Witbier
BJCP 2008 – 16A

Statistics

Fermentables

Amount Fermentable %
10.00 pounds American Pilsen Malt 52.6%
8.00 pounds American White Wheat Malt 42.1%
1.00 pounds Flaked Oats 5.3%
19.00 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.50 ouncesMagnum60 minutesBoilPellets12.5%
0.50 ouncesCascade15 minutesBoilLeaf5.7%
0.50 ouncesCascade3 minutesBoilLeaf5.7%
1.50 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
1.5 ozBitter Orange PeelSpiceBoil5 minutes
1.0 oz.Coriander SeedSpiceBoil5 minutes

Yeasts

Name Lab/Manufacturer Product ID Form
Belgian Wit AleWhite LabsWLP400Liquid

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out

Mash Steps

# Name Time Temp.
1InfusionInfusion60 minutes152° F

Fermentation and Aging

Primary:
14 days @ 70° F
Age:
14 days @ 60° F

Procedure

  • Single infusion mash at 152°F, or single decoction.
  • Boil 90 minutes, adding hops according to schedule.
  • Add dried zests and coriander at 85 minutes into boil.
  • Cool wort.
  • Pitch yeast.