Name: Palos Japas: Oishii Witbier Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 24 servings
Cuisine: Belgian
Ingredients: 3 cups Pale Malt; 1.5 cups Wheat Malt; 0.25 cups Munich Malt; 0.5 oz Hallertau Hops; 1 oz Orange Peels (dried); 1 oz Coriander Seeds; 1 packet Yeast (Belgian Wit); 5 liters Water

SELECT CRAFT DRAFTS

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

Belgian-style white ale from Japas Cervejeria in Brazil / brewed with orange peels and coriander seeds (4.7% ABV / 16oz can)

In a large brew kettle, heat 5 liters of water to approximately 67°C (153°F). Add the pale malt, wheat malt, and Munich malt to the kettle and stir well to ensure all grains are submerged. Maintain this temperature for 60 minutes.

Mashing the Grains

After mashing, increase the heat to bring the mixture to a boil. Once boiling, sparge with hot water to collect around 3.5 liters of wort in your brew kettle.

Sparging

Add the Hallertau hops to the wort and boil for 60 minutes. After 45 minutes of boiling, add the dried orange peels and coriander seeds to the kettle.

Boiling

After the 60-minute boil, remove the kettle from heat and cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Cooling the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Pitch the Belgian Wit yeast into the wort and seal the vessel with an airlock. Allow fermentation to occur at a stable temperature of around 20-22°C (68-72°F) for about 1-2 weeks.

Fermentation

Once fermentation is complete, prepare a priming solution by dissolving 3/4 cup of corn sugar in 2 cups of water and boiling it for 5 minutes. Cool the solution and mix it with the beer before transferring to sanitized bottles. Cap the bottles.

Bottling

Let the bottled beer condition at room temperature for 1-2 weeks to carbonate before refrigerating.

Conditioning

Chill the bottles in the refrigerator. Pour into a glass, leaving some sediment in the bottle. Enjoy your homemade Oishii Witbier!

Serving

Pale Malt

Wheat Malt

Munich Malt

Hallertau Hops

Orange Peels (dried)

Coriander Seeds

Yeast (Belgian Wit)

Water

Japas: Oishii Witbier

aperitif from South Africa / made from Chenin Blanc wine and 35 botanicals

Caperitif

quinquina liqueur from Spain / made from apple & grape wines with botanicals

Alma de Trabanco

manzanilla sherry / vermút seco / bitters

Bamboo

palo cortado sherry / vermút rojo / bitters

Adonis

Negroni “Equivocado”

Aperol Spritz

Make Japas: Oishii Witbier Recipe in just 3h 30m. Belgian-style white ale from Japas Cervejeria in Brazil / brewed with orange peels and coriander seeds (4.7% ABV / 16oz can)

Japas: Oishii Witbier Recipe

Descriptors

Tasting Notes

Food Pairings

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