With the hot weather recently we’ve been enjoying various summer beer styles and we thought we would detail one of our favourite styles to brew in summer!
Witbier is a nice summer escape from the heavier flavours of other Belgian style beers. The slightly sweet citrusy aroma, creamy mouthfeel and tart finish make a refreshing afternoon drink with a “sessionably” low ABV. Because wits do best at a warmer fermentation temperature they are ideal for summer when homes (or at least ours) retain heat.
Unlike German styles of wheat beer, Belgian witbier is flavoured with citrus and spices in addition to the unique yeast characteristics. The primary spice is coriander, though other herbs and spices can also be used. Spices can be added both during the boil as well as during secondary fermentation.
Orange peel is used to introduce the citrus flavour. Use caution with citrus peels, as the pith can cause an astringency that is not to style. An alternative to full peels is to remove the zest from the outside of the peel first. This will give you the fresh orange flavour without the risk of bitterness or astringency.
This specific recipe is spiced exclusively with coriander. However, if you wanted to mix it up, try adding some pepper. Another alternative is different varieties of citrus. For our next batch we are going to add some pepper and lime!
Recipe Specs
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Batch Size (L): 13.2
Total Grain (kg): 2.601
Total Hops (g): 14.57
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 3.2 (EBC): 6.3
Bitterness (IBU): 12.8 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
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1.275 kg Pilsner (49%)
0.520 kg Flaked Wheat (20%)
0.520 kg Wheat Malt (20%)
0.130 kg Flaked Oats (5%)
0.078 kg Acidulated Malt (3%)
0.078 kg Munich I (3%)
Hop Bill
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14.6 g Tettnanger Pellet (4% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
Misc Bill
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10.0 g Coriander Seed @ 10 Minutes (Boil)
10.0 g Coriander Seed @ 0 Days (Secondary)
20.0 g Orange Peel @ 0 Days (Secondary)
Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C with WLP400 – Belgian Wit Ale
Renata Duquemin
Treasurer
CAMRA BC – Vancouver Branch
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