Belgian Witbier
Belgian Witbier · 5 gallons
A refreshing, hazy Belgian wheat beer spiced with coriander and orange peel. Light, citrusy, and effervescent — the quintessential summer beer that has been brewed in Belgium for centuries.
Ingredients
Grains & Extracts
50/50 wheat and barley extract
Mini-mash at 150°F for 30 min
Mini-mash — adds protein haze and wheat character
Mini-mash — adds silky body
Hops
Yeast
Wyeast 3944 Belgian Witbier or WLP400 Belgian Wit Ale
Other Ingredients
Add at 5 min remaining. Lightly crack seeds — do not grind to powder.
Add at 5 min remaining. Dried peel preferred over fresh.
Instructions
Mini-mash: Heat 3 quarts of water to 158°F. Add Pilsner Malt, Flaked Wheat, and Flaked Oats in a muslin bag. Hold at 150°F for 30 minutes.
Remove grain bag. Add water to make 3 gallons. Bring to a boil.
Remove from heat, stir in Wheat DME. Return to boil.
Add 0.75 oz Hallertau Mittelfrüh at 60 min.
Add 0.5 oz Saaz at 15 min remaining.
Add crushed coriander and orange peel at 5 min remaining.
Cool to 65°F. Transfer to fermenter. Top to 5 gallons.
Pitch yeast. Ferment at 64-68°F for 2 weeks. Belgian wit yeast produces subtle spicy/fruity esters.
Bottle with 1 cup corn sugar (witbiers are highly carbonated). Condition 2-3 weeks.
Brewer's Tips
Crack the coriander seeds with a rolling pin — you want them broken open, not powdered. Powdered coriander creates a harsh flavor.
Use dried bitter orange peel (Curaçao type), not fresh navel orange zest. The flavor is very different.
This beer should be hazy. Do not fine or filter.
Fermentation temperature affects the yeast character. Keep it in the 64-68°F range for a balanced spice/fruit profile.
Serve ice cold (38-42°F) with a slice of orange if desired.