Witbier Recipe - BELGIAN WIT

Recipe Info

Recipe Image

BELGIAN WIT

by on
All Grain
5.25 Gallon(s)
7.25 Gallon(s)
90 min
68%
REPEAT 1/8/21 Made with RO water. Brew day went decent. Made the anticipated pre boil and post boil gravity (1.040 / 1.051). Volume was a little shy of 5 gallons. Added salts to initial protein rest @ 122 for 30 minutes. Raised temp via HERMS to 152. Grain volume was a little low so the temperature probe was resting directly on top of grain bed. Used a long glass standard thermometer for temp readings. Held 152 - 150 nice and steady. Ended up with 2.7 ounces of zest / coriander. Lemons were zested while the limes and oranges were shaved. All placed into a food processor with a dash of vodka. Coriander was placed in processor as well. Everything was dropped in via 300 micron tube @ 5 minutes. "Fruity Pebbles" all day!!! Smelled excellent. Great color so far. Oxygen for 60 seconds then transferred into fermenter low to mid 60's. 1 pack of WLP400 pitched. Mash and boil were both 90 minutes which made for a long day. Really cant wait for my new system to get set up. 10 gallons will make this all worth it. This was a long brew day. Need to set up second pump on a switch ASAP. 1/10/20 @ 1137 hours: Fermentation is slow and has hardly started. Next time make a starter. UPDATE: After reading an article written by Jamil on BYO, I saw to add up to 10% flaked oats to the recipe. I've motified this recipe and added .5 lbs of oats. Also, i would like to experiment with camamil tea bags in the boil. I've also lowered the munich addition from .5 lbs to .35 lbs. Brewed on 2/5. Fermentation set at 65-67 for 4 days. Raised to 70. Day 7, beer was slowly fermenting at 70. Gravity 1.014. Still has 7 days to go. Taste very good so far. Can definitely taste the citrus and orange. Day 10, gravity was down to 1.010. Cold crashed for 2 days then kegged.

Fermentables

46% - Pilsner - BE
5.5
36
2
Mash
42% - Flaked Wheat - US
5
35
2
Mash
4% - Munich - UK
0.5
37
9
Mash
4% - Rice Hulls - US
0.5
0
0
Mash
4% - Flaked Oats - US
0.5
37
1
Mash

Hops

Hallertau
1
Pellet
Boil
60 min(s)
4.5
15.8

Yeast

White Labs Belgian Wit Ale WLP400
80%

Other Stuff

Coriander
0.5
oz
Boil
Fresh orange peel
5
oz
Boil
Fresh lime peel
3
oz
Boil

Mash Steps

Protein Rest
Infusion
122
30 min
Saccharification Rest
Infusion
152
60 min

Special Instructions

1.
3.45 grams gypsum
2.
5.35 grams Calcium Chloride
3.
1.75 epsom salt
4.
3ml lactic acid

Tasting Notes (1)

23152

Tasted on 8/28/2017 by 23152

Notes:

Beer carbonated very well. Color and haze was spot on. Aroma was citrus and fruit. The beer took on a BlueMoon flavor due to the coriander DH. Added a slice of orange to a glass and it was very enjoyable. Definitely a repeat

Comments

  • Brewdog333

    Nice Witbier recipe....... Brewdog333

    11/12/2017 6:08:08 AM
  • 23152

    Thanks. Yeah the beer came out really good. I didn't keg it though. I usually do, but I wanted some of that yeasty goodness in the beer so I cold crashed it at 45DF as opposed to 34DF for 24 hours and then filled it into 22 oz bottles. I'm happy I did it this way.

    11/12/2017 9:16:20 AM
  • Brewdog333

    I also like the 22oz bottles so I can share with a friend when they stop by. Or it makes for a nice big glass of beer for myself. My New Moon recipe came out better than blue moon or shock top and have been working on it for 3 plus years. Cheers!

    11/12/2017 1:39:40 PM

Recipe Facts

BELGIAN WIT
Witbier
  • 5.25 Gallons Liters Batch Size
  • 7.25 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.053 OG
  • 1.011 FG
  • 15.8 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 4.5° SRM Color
  • 68% Efficiency
  • 5.5% ABV Alcohol
  • 176 per 12oz Calories
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