Straightforward · 20 litres · all grain
Witbier
Belgian wheat beer with coriander and bitter orange peel, hazy and soft and finishing dry. Unmalted wheat is what makes the haze dense and the body silky rather than merely cloudy.
Original gravity
1.047
at 70% efficiency
Final gravity
1.011
76% apparent attenuation
Alcohol
4.7%
by volume
Bitterness
16 IBU
Tinseth
Colour
3.5 SRM
7 EBC, Morey
Grain bill
4.70 kg
0.24 kg per litre
Brewed to Witbier, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Restraint with the spice. 15 g of crushed coriander seed and 20 g of dried bitter orange peel at five minutes is plenty for 20 litres. If a drinker can name the spice, there is too much of it.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pilsner malt | 2.40 kg | 1.8 L | 37 ppg | 51% |
| Flaked wheat Unmalted, and the source of the dense white haze. Malted wheat is not the same thing. | 1.80 kg | 2 L | 35 ppg | 38% |
| Flaked oats | 0.30 kg | 1 L | 33 ppg | 6% |
| Rice hulls | 0.20 kg | 0 L | 0 ppg | 4% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Saaz | 30 g | 3.5% | 60 min | 12.4 IBU |
| Styrian Golding | 15 g | 5% | 10 min | 3.2 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mix the rice hulls through the grist and mash at 66C for 60 minutes.
- 02Boil 60 minutes, adding crushed coriander and orange peel in the last five.
- 03Ferment at 20C.
- 04Package at 2.8 volumes without clearing it. The haze is the style.
Numbers for the day
- Mash
- 66 C for 60 min
- Strike water at 3 L/kg
- 72.3 C
- Strike volume
- 14.1 L
- Boil
- 60 min
- Ferment
- 19-22 C
- Carbonate to
- 2.8 volumes
- Priming dextrose
- 151 g
- Yeast
- Belgian WitbierWyeast 3944
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.8 volumes this one needs about 151 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99