Witbier Belgian Wit - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Witbier Belgian Wit

Thread Tools
Old 06-09-2012, 04:38 AM   #1
Jan 2012
Posts: 38
Liked 2 Times on 2 Posts

Recipe Type: All Grain   
Yeast: WY3944   
Yeast Starter: smack pack   
Additional Yeast or Yeast Starter: optional   
Batch Size (Gallons): 5   
Original Gravity: 1.045   
Final Gravity: 1.014   
IBU: 18.5   
Boiling Time (Minutes): 60 (30min hop boil)   
Color: 3.8   
Primary Fermentation (# of Days & Temp): 14 (~70deg)   
Secondary Fermentation (# of Days & Temp): optional   
Tasting Notes: Allagash grain bill. Crisp, refreshing, simple. Skip the lemon   

*FG was actually 1.012

The nice weather had me itchin for a nice clean summer brew, so here goes. I brewed this on Memorial Day, just took a sample and it tastes spot on what I had in mind. Will be bottling shortly, I'll follow up with an update and pic after I crack one. Cheers

5.0 lb German/Weyerman Bohemian Pilsner malt [2.1L]
2.0 lb U.S. Malted Red Wheat [3.0-3.5L]
*3.0 lb Flaked (unmalted) Soft White Wheat
1.0 oz Tettnang [4.5%] pellets (30 min)
0.5 oz Saazer [4.3%] (30 min)
0.5 oz Saazer [4.3%] (FWH) *add to BK as wort is received from tun
1.0 oz Bitter orange (2 min)
1.0 oz Coriander seeds (2 min)
1 tablet Whirlfloc (20 min)
Campden tablets (1 per G)

*The LBS was out of the soft white wheat, so at his recommendation I stopped by Whole Foods and picked up Wheat Flakes from the bulk section for $1.49/lb. The grain bill I came across in another thread from someone who posted an email from Jason Perkins, head brewer at Allagash

I normally do single-step mashes, but with the wheat I went with a beta/protein rest about 122 for 15mins, then sacc rest around 150-152 for 60mins. Overshot the temp a little, added some sanitized ice.

Reply With Quote
Old 06-09-2012, 04:53 PM   #2
Nateo's Avatar
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts

IMO 1oz of coriander is way too much. The best wits I've made were spiced at 1g per gallon.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Reply With Quote
Old 06-11-2012, 05:37 PM   #3
Jul 2011
San Marcos, Texas
Posts: 24

i think 1oz of coriander can be a bit to much, but i have tried it before and did like it (it was a higher abv so it balanced well)! my wife loved it, but i prefer a little bit less, say about .5oz to .75oz for 5 gallons. I've even tried putting a little bit of cracked black peppercorn in it as well, about a 1/4 of a teaspoon was almost perfect.

Reply With Quote
Old 06-11-2012, 06:04 PM   #4
Jan 2012
Posts: 38
Liked 2 Times on 2 Posts

Yeah I guess we'll see how it turns out, I'm not a big coriander fan myself but used .5oz before and found it was hardly detectable. I can see if coriander was the only spice and I was adding it in the fermenter and/or crushing the seeds or something, but here I didn't crush, used an equal amount of bitter orange and added at the end of the boil. Also I strain the wort once cooled. The sample I tasted didn't seem overbearing, even for my taste, but to each his own.

In any case, when it's ready to drink I'll certainly be the first to concede if it was too much and adjust for future recipes. Appreciate the feedback

Reply With Quote
Old 06-19-2012, 11:01 PM   #5
Jan 2012
Posts: 38
Liked 2 Times on 2 Posts

Turned out quite deelish if I must say. If you crack the seeds (like you're supposed to) I would probably go like 0.5oz. Since coriander comes in 1oz packages from the LBS I figured I'd toss the whole bag in uncracked, and I get only a hint of the residual flavor on my palate. Beyond that, not quite sure yet how I'll play around with the grain bill next time. I'm pretty happy with how it turned out, and just in time for a heat wave. Cheers
Click image for larger version

Name:	photo.jpg
Views:	922
Size:	24.1 KB
ID:	65497  

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Thin body in a Belgian Pale Ale using Wyeast 3522 Belgian Ardennes beskinazi Fermentation & Yeast 12 11-08-2014 04:04 PM
Belgian Dubbel - Belgian High Gravity yeast not starting pcarey1222 Fermentation & Yeast 9 11-13-2012 01:12 AM
Weyerman replacement for Belgian Pale and Belgian Pislner (Westvleteren 12) gugguson All Grain & Partial Mash Brewing 3 07-01-2012 01:27 PM
Question about beer styles, Belgian Wheat vs Belgian Ale/Double/Triple etc Snoogles Beginners Beer Brewing Forum 4 02-10-2012 07:36 PM
Recommendations for Wyeast 3522 Belgian Ardennes in Belgian Pale Ale? LeeF Recipes/Ingredients 3 03-29-2011 05:06 AM

Forum Jump