View high resolution
The first beer I’m going to post about will be the Belgian Witbier. A Witbier is a Wheat beer and as the name suggests it is a brew with a large quantity of wheat and malted barley. Now, the brew for this beer is going to usually be top fermented. Witbier has a distinct light coloring, and flavor varies by the brewer with the taste easily being changed by slight variables in your method or environment. Witbier is a great brew to try; if it doesn’t seem right just adjust slightly until you meet your preference.
Malt Base: 6 lbs Wheat Dry Malt Extract OR 7.2 lbs Wheat Liquid Malt Extract
Specialty Grains: ½ lb Flaked Oats, ½ lb Flaked Wheat
Hops: 1 oz Styrian Golding Hop Pellets(bittering), 1 oz Saaz Hop Pellets(flavor)
Other: 1 oz Coriander Seed, 1 oz Dried Orange Peel
Yeast: White Labs 400 Belgian Wit, Wyeast 3944 Belgian Wit
Coriander prep: Coriander seeds are round, you will need to break them to get the flavor. Use a rolling pin to gently break into halves, be careful as they jump as you roll them. If you cannot find coriander seed, use ¼ tsp ground coriander.
Steep grains in muslin bag in 2 gallons water heated to 160 degrees for 20 minutes, remove and discard grain bag. Stir in malt extracts, return to heat and bring to a boil. Add bittering hops and boil 45 minutes. Add flavor hops, orange peel and coriander and boil 15 minutes longer. Put 3 gallons very cold water into fermenter then pour in hot wort. Cool below 80 degrees, then pitch yeast, attach cover and attach air lock. Ferment until final gravity remains constant 2-3 days apart, then bottle.