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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!
Style: Other Ale
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services
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
- Bring 3.2 gallons of water to 166°F.
- Mash grains at 153°F for 1 hour.
- Heat 4.7 gallons of 180°F sparge water in a kettle.
- Sparge and collect 6 gallons in kettle, bring to boil.
- Add 1 oz Czech Saaz hops.
- After 50 minutes, add coriander, orange peel, grains of paradise, cumin seed, and yeast nutrient.
- Boil 10 minutes and turn heat off.
- Fool beer to 70°F. Transfer to fermenter.
- 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%