Belgian Witbier Recipe
Taste: Refreshing, Orange, Elegant
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Ingredients
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Ingredients
Method
Directions
Mash the Grains
In a large mash tun, combine the Pilsner malt, wheat malt, and flaked wheat with approximately 5 liters of water. Heat the mixture to a temperature of 152°F (67°C) and hold it for 60 minutes.
Sparge the Grains
After the mash is complete, sparge the grains with hot water until you collect around 5 liters of wort in your brew kettle.
Boil the Wort
Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes, adding the coriander seeds and bitter orange peel in the last 15 minutes of the boil.
Cool the Wort
After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
Fermentation
Transfer the cooled wort to a sanitized fermenter. Pitch the yeast into the wort and seal the fermenter. Allow it to ferment at around 68°F (20°C) for about 1-2 weeks.
Bottling
After fermentation is complete, prepare a priming solution (if bottling) and bottle the beer. Allow it to carbonate for another 1-2 weeks.
Enjoy
Once carbonated, chill the bottles and enjoy your refreshing Belgian Witbier!