Ingredients with Measurements:
- 6 lbs. Belgian Pilsner malt
- 2 lbs. Flaked Wheat
- 1 lb. Flaked Oats
- 1 lb. Flaked Barley
- 1 oz. Hallertau hops (60 minutes)
- 1 oz. Saaz hops (10 minutes)
- 1 oz. Bitter Orange Peel (5 minutes)
- 1 oz. Coriander (5 minutes)
- 1 package Belgian Witbier yeast
- 5 gallons of water
Special equipment needed:
- Large brew kettle
- Mash tun
- Wort chiller
- Fermenting bucket or carboy
- Airlock
- Bottling bucket
- Bottles and caps
Step-by-step instructions:
1. Heat 5 gallons of water in the brew kettle to 165°F.
2. Add the grains to the mash tun and pour the hot water over them.
3. Stir the grains well to ensure they are fully submerged and let them steep for 60 minutes.
4. After 60 minutes, drain the wort from the mash tun into the brew kettle.
5. Bring the wort to a boil and add the Hallertau hops.
6. Boil for 50 minutes and then add the Saaz hops, bitter orange peel, and coriander.
7. Boil for an additional 10 minutes.
8. Remove the brew kettle from the heat and cool the wort using a wort chiller.
9. Once the wort is cooled to 70°F, transfer it to a fermenting bucket or carboy and add the Belgian Witbier yeast.
10. Seal the fermenting vessel with an airlock and let it ferment for 7-10 days.
11. After fermentation is complete, transfer the beer to a bottling bucket and add priming sugar.
12. Bottle the beer and let it condition for 2-3 weeks.
- Time:
Preparation time: 3 hours
- Cooking time: 1 hour
5. Temperature:
- Mash temperature: 152°F
- Boiling temperature: 212°F
- Fermentation temperature: 68-72°F
Serving size:
- Makes approximately 5 gallons of beer
- Serving size: 12 oz.
Nutritional information:
- Calories: 150
- Carbohydrates: 12g
- Protein: 2g
- Fat: 0g
Substitutions for ingredients:
- Belgian Pilsner malt can be substituted with German Pilsner malt.
- Flaked wheat can be substituted with flaked rye or barley.
- Flaked oats can be substituted with rolled oats.
- Hallertau hops can be substituted with German Tettnang or Czech Saaz hops.
- Saaz hops can be substituted with German Spalt or Hersbrucker hops.
- Bitter orange peel can be substituted with fresh orange zest.
- Coriander can be substituted with ground ginger or cardamom.
Variations:
- Add 1 lb. of honey to the boil for a honey witbier.
- Add 1 lb. of raspberries to the secondary fermentation for a raspberry witbier.
- Add 1 lb. of apricots to the secondary fermentation for an apricot witbier.
Tips and tricks:
- Use a high-quality Belgian Witbier yeast for the best flavor.
- Make sure to stir the grains well during the mash to prevent clumping.
- Keep the fermentation temperature consistent to ensure proper fermentation.
- Use a priming sugar calculator to determine the correct amount of priming sugar to add to the bottling bucket.
Storage instructions:
- Store the bottles in a cool, dark place at a temperature between 50-70°F.
- The beer will continue to condition and improve in flavor for several months.
Reheating instructions:
- This beer is not meant to be reheated.
Presentation ideas:
- Serve the beer in a Belgian-style tulip glass.
- Garnish with a slice of orange or lemon.
Garnishes:
- Orange or lemon slice
Pairings:
- Grilled chicken or fish
- Salads
- Light pasta dishes
Suggested side dishes:
- Grilled vegetables
- French fries
- Crusty bread
Troubleshooting advice:
- If the beer is too sweet, reduce the amount of malt in the recipe.
- If the beer is too bitter, reduce the amount of hops in the recipe.
- If the beer is cloudy, let it sit in the fermenting vessel for an additional week before bottling.
Food safety advice:
- Make sure all equipment is properly sanitized before use.
- Use caution when handling hot liquids.
Food history:
- Belgian Witbier is a traditional Belgian beer style that dates back to the 14th century.
Flavor profiles:
- Bruz Belgian-Style Witbier is a light, refreshing beer with notes of citrus and coriander.
Serving suggestions:
- Serve chilled.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Belgian