Name: The Porter Beer Bars Orange Peel Wit Recipe
Cook time: 16 h
Total time: 16 h
Yield: 5 servings
Cuisine: Belgian
Ingredients: 5 lbs Pilsner malt (base); 2 lbs Wheat malt (unmalted or malted wheat); 0.5 lbs Flaked oats; 0.25 lbs Light crystal (10L); 0.5 oz Saaz hops (4.5% AA) - bittering; 0.25 oz Saaz hops - aroma (late); 1 tbs Coriander seeds (cracked); 1 oz Sweet orange peel (dried, bitter orange or Valencia); 6 oz Clover honey; 1 pack Belgian witbier yeast (liquid or dry); 1 tsp Irish moss (optional for clarity); 6.5 gal Brew water; 3.25 oz Priming sugar (for bottling); 1 each Campden tablet (optional, for sanitized water)

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

Classic Belgian-style Wit: crisp & spiced sipper, brewed w/ sweet orange peel, coriander, & clover honey

Heat 4.5 gal of your brew water to about 165°F (74°C). This will provide a mash temperature target of 150°F (66°C) when grains are added.

Heat strike water

Add the grains (pilsner, wheat, flaked oats, light crystal) to the strike water and stir thoroughly to avoid dough balls. Stabilize temperature at 150°F (66°C). Hold a 60 minute mash, stirring occasionally.

Mash-in

After 60 minutes, raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve lautering.

Mash out

Recirculate and then sparge with enough water to collect ~6.5 gal of wort in your kettle (adjust for system losses). Target pre-boil gravity around 1.045–1.050.

Sparge

Bring wort to a vigorous boil. At the start of a 60-minute boil, add 0.5 oz Saaz hops for bittering.

Bring to boil and bittering hops

With 15 minutes remaining in the boil, add 1 tsp Irish moss if using to aid clarity.

Irish moss (optional)

With 10 minutes left in the boil, add 0.25 oz Saaz hops for aroma.

Late hop addition

At flameout (end of the 60-minute boil), add cracked coriander seeds (1 tbsp), dried sweet orange peel (1 oz), and the clover honey (6 oz). Stir to dissolve the honey. Allow the kettle to sit off heat for 10–15 minutes (a quick whirlpool) to extract aroma while avoiding harsh bitterness.

Spice and orange additions

Chill wort rapidly to yeast-pitching temperature (around 68°F / 20°C) using an immersion or plate chiller. Transfer wort to sanitized fermenter, leaving behind heavy trub.

Chill wort

Aerate the cooled wort well (shake, splashing, or oxygenate to ~8–10 ppm O2). Pitch the Belgian witbier yeast (rehydrate if dry per manufacturer instructions or pitch slurry).

Pitch yeast

Ferment at 66–70°F (19–21°C) for 5–7 days until vigorous activity subsides. Expect a fruity, clove-like ester profile from the yeast.

Primary fermentation

If you prefer clearer beer, transfer to a secondary fermenter after primary activity slows and condition for another 5–7 days at 60–65°F (15–18°C). Otherwise, allow the beer to condition in the primary for a total of 10–14 days.

Secondary (optional) / Conditioning

Sanitize bottles and bottling equipment. Dissolve priming sugar (3.25 oz) in 8 oz boiling water, cool and add to the bottling bucket.

Prepare for bottling

Rack beer gently onto the priming solution, mix gently to distribute, and fill bottles. Cap and store at 68–72°F (20–22°C) for carbonation for 10–14 days.

Bottle

After carbonation, cold-condition (optional) at 40–45°F (4–7°C) for a few days to clear. Serve chilled in a tulip or weizen glass. Expect final ABV ~4.5–5.5% and a crisp, spiced profile with light honey sweetness and bright orange aroma.

Condition and serve

Pilsner malt (base)

Wheat malt (unmalted or malted wheat)

Flaked oats

Light crystal (10L)

Saaz hops (4.5% AA) - bittering

Saaz hops - aroma (late)

Coriander seeds (cracked)

Sweet orange peel (dried, bitter orange or Valencia)

Clover honey

Belgian witbier yeast (liquid or dry)

Irish moss (optional for clarity)

Brew water

Priming sugar (for bottling)

Campden tablet (optional, for sanitized water)

Orange Peel Wit

Make Orange Peel Wit Recipe in just 16h . Classic Belgian-style Wit: crisp & spiced sipper, brewed w/ sweet orange peel, coriander, & clover honey

Orange Peel Wit

Descriptors

Tasting Notes

Food Pairings

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