Briess Recipe Database

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  • Witzsoweezee

    Rearranged wit recipe utilizing CBW® brewers extract make brewing and drinking easy. A unique grapefruit finish compliments yeast and coriander aromas.

    Type: Ale

    Style: Wheat

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    4.5 lbs CBW® Bavarian Wheat DME 60 minute boil Malt Extract
    0.5 oz Sterling Hops (6.0% AAU) 60 minute boil
    0.25 oz Grapefruit Peel 5 minute boil
    0.5 oz Freshly ground coriander 1 minute boil
    1 pack WLP400 Belgian Wit Ale Yeast Fermenter


    1. Dissolve extract in 5 gallons of water
    2. Bring to boil
    3. Add 0. 5 oz of Sterling Hops
    4. Boil 55 min
    5. Add grapefruit peel in spice bag
    6. Boil 4 minutes
    7. Add 0.5 oz coriander in spice bag
    8. Boil 1 minute
    9. Remove spice bags and cool wort to 70°F
    10. Transfer to fermenter
    11. Pitch one pack of WLP400 Belgian Wit Ale Yeast

    Primary Fermentation: 2-3 weeks at 68-72°F

    Secondary Fermentation:

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

    Original Gravity: 1.039

    Final Gravity: 1.08

    Alcohol by Weight:

    Alcohol by Volume: 4.0

    IBU: 10

    Color: 4 SRM