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This recipe is a base template for the Belgian-Style White (or Wit)/Belgian-Style Wheat style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.
**adding Candi Syrup Simplicity and grains
- 1 lbs (0.45 kg) Light Dry Malt Extract (4 °L)
- 3.3 lbs (1.5 kg) Light Liquid Malt Extract (4 °L)
- 1 lbs (0.45 kg) Belgian Wheat (2 °L)
- 1.5 lbs (0.68 kg) Clear Candi Sugar (0.5 °L)
- 8 oz (226.8 g) German Pilsner 2-Row (2 °L)
- 2 lbs (0.91 kg) Wheat Dry Malt Extract (3 °L)
- 1 oz (28.35 g) Liberty Pellet 4.9% AA (Boil - 40 mins)
- 1 oz (28.35 g) Coriander Seed (Boil - 15 mins)
- 1 oz (28.35 g) Bitter Orange Peel (Boil - 15 mins)
- Safbrew S-33 (Dry)
Steep Grains at 150 for 45 minutes in 3 gallons of water. Remove grain bag and let drain back into wort kettle. Don't squeeze. Pour some 150 degree water over grain bag to "sparge" so that the liquid runs into kettle. Add dry extract then bring to a boil.
Add hops at the time indicated.
Add LME and Candi sugar at 45 mins.
Add coriander and orange peel and with 15 mins left in the boil.
Transfer to primary, top off with cool water to reach 5 gallons. Aerate and pitch re-hydrated yeast.
Hold in primary fermentor for 14 days at 69 °F (21 °C).
Allow to carbonate and age for 14 days.
If you started brewing this beer today you could be drinking it by Nov. 20, 2016. Start brewing this recipe.