Belgian Wit Recipe

This is a great summer beer. Kind of in the realm of Allagash White, but theirs is still better… for now! I’ve made it the last three summers in a row and have slightly improved each time. It’s light and refreshing. Plus, being a Belgian, you can ferment at a littleĀ  higher temps and still be OK flavor-wise.

Belgian Wit (3 Gals)

0.6 # White Wheat Malt
1.2 # Belgian Pils
0.3 # Munich Malt
2.85 # Wheat Flaked
0.15 # Oats Flaked
0.6 # Rice Hulls
0.6 oz East Kent Goldings (Pellets, 5.00 %AA)
0.3 oz Czech Saaz (Pellets, 5.00 %AA)
0.45 oz. Bitter Orange Peel
0.75 tsp. Crushed Coriander seeds
White Labs WLP400 Belgian Wit Ale

  • Mash at 150 for 90 minutes with 1.6 gals
  • Sparge at 160 with 4 gals
  • Boil 60 mins
  • Add .3 Golding for 60 min
  • Add .3 Golding for 15 min
  • Add Saaz for 5 min
  • Add Orange Peel & Coriander for 3 min
  • Primary 10 days at 70-72
  • Bottle condition for 3 weeks

OG:1.045
FG: 1.010
SRM: 4.1
IBU: 17.3
ABV: 4.5%

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