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  Spice Coast Belgian Wit

  
  

  This spicy Belgian Witbier is a beautifully complex beer with four different finishing spices. Coriander and orange peel are the traditional ingredients, but in many old farm house recipes from Belgium you will find Grains of Paradise and Cumin as well. Variety is the spice of life!

  
  

  Type: Ale

  Style: Other Ale

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  4 lbs	Pilsen Malt	Steeping grains
  4 lbs	Wheat Malt, White	Steeping grains
  0.75 lb	Carapils® Malt	Steeping grains
  0.75 lb	Flaked Oats	Steeping grains
  1 oz	Czech Saaz Hops (4.5% AAU)	60 min boil
  0.5 oz	Crushed Coriander	10 min boil
  0.5 oz	Dried Curacao Orange Peel	10 min boil
  2 grams	Grains of Paradise	10 min boil
  2 grams	Cumin Seed	10 min boil
  1 pack	WLP400 Belgian Wit Ale Yeast	Fermenter
  1 capsule	Servomyces Yeast Nutrient	10 min boil

  
  

  Procedures

  1. Bring 3.2 gallons of water to 166°F.
  2. Mash grains at 153°F for 1 hour.
  3. Heat 4.7 gallons of 180°F sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle, bring to boil.
  5. Add 1 oz Czech Saaz hops.
  6. After 50 minutes, add coriander, orange peel, grains of paradise, cumin seed, and yeast nutrient.
  7. Boil 10 minutes and turn heat off.
  8. Fool beer to 70°F. Transfer to fermenter.
  9. Pitch packet of white Labs WLP400 Belgian Wit Ale Yeast.

  ---

  Primary Fermentation: 1 week at 70°F-74°F.

  Secondary Fermentation: 2 weeks at 67°F-70°F.

  Fermentation Notes: Force carbonate or bottle condition with 3/4 cups dissolved priming sugar and 1/4 packet of WLP400 Yeast for 3-4 weeks.

  Original Gravity: 1.048

  Final Gravity: 1.012

  Alcohol by Weight:

  Alcohol by Volume: 4.7%

  IBU: 19

  Color: 3

  Tags: