All Grain Yeast:
Belgian Wit Ale WLP400 Yeast Starter:
yes Batch Size (Gallons):
5 Original Gravity:
1.044 Final Gravity:
16.4 IBU Boiling Time (Minutes):
3.6 SRM Primary Fermentation (# of Days & Temp):
17 days at 68F Secondary Fermentation (# of Days & Temp):
21 days at 68F Tasting Notes:
This style is a refreshing, elegant, tasty, moderate-strength wheat-based ale.
This has become my favorite Belgian Witbier recipe, so I thought I would share it with you all. It is definitely a white ale (picture makes the beer appear a little more golden than it is in real life). The Belgian yeast characteristics - tartness, fruitiness - really come through, but it is still a very refreshing. ABV is 5.08%.
I know people enjoy Witbiers in the summer, but for me, a good white ale is one of my favorite dinner beers - its light enough to compliment many foods and interesting enough to hold its on. I try to keep some witbiers in the pipeline all year round.
Two distinctions you may notice in this recipe from a more traditional version: 1) I used wheat malt rather than flaked wheat because I did a bulk buy of organic wheat malt and 2) I used proportionately more of the coriander and bitter orange peel than many recipes because I like it.
The pilsner and wheat malt are from Gambrinus and organic.
.50 lb Rice Hulls (0.0 SRM) Adjunct 5.00 %
5.00 lb Pilsner (2 Row) (2.0 SRM) Grain 50.00 %
4.00 lb Wheat Malt, (2.0 SRM) Grain 40.00 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 16.4 IBU
0.75 oz Coriander Seed (Boil 15.0 min)
0.75 oz Orange Peel, Bitter (Boil 15.0 min)
0.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 5.00 %
1 Pkgs Belgian Wit Ale (White Labs #WLP400
Mash at 154F, batch sparge (two sparges).