Witbier – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
4.00 pounds Belgian Plisen Malt 43.2%
4.00 pounds American Wheat Malt 43.2%
1.00 pounds Flaked Oats 10.8%
0.25 pounds Belgian Munich Malt 2.7%
9.25 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Honey (Clover)

Non-Fermentables

Amount Non-Fermentable Time
1/2 tsp. Vanilla Extract 5 minutes
1 tea bag Chamomile Flowers 5 minutes
1.5 oz. Orange Zest 5 minutes
2.0 oz. Corriander 5 minutes

Hops

Amount Hop Time AA
0.40 ounces Centennial 60 min 10.0%
0.40 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Belgian Wit Ale (WLP400) White Labs Liquid 35 ml

Procedure

  • Single infusion mash with 3.5 gallons of 152° water, stirring every 20 minutes.
  • Batch sparge with 3.5 gallons at 168° - 15 minutes per batch.
  • Boil 60 minutes, adding hops according to schedule.
  • Add zests and corriander at 40 minutes into boil.
  • Cool wort to 75°.
  • Pitch yeast.

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
42 days @ 39° F