The belgian Witbier recipe :
- Color : Pale yellow
- Alcohol content : 4.8%.
- Quantity : 19L
- Bitterness : Low
- Difficulty : Medium
- Brewing time : 5h
- Cost : Cheap
Ingredients
- 2kg of Malt Pilsen
- 1.8kg of Flocons de froment
- 500g of Flocons d’avoine
- 150g of malt Munich
- 210g of balle de riz
- 20g of Houblon Tradition
- 11g of graines de coriandre
- 13g of écorces d’oranges douces (or amère as you want)
- 1 to 2 WIT de Lallemand yeast packets
- Total water volume : 32L (Preferably Sulfate = Chloride : 1:1)
Brew our step-by-step Belgian witbier recipe
Step 1
Heat 16 liters of water to 52°C and pour in the crushed grains, rice flakes and rice husk.
NB: Do not confuse the rice husk, which is used here as a filtration aid, with the rice flakes, which are not used in this recipe.
Stir well to avoid lumps, and lower the temperature to around 45/50°C.
Hold for 15 minutes.
Step 2
Raise the temperature to 67°C.
Hold for one hour.
At the same time, heat 16 liters of rinse water to 77°C.
Step 3
Once the hour of saccharification is over, move on to filtration and rinsing.
Step 4
Heat the wort and boil for 60 minutes.
Start brewing 20g of Tradition hops as soon as the timer runs down.
If you’re using a cooling coil, don’t forget to sterilize it in the wort 15 minutes before the end of the boil.
With 5 minutes to go, add the orange peel and lightly crushed coriander seeds.
Step 5
Cool the wort to 20°C and transfer to the fermenter, not forgetting the yeast.
Your initial density should be around 1.048.
Ferment at 20°C for 3 weeks.
To be sure you’ve completed fermentation, raise the temperature to 22/23°C for the last 4 days.
Final specific gravity with this type of yeast should be around 1.011.
Step 6
Add 6-7g per L of sugar at bottling. Carbonation should be rather strong on this Belgian white beer recipe.
