Witbier Recipe - Witless on Citrus

Recipe Info

Recipe Image

Witless on Citrus

by on
All Grain
6 Gallon(s)
8.5 Gallon(s)
60 min
80%
I always like sourcing local ingredients into my beer, and have two cumquat trees laden with fruit right now, one typical cumquat used for bitter and another meiwa cumquat which is a sweeter variety. The fruit was collected, washed and frozen whole. The base recipe is from a Blanch de Bruges I've previously used. I added more flaked wheat than I would typically for a traditional wit as this recipe crosses closer to a wheat.

Fermentables

38% - Pilsner
5.4
37
2
Mash
50% - Flaked Wheat
7.2
34
2
Mash
8% - Rice Hulls
1.2
0
0
Mash
4% - Belgian Candi Sugar - Clear/Blond (0L)
0.6
38
0
Late

Hops

Styrian Goldings
1.2
Pellet
Boil
60 min(s)
5.5
18.6
Saaz
0.6
Pellet
Boil
15 min(s)
3.5
2.9

Yeast

Belgian Witbier 3944
74%

Other Stuff

Crushed Cumin Seed @ 15m
0.3
oz
Boil
Crushed Grains of Paradise @ 15m
1.2
tsp
Boil
Ground Coriander @ 15m
1.2
tsp
Boil
Ground Coriander @ 5m
0.6
tsp
Boil
Cumquat (bitter), whole frozen @ 15m
2
lb
Boil
Meiwa Cumquat (sweet), whole frozen
1
lb
Primary

Mash Steps

Saccharification Rest
Infusion
150
60 min

Special Instructions

1.
Belgian Candi Sugar added @ 5m (stir/whirlpool until dissolved)

Tasting Notes (2)

mgrass

Tasted on 2/13/2017 by mgrass

Notes:

The bitter from the cumquat is now starting to balance and the head retention is more lacy and lasting.

mgrass

Tasted on 2/1/2017 by mgrass

Notes:

At bottling I was worried that the hops was going to overpower, but after carbonating that seems to have dissipated. Instead, the bitter from the cumquat lingers hard on the back of the palate.

Recipe Facts

Witless on Citrus
Witbier
  • 6.00 Gallons Liters Batch Size
  • 8.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.063 OG
  • 1.016 FG
  • 21.5 IBU (tinseth) Bitterness
  • 0.34 BG:GU
  • 4.0° SRM Color
  • 80% Efficiency
  • 6.0% ABV Alcohol
  • 214 per 12oz Calories
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