This recipe is an old favourite – one of the first ever all grain recipes I made and has only needed to be tweaked in the most minor of waysover many itterations.

An over-strength, light bodied, slightly hazy and gently bittered Wit Bier with a hint of spice on the nose. Incredibly refreshing for the summer months, which is why I often brew it in early spring – most beers can be drinkable after only a week or two, but a couple of months somewhere cool and dark helps the flavours to blend and smooth out, especially with late addition or whirlpool ingredients.

Ingredients:

Brewing Steps:

• Treat water with Citric Acid – Amount used is appropriate for 7.5pH hard water
• Mash in grain with 15L of 71.2°C water, steep for 60 minutes
• Mash out with Batch Sparge
  • transfer mash (first runnings) to boil kettle
  • add 15L of 75.6°C water to mash tun, stir and steep for 5 minutes
  • transfer mash (second runnings) to boil kettle
  • add 5L of 75.6°C water to mash tun, stir and steep for 5 minutes
  • transfer mash (final runnings) to boil kettle
• Boil for 60 minutes
  • as soon as boil is reached add 10g Target hops
  • after 55 minutes add:
    • Whirlfloc Tablet
    • 20g Target hops
    • 25g Bitter Orange Peel
    • 20g Coriander Seed
• Rapid cool to as close to 20°C as possible
• Transfer to fermenter – aeration is good at this stage!! – add Belgian Wit yeast and seal
• Fermentation as close to 20°C as possible for 10 days
  • optionally after 4 days transfer off the sediment to a secondary fermenter
• Bottle or keg with 100g table sugar
  • store at around 20°C for a few days to prime
  • store around 12°C to clear and serve

Full recipe link here: https://beersmithrecipes.com/viewrecipe/4259714