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Belgian Witbier

I’ve gotten some good advice and tips from this forum and thought I’d just give back a little. I recently made a Belgian Witbier which has turned out to be one of the best beers I’ve made since brewing. Just thought I’d post the recipe if anyone is interested.

5 gal
OG 1.056 (78% eff)
FG 1.011
SRM 4 (but honestly I think it’s lower!)
IBU 18.4
ABV 6%

50% pils malt
50% flaked wheat
Single infusion mash at 154F for 60min

90min boil
.5oz First Gold 7.5AA 60min
.5oz First Gold 7.5AA 5min

1oz Bitter orange peel 20min
.5oz Coriander seed crushed 5min
2g Grains of paradise crushed 5min

Wyeast Belgian Witbier (3944) - 1L starter (made form 2nd generation rinsed yeast)

Fermented 14days at 70F. Then straight to the keg.

This beer really came out fantastic! The flaked wheat give it a very light, almost white, milky color and mouth feel. The flavor from both the yeast and spices are just perfect for the style. Very noticeable but not overpowering. I’m generally not a huge fan of this style, but this beer it just plain good! I don’t see the keg lasting long at all.

That is pretty much right where I make my Wit beer too.



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