- Recipe Type
- All Grain
- Yeast
- WLP400
- Yeast Starter
- 1L from stir plate
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.051
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 90
- IBU
- 12
- Color
- pale
- Primary Fermentation (# of Days & Temp)
- 14 @74*F
- Secondary Fermentation (# of Days & Temp)
- -
- Tasting Notes
- Well balanced, refreshing, dry but citrus-forward American style Belgian Witbier.
This beer won honorable mention in the Southern Star Best of Show competition for 2009 and was my only 2009 LongShot entry. Try giving this to your friends when they want something light and refreshing to drink all summer long!
Grain Bill:
40% 2-row
40% Flaked Wheat
10% Flaked Oats
10% Table Sugar
Single infusion mash for 75 minutes at 150*F.
Hop Bill:
1 oz Saaz 60'
.25 oz Cascade 15'
Spices:
Added at flameout and steeped 2 minutes before chilling
.75 oz Indian coriander, coarsely crushed
1 oz dried sweet orange peel
2 grams chamomile
Notes:
You can certainly change up the spices in this beer. It finishes dry and is very delicate so be careful not to overdo it. I used dried peel because the recipe was supposed to be able to be replicated on a commercial brewhouse (I brewed it for a pro-am comp), I would normally use 1-2 ounces of fresh orange zest instead.
The boil should be very gentle, just a bare simmer, so you don't get a lot of kettle melanoidins. Avoid heating at full throttle to a boil for the same reason. The color is nearly white in the glass.
I used moderately hard water treated with Campden to remove chlorine and treated per Palmer's spreadsheet.
Expect 10% less than your usual efficiency to kettle with this beer due to the high percentage of flaked, unmalted grains. A protein rest will improve yield but only by about 5% so I chose to skip it to keep things simple.
Bottle conditioned to 3.1 volumes of CO2 (about 5.5 ounces dextrose for 5 gallons). To serve... Aggressively pour half the bottle, let the head settle, slowly pour off half the remainder, swirl to rouse the yeast, and quickly dump the remainder of the bottle into the glass. This beer is best served within one month of brewing, the spice flavor and aroma fades quickly.
Grain Bill:
40% 2-row
40% Flaked Wheat
10% Flaked Oats
10% Table Sugar
Single infusion mash for 75 minutes at 150*F.
Hop Bill:
1 oz Saaz 60'
.25 oz Cascade 15'
Spices:
Added at flameout and steeped 2 minutes before chilling
.75 oz Indian coriander, coarsely crushed
1 oz dried sweet orange peel
2 grams chamomile
Notes:
You can certainly change up the spices in this beer. It finishes dry and is very delicate so be careful not to overdo it. I used dried peel because the recipe was supposed to be able to be replicated on a commercial brewhouse (I brewed it for a pro-am comp), I would normally use 1-2 ounces of fresh orange zest instead.
The boil should be very gentle, just a bare simmer, so you don't get a lot of kettle melanoidins. Avoid heating at full throttle to a boil for the same reason. The color is nearly white in the glass.
I used moderately hard water treated with Campden to remove chlorine and treated per Palmer's spreadsheet.
Expect 10% less than your usual efficiency to kettle with this beer due to the high percentage of flaked, unmalted grains. A protein rest will improve yield but only by about 5% so I chose to skip it to keep things simple.
Bottle conditioned to 3.1 volumes of CO2 (about 5.5 ounces dextrose for 5 gallons). To serve... Aggressively pour half the bottle, let the head settle, slowly pour off half the remainder, swirl to rouse the yeast, and quickly dump the remainder of the bottle into the glass. This beer is best served within one month of brewing, the spice flavor and aroma fades quickly.