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  • Full Mooned Belgian Wit

    Our take on an industrial craft wit with a refreshingly crisp malty character complimented by a moderate spice and citrus quality. When highly carbonated it dances across the tongue like a good wit chould

    Type: Ale

    Style: Wheat

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Staff


    Quantity Ingredient Comment Malt Style
    4.0 lbs Synergy Select Pilsen Malt Mash Grain Base
    3.5 lbs Wheat Malt, White Mash Grain Wheat
    1.0 lb Flaked Oats Mash Grain Flakes
    1.0 oz Hallertau Mittlefruh Hops (3.0% AAU) 60 min boil
    3.5 g Freshly ground Coriander 1 min boil
    11.0 g Sweet Orange Peel 1 min boil
    1 pack WLP400 Belgian Wit Ale Yeast Fermenter


    1. Mash grains in 3.0 gallons of water at 144ºF for 30 minutes
    2. Add 0.75 gallons of boiling water to increase temperature to 157ºF for 30 minutes
    3. Sparge grain with 170ºF water to obtain desired pre-boil kettle volume
    4. Bring to boil
    5. Add 1 oz Hallertau Mittlefruh Hops
    6. Boil for 59 minutes
    7. Steep in Coriander and Sweet Orange Peel, boil for 1 minute
    8. Turn heat off and cool wort to 68ºF
    9. Transfer to fermenter
    10. Pitch one pack of WLP400 Belgian Wit Ale Yeast

    Primary Fermentation: Ferment for 2 weeks at 68-72ºF

    Secondary Fermentation:

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar for 2-3 weeks

    Original Gravity: 1.046

    Final Gravity: 1.011

    Alcohol by Weight:

    Alcohol by Volume: 4.5%

    IBU: 10

    Color: 3 SRM