the wort. After adding the spices for the last five minutes hold at a simmer only.
If you must use the dried peel, use bitter orange peel only and add it at flameout. Whatever you do don't boil bitter orange peel!
This beer got thumbs up from the "experts" at the Zealots. Kerry suggested I re-brew this and submit a bottle conditioned version for the Bluebonnet comp.
Bottled up the last of the keg, already crushed the grains to do a lighter version of this lil' guy for summer using two row and flaked wheat. The last bottles are going to the NHC comp, this is my best recipe to date by far and I think it has a good chance of placing.
Ok, I'm a retard. You mentioned your drop down list on another thread, and I looked and looked until I finally found what you mean. I had no idea those were there! I might try this out for a future brew. Although I'm not sure the flour is necessary? Seems like it is supposed to hazy without having to add flour just to haze it up?
Ok, I'm a retard. You mentioned your drop down list on another thread, and I looked and looked until I finally found what you mean. I had no idea those were there! I might try this out for a future brew. Although I'm not sure the flour is necessary? Seems like it is supposed to hazy without having to add flour just to haze it up?
Flour isn't necessary, it'll be hazy either way.
One thing I discovered, if you keg this one pull out the keg and invert it once a week. The character is all off once the yeast settle out.
BTW, according to Kevin at (512) who has collaborated with Pierre Celis himself on his Wit, the keys are:
- Good quality white raw wheat. Whole Foods is a good source.
- Good quality Indian coriander. He crushes his using a rolling pin on a baking tray. I use a mortar and pestle. It should smell like grapefruits and lemons once crushed. If it smells like tomato juice you have the wrong kind and danger lurks ahead! A light crush prevents getting tannins from the coriander.
- Gentle boil, just above a simmer. After I toss in the spices I just let it steep for 5 minutes (no boiling) before chilling with an IC. If you are running to a CFC no need to wait, just toss them in at flameout.
- Grapefruit and/or Seville oranges for the citrus. Sevilles are sometimes at Hispanic specialty markets, or you can do what I did and sub the Seville orange marmalade from France available at large megamarts.
All-Grain - El Segundo Grado Witbier
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