Witbier Recipe - Joegaarden Lemon Wit Bier - small batch

Recipe Info

Recipe Image

Joegaarden Lemon Wit Bier - small batch

by on
All Grain
5 Gallon(s)
6.25 Gallon(s)
60 min
75%
Use candied orange and lemon peels along with simple syrup. Use turbinado sugar for simple syrup.

Fermentables

30% - Wheat - BE
3
37
2
Mash
50% - Pilsner - BE
5
36
2
Mash
20% - Flaked Corn - US
2
37
1
Mash

Hops

Lemondrop
0.5
Pellet
Boil
60 min(s)
4.8
8.7
Lemondrop
2.5
Pellet
FlameOut
0 min(s)
4.8
0.0
Citra
2
Pellet
FlameOut
0 min(s)
1.82
0.0

Yeast

Wyeast Belgian Witbier 3944
75%

Other Stuff

Peel of 4 oranges, candied
4
each
Secondary
Peel of 4 lemons, candied
4
each
Secondary
Coriander
0.5
oz
Boil

Mash Steps

Mash in
Infusion
158
60 min

Special Instructions

1.
Ferment 65-68F for 5-7 days
2.
add coriander with 5 min remaining in boil
3.
Dry orange and lemon peels in the oven after candy process.
4.
Add peels after fermentation complete and secondary ferment for 1 week.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Joegaarden Lemon Wit Bier - small batch
Witbier
  • 5.00 Gallons Liters Batch Size
  • 6.25 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.014 FG
  • 8.7 IBU (tinseth) Bitterness
  • 0.16 BG:GU
  • 3.6° SRM Color
  • 75% Efficiency
  • 5.3% ABV Alcohol
  • 183 per 12oz Calories
Clone This Recipe

Witbier

OG 0.995
1.120
OG: 1.044-1.052 / Your OG: 1.055
FG 0.995
1.120
FG: 1.008-1.012 / Your FG: 1.014
IBU 0
120
IBU: 8-20 / Your IBU: 9
SRM 0
40
SRM: 2-4 / Your SRM: 3.6
ABV 0
14
ABV: 4.5-5.5 / Your ABV: 5.3
BG:GU 0
2
BG:GU: 0.15-0.45 / Your BG:GU: 0.16

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