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Josh's Belgian Wit
Witbier • All Grain • 23 L
Doing my best at formulating a Hoegaarden recipe.
November 17, 2005 am 01:30am
4.0/5.0 1 rating
Ingredients (All Grain, 23 L)
- 2.35 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 2.45 kg
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- .220 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 35 g
Saaz - 2.8 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 10 g
Saaz - 2.8 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 20 g
Crushed Coriander Seed - (omitted from calculations)
Crushed Coriander Seed
- 20 g
Bitter Orange Peel - (omitted from calculations)
Bitter Orange Peel
-
White Labs WLP400 Belgian Wit Ale
White Labs WLP400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Notes
Coriander and Orange added at 10 minutes.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 2.6 SRM | 2 - 4 | |
| Alcohol: | 4.8% ABV | 4.5% - 5.5% | |
| Bitterness: | 15.5 IBU | 10 - 20 | |
Discussion
Nice drop
2006-11-29 6:49pm
I have brewed this recipe a number of times now. Playing around with the amounts of orange peel and coriander have had some interesting results. Less coriander has reulted in a more tart beer as the torrified wheat and Belgian Wit yeast show their character more than being overpowered by the coriander. For a slightly different beer but still very refreshing, try 10g coriander and 25g bitter orange peel at 10 minutes.
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