Name: Bridge View Taverns WS WIT BEER Recipe
Cook time: 6 h
Total time: 6 h
Yield: 5 servings
Cuisine: Belgian
Ingredients: 5 lbs Pilsner malt (2-row pale can be used); 4 lbs Bayer/Wheat malt (malted wheat); 0.5 lbs Flaked oats (optional, for mouthfeel); 0.25 lbs Light crystal malt (10L); 0.5 oz Saaz hops (or Tettnang) - bittering; 0.25 oz Saaz hops (or Tettnang) - aroma (optional); 1 tbsp Coriander seed, whole; 1.5 tbsp Dried Curaçao (bitter) orange peel or bitter orange peel; 1 tsp Dried chamomile flowers; 1 tsp Irish moss (or Whirlfloc) - clarifier (optional); 1 pack Belgian Wit ale yeast (e.g., Wyeast 3944, White Labs WLP400, or a dry Belgian wit strain); 6.5 gal Water (brewhouse); 3.3 oz Priming sugar (for bottling) - corn sugar/dextrose; 1 each Campden tablet (optional, to remove chlorine if using city water); 0 to taste Sanitizer (e.g., Star San)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

Heat approximately 4.5 gallons (adjust for system losses) of brewing water to about 162°F (72°C) to achieve a mash temperature around 152°F (67°C).

Heat Strike Water

Add the crushed pilsner malt, wheat malt, flaked oats, and light crystal malt to the mash tun. Pour the strike water over the grains, stir thoroughly to remove dough balls and ensure even temperature. Target mash temp: 150–154°F (65–68°C); 152°F (67°C) is recommended for a balanced body and moderate fermentability. Rest for 60 minutes.

Mash In

Raise the mash temperature to 168–170°F (76–77°C) by adding near-boiling water or direct heat, hold 5–10 minutes to improve wort flow during lautering.

Mash Out

Sparge the grain bed with enough water at 170°F (77°C) to collect ~6.5 gallons of wort (adjust for system losses). Collect into your kettle.

Sparge

Bring the collected wort to a vigorous boil. Watch for boilovers; remove hot break as necessary.

Bring to a Boil

At the start of the 60-minute boil, add 0.5 oz Saaz (or Tettnang) bittering hops. Continue boiling.

Add Bittering Hops

With 10–15 minutes left in the boil, add 1 tsp Irish moss or Whirlfloc if using to help clarity.

Add Irish Moss

With 5 minutes remaining in the boil, add the crushed coriander seed (lightly crushed in a mortar/pestle or spice grinder), dried Curaçao bitter orange peel, and dried chamomile flowers. If you want a softer chamomile character, steep the chamomile in a small muslin bag to make removal easy.

Add Spices

If using the optional 0.25 oz Saaz for aroma, add it at 0 minutes (flameout) or with 5 minutes left depending on desired hop aroma.

Late Hop/Aroma (optional)

At flameout, chill the wort rapidly to about 68°F (20°C) using a wort chiller or ice bath to minimize infection risk and hop degradation.

Cool Wort

Transfer the chilled wort to a sanitized fermenter. Aerate well (shake, splash, or use oxygen). Rehydrate or prepare the Belgian wit yeast per manufacturer instructions and pitch at 66–70°F (19–21°C).

Pitch Yeast

Ferment at 66–72°F (19–22°C). Expect vigorous fermentation for 3–5 days, then slower activity. For traditional esters, maintain the mid- to upper range (68–72°F). Fermentation should be mostly complete in 7–10 days.

Primary Fermentation

If desired, rack to a secondary for a few days of conditioning to clear, or leave in primary for 2–3 weeks total. Cold crashing (if possible) to near 40–50°F (4–10°C) for 48–72 hours will help clarity but is optional for a witbier.

Secondary/Conditioning (optional)

Dissolve 3.3 oz (approx. 93 g) corn sugar (dextrose) in 1–2 cups of boiling water, cool to room temperature, and sanitize any container used.

Prepare Priming Sugar

Rack the beer into a sanitized bottling bucket, gently stir in the cooled priming solution to evenly distribute. Bottle into sanitized bottles and cap. Expect natural carbonation in 10–14 days at ~68°F (20°C).

Bottle

If kegging, carbonate to 2.5–2.8 vols CO2 using CO2 tank or force-carbonation. Chill and serve.

Kegging (alternative)

Serve chilled (45–50°F / 7–10°C) in a tulip or wheat beer glass. Expect a pale hazy straw color, soft bready/wheaty malt character, light citrus and floral notes from the Curaçao orange peel and chamomile, and a mild spicy-coriander accent. Best enjoyed fresh within 2–3 months.

Pilsner malt (2-row pale can be used)

Bayer/Wheat malt (malted wheat)

Flaked oats (optional, for mouthfeel)

Light crystal malt (10L)

Saaz hops (or Tettnang) - bittering

Saaz hops (or Tettnang) - aroma (optional)

Coriander seed, whole

Dried Curaçao (bitter) orange peel or bitter orange peel

Dried chamomile flowers

Irish moss (or Whirlfloc) - clarifier (optional)

Belgian Wit ale yeast (e.g., Wyeast 3944, White Labs WLP400, or a dry Belgian wit strain)

Water (brewhouse)

Priming sugar (for bottling) - corn sugar/dextrose

Campden tablet (optional, to remove chlorine if using city water)

Sanitizer (e.g., Star San)

WS WIT BEER

Make WS WIT BEER Recipe in just 6h . Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Descriptors

Tasting Notes

Food Pairings

You might also like