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  • “Wit”ness Pale Ale

    If you’re a fan of white IPAs looking for something a bit lower in ABV, give a white pale ale a try. This one features zesty hop aroma along with flavor of orange and tangerine.

    Type: Ale

    Style: Pale Ale

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Team


    Quantity Ingredient Comment Malt Style
    8.25 lbs Briess Pilsen Malt Mashing grain
    2.25 lbs Briess Torrified Wheat Mashing grain
    0.5 lb Briess Caracrystal® Wheat Malt Mashing grain
    5 oz Rice Hulls (optional) Mashing aid
    0.5 oz Summit Hops (17% AAU) 30 min boil
    1 oz Mandarina Bavaria Hops (8.5% AAU) 20 min boil
    0.5 oz Summit Hops (17% AAU) 10 min boil
    0.25 oz Bitter Orange Peel 5 min boil
    4 oz Mandarina Bavaria Hops (8.5% AAU) Secondary Fermenter
    1 pack White Labs WLP400 Belgian Wit Ale Yeast Fermenter
    1 capsule Servomyces Yeast Nutrient 10 min boil


    1. Bring 3.9 gallons of water to 166°F.
    2. Mash grains at 154°F for 90 minutes, stirring occasionally.
    3. Heat 3.9 gallons of 180°F sparge water in a kettle.
    4. Sparge and collect 6.3 gallons in kettle; bring to boil.
    5. Boil 30 minutes, then add 0.5 oz Summit hops.
    6. Boil 10 more minutes and add 1 oz Mandarina Bavaria hops.
    7. After 10 more minutes add 0.5 oz Summit hops and yeast nutrient.
    8. Boil 10 minutes and turn heat off.
    9. Cool beer to 74°F. Transfer to fermenter.
    10. Pitch one pack of White Labs WLP400 Belgian Wit Ale Yeast.

    Primary Fermentation: 2 weeks at 70°F - 74°F.

    Secondary Fermentation: Add 4 oz of Mandarina Bavaria to fermenter. Ferment for 2 weeks at 67°F - 70°F.

    Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet of WLP400 Belgian Wit Ale Yeast for 3-4 weeks at 70°F.

    Original Gravity: 1.053

    Final Gravity: 1.012

    Alcohol by Weight:

    Alcohol by Volume: 5.5%

    IBU: 58

    Color: 8