Brew your own refreshing Belgian witbier with this all grain home brew kit, a faithful clone of the iconic Hoegaarden White. Featuring the new WHC Belgian Haze yeast strain, this recipe delivers the authentic fruity esters and gentle spice that define the style. Carefully balanced wheat and barley malts create a smooth, cloudy body, while orange peel and crushed coriander seeds bring bright citrus and subtle spice for a truly distinctive finish. Perfectly refreshing and full of character, this kit allows you to enjoy pub-quality Belgian witbier straight from your own brew kettle.

Nearly six centuries ago in Belgium, brewers began experimenting with wheat beers, and it was the addition of orange peel and coriander that transformed them from tart and sour to refreshingly aromatic. Inspired by these early innovations, we’ve created our own all grain home brew kit that captures the essence of this classic Belgian style.

Our version showcases the WHC Belgian Haze yeast strain, which produces a naturally cloudy appearance and smooth, soft mouthfeel. Bright citrus and gentle spice come through beautifully, giving a crisp, lightly sweet, and subtly tangy flavour that’s perfect for enjoying at home. Brewing a beer like this is a journey, but with our carefully balanced ingredients, you can recreate a truly refreshing Belgian-style witbier in your own kitchen

Ingredients Included

Oat Husks (200 grams)

TMM Jumbo Oat Flakes 26
Crisp – Torrified Wheat
Crisp Pale Wheat Malt
Crisp German Pilsen Malt

Grain bill excluding husks 5100g

Saazer – BarthHaas® Pure Hop Pellet (17 grams)
Goldings (East Kent Goldings) T90 Pellets (20 grams)
Coriander Seed 50g (1 pack)
Orange Peel 50g (1 pack)
WHC Belgian Haze 11g Pack

Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Witbier
Batch Size: 23
Original Gravity: 1.048
Final Gravity: 1.011
ABV %: 4.9
IBU: 15
Mash efficiency: 80
Brewing equipment: Grainfather

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10

Mash notes: 200g of oat husks are added to help reduce risk of stuck mash/sparge

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

EKG @ 60 mins
Saaz @ 15 mins

@10 mins, add:
9g Orange Peel
5g Corriander Seeds
We would recommend you crack the seeds to release the flavour, then add both to a hop sock (not included) to help make clean up easier

Yeast: WHC Belgian Haze
Fermentation temperature/steps: 18-22c

Post fermentation is simple for this recipe, once you have reached a stable final gravity raise the temperature 2c above where you have it sat and leave for 24-48 hours for a Diac rest. Feel free to perform a forced diac test if you wish to ensure you are free from this. You can learn how to do that here.

Following this step, if your equipment allows, code crash to around 4c for 24-48 hours. As there is no dry hop all we are looking to do here is drop any suspended yeast from the fermentation – the beer does not need to be clear. You can then move on to packaging the beer as you desire. We suggest carbonating the beer to 2.5 – 3.0 volumes – this higher level of carbonation is signature for the style. Use our calculator for working out how much priming sugar you should add if bottle conditioning your beer.

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