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Hoegaarden Witbier
Witbier • All Grain • 5 gal
Add coriander and orange peel with the flavor hops at 15 minutes from flameout. I used dried orange peel, some prefer fresh.
July 3, 2009 am 12:00am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 3.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.25 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.25 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 0.25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.5 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 0.50 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 0.50 oz
Czech Saaz - 5.0 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
- 2 oz
sweet orange peel - (omitted from calculations)
sweet orange peel
- 0.5 oz
coriander (ground) - (omitted from calculations)
coriander (ground)
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 4.0 SRM | 2 - 4 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 15.5 IBU | 10 - 20 | |
Discussion
Wit Tips...
2009-07-03 6:04am
I've only made one witbier so far, but I've had excellent results with 5# pils : 4# light wheat malt. This will give you a nice little wheat bite w/o overdoing the malt. I didn't use oats in my wit, but I would definitely do a protein rest (or else your wheat floatys will be suspended instead of chillin' on the bottom). This recipe sounds delicious, especially with that creamy flaked wheat. Good luck!
Oh Yeah...
2009-07-03 6:17am
Almost forgot--I'm a bit of a hop-head, so I threw a quarter ounce of Tettnanger in my secondary and, oh! was the result ever so good, little dry and plenty aromatic.
Thanks
2009-07-03 12:25pm
Thanks for the encouragement Shandy. I think the oak flakes should add a small amount of smooth mouthfeel (at least that's my intention). When you dry hopped yours did it take away from the orange/coriander? I'm a bit of a hophead myself, but I want to be able to taste the subtle flavors. The reason I ask is that a 1/4 oz is so small that it probably blended nicely without overpowering it.
Dry Hops
2009-07-03 4:39pm
No, the dry hops didn't mess with the citrus at all. I did use a lot of citrus though, 2 oz. of fresh lime and tangerine zest added the last ten minutes of the boil.
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