Partial Mash Yeast:
Belgian Witbier (Wyeast Labs #3944) Yeast Starter:
16oz Starter Batch Size (Gallons):
5 Original Gravity:
1.046 Final Gravity:
14.6 Boiling Time (Minutes):
5.1 Primary Fermentation (# of Days & Temp):
14 Days at 68 Degrees Secondary Fermentation (# of Days & Temp):
N/A Tasting Notes:
My best Belgian Wit yet. Yeast esters are subtle. Hops are subtle. Spices are subtle.
I looked into at least 50 Belgian Wit recipes before I came up with this. It's my own recipe but it's a very typical Belgian Wit like Hoegaarden or Celis. The flaked oats and wheat leads to a perfect color, haze, and mouthfeel. I'm very satisfied with this one. I only wish I had more.
Amount Item Type % or IBU
3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 47.6 %
1.10 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 17.5 %
0.90 lb Wheat, Flaked (1.6 SRM) Grain 14.3 %
0.40 lb Oats, Flaked (1.0 SRM) Grain 6.3 %
1.50 oz Saaz [4.00%] (60 min) Hops 14.7 IBU
0.50 oz Saaz [4.00%] (5 min) (Aroma Hop-Steep) Hops -
0.40 oz Coriander Seed (Boil 10.0 min) Misc
0.40 tsp Orange Peel, Sweet (Boil 10.0 min) Misc
0.90 lb Honey (1.0 SRM) Sugar 14.3 %
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 4 oz] Yeast-Wheat
Steep Flaked Wheat and Flaked Oats at 150 for 30 minutes. Strain to kettle.
Boil honey, hops, and light DME for 60 minutes.
50 minutes into the boil add coriander, orange peel, and all 3 lbs of Wheat DME (Wheat DME is late addition to preserve light color). Dissolving all 3 lbs of Wheat into boil may take some time, so you may want to start a little earlier than 50 minutes into boil.
Add final Saaz hops addition at flameout.
Ferment until complete and prime with 6 oz of DME during bottling.
You may notice that you get a ton of trub at the bottom of your fermenter from the flaked oats and wheat.