- Recipe Type
- All Grain
- Yeast
- WLP400
- Yeast Starter
- 750ml
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.048
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 18
- 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
====================
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!
A picture is worth 1,000 words:
For 72% Brewhouse Efficiency
====================
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!
A picture is worth 1,000 words: