Winter Spiced Witbier ?

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tennesseean_87

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I'm thinking of brewing later this week and thought a witbier mixed up with some wintry spices might be nice. I have some Ardennes 3522 yeast on hand, and I'll probably use that.

The closest thing I've found to this sort of recipe is clones of Sam Adams' White Christmas. I don't recall having ever had it myself. It seems like a witbier with orange peel, cinnamon and nutmeg, but with clean ale yeast. I'm wondering if the Belgian character of my yeast will clash with the spices.

Here's a typical (double sized) recipe:

10 lb Wheat
8 lb Pilsner Malt
3 lb 2-Row
2 lb flaked Oats
1 lb Caramel Crystal 10

2 tsp cinnamon @ 10 min
2 tsp nutmeg @ 10 min
3/4 oz Sweet Orange Peel @ 5 min

More here.

Austin Homebrew has a kit without the light crystal addition.

Any thoughts on this, especially on Belgian yeast and spicing amounts? I have whole spices, and may go that route.
 

RPh_Guy

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I recommend making a hot tea with each individual spice and adding it to your taste at the time of packaging. It's more work but it guarantees the levels will be good.
 

Kharnynb

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I made this last year, and while it's not technically witbier any more, it was a great hit!


5 gallons
5 lb wheat malt
2 lb vienna
2 lb Pale ale
3 lb honey

1 oz hallertau at 60 mins.
.5 oz hallertau at 15 mins.
.5 oz hallertau at 5 mins

1 tsp nutmeg, 2 star anise

fermenting with danstar munich classic.

OG. 1.079
FG 1.010
ABV 9%
 
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I'm thinking of brewing later this week and thought a witbier mixed up with some wintry spices might be nice. I have some Ardennes 3522 yeast on hand, and I'll probably use that.

The closest thing I've found to this sort of recipe is clones of Sam Adams' White Christmas. I don't recall having ever had it myself. It seems like a witbier with orange peel, cinnamon and nutmeg, but with clean ale yeast. I'm wondering if the Belgian character of my yeast will clash with the spices.

Here's a typical (double sized) recipe:

10 lb Wheat
8 lb Pilsner Malt
3 lb 2-Row
2 lb flaked Oats
1 lb Caramel Crystal 10

2 tsp cinnamon @ 10 min
2 tsp nutmeg @ 10 min
3/4 oz Sweet Orange Peel @ 5 min

More here.

Austin Homebrew has a kit without the light crystal addition.

Any thoughts on this, especially on Belgian yeast and spicing amounts? I have whole spices, and may go that route.
Couple years later but I was kicking around the thought of a winter wit myself this past week. Every year it's a spice porter or stout or bock with spice. Did you have success ? So far I've come up with Belgium pils, flaked oats, white wheat, aromatic, and dextrine. Maybe Styrian goldings or saaz and to give an extra clove spice kick maybe ferment with WB06. And of course the ubiquitous sweet orange peel, cinnamon, ginger, nutmeg. Thanks
 

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