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Witbier

Low-alcohol, fizzy, yummy witbier we drink straight from the primary.

Brewer: Bob Davis Email: bob@reconstructinghistory.com
Beer: Witbier Style: Belgian White (Wit)
Type: Extract w/grain Size: 5 gallons
Color:
2 HCU (~2 SRM)
Bitterness: 18 IBU
OG: 1.027 FG: 1.010
Alcohol: 2.3% v/v (1.8% w/w)
Grain: 2 lb. Flaked oats
Steep: Flaked oats - good old fashioned Quaker type - are boiled along with everything else.
Boil: 30 minutes SG 1.039 3.5 gallons
3 lb. Wheat extract
Spices are essential in Witbier, and this one is no different. Curacao orange peel: A fistful. Coriander seed: A fistful. Star anise: One whole. Cardamom: six or seven. Crack everything but the star anise in a coffee grinder and add at 25-minute mark.
Hops: 1 oz. Styrian Goldings (5.5% AA, 30 min.)
Yeast: Any ale yeast I've got on hand is what I use, primarily English strains from Wyeast. I dislike managing different strains of yeast.
Log: This stuff is brewed such that it can be consumed within days of hitting the brewkettle. Ferment at ~65°.
Carbonation: Usually, any carbonation is because it's still on the tail-end of primary fermentation.
Tasting: My wife and I are deeply involved in living history (or reenactment). I brew this for 15th-century reenactment events, where we drink it for breakfast, lunch and dinner. I brew this on a Sunday, stick it in a Corny keg on Thursday night, and we're drinking it Friday night.
According to my research, that's appropriate for the style. Plus, people like it. So I suppose it works!

Recipe posted 11/12/07.