Description

This is a Community Recipe created by beveridgec

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

---

Ingredients Included

Flaked Wheat (2720 grams)
Crisp Pale Ale Malt (2040 grams)
Flaked Oats Including Husk (113 grams)
Amarillo 100g Whole Hops (1 packs)
Coriander Seed 50g (1 packs)
Bitter Orange Peel 50g (1 packs)
Wyeast 3944 BELGIAN WITBIER (1 packs)

---

Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Witbier
Batch Size: 23 Ltr
Original Gravity: 1.050
Final Gravity: 1.012
ABV %: 5.0
IBU: 18

THE MASH
Temperature °C: 67
Length (mins): 90 – 120
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

18g Amarillo @ 20 min
14g Amarillo @ 15 min
28g Amarillo @ 0 min

Secondary additions and timing:

3g Freshly ground coriander @ 5 min
15g Dried bitter orange peel @ 5 min

Yeast: Wyeast 3944 Belgian Witbier
Fermentation temperature/steps: Start at 18 °c, let primary free rise over two weeks, bumping with heat if needed later in the fermentation. Finish at 26°c for two days.

Comments:

Credit to Thomas Kinzer of Milwaukie