Briess Recipe Database

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Malt: Roasted Barley

• 

  Belgian Wit

  
  

  Makes 7 bbl batch. Unfiltered and traditionally hazy, this has the distinctive spicy and citrus aroma.

  
  

  Type: Ale

  Style: Belgian / French Ales

  Batch Size: Commercial

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  200 lbs	Wheat Malt, Red		Wheat
  150 lbs	Brewers Malt		Base
  25 lbs	Carapils® Malt		Dextrine
  20 lbs	Rice Hulls	Boil 15 minutes
  1 lb	Hallertau Hops (4.8% AA)	Boil 90 minutes
  1.5 lbs	Saaz Hops (3.1% AA)	Boil 30 minutes
  1.4 oz	Breakbright Kettle Coagulant	Boil 20 minutes
  5 oz	Coriander	Crushed, Boil 10 minutes
  24 oz	Bitter Orange Peel	Boil 10 minutes
  1 pkg	#3068 Wyeast Forbidden Fruit Yeast

  
  

  Procedures

  1. Mash at 150ºF for 45 minutes
  2. Sparge at 170ºF
  3. Add hops, rice hulls, spices and coagulant as indicated
  4. Knock out at 70ºF
  5. Oxygenate highly
  6. Cool to 72ºF
  7. Oxygenate and pitch yeast

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  Primary Fermentation:

  Secondary Fermentation:

  Fermentation Notes:

  Original Gravity:

  Final Gravity:

  Alcohol by Weight:

  Alcohol by Volume: 4.5%

  IBU: 22

  Color: 4 SRM

  Tags: