Description
This Belgian style Witt is full soft creamy malt with a light fluffy head. Mild citrus from orange peel and a touch of spice from coriander.
As with all our malts this is crushed fresh directly into the bag. The only way to ensure the right proportion of malt is used.
Ingredients Included
Oat Husks (200 grams)
Flaked Wheat (2400 grams)
Weyermann® Premiere Pilsner Malt (2600 grams)
Crisp Munich Malt (120 grams)
Hallertauer Mittlefruh Pellets (60 grams)
Bitter Orange Peel 50g (1 packs)
Coriander Seed 50g (1 packs)
Imperial Yeast B44 Whiteout (1 packs)
Method
Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Witbier
Batch Size: 23L
Original Gravity: 1049
Final Gravity: 1008
ABV %: 5.3
IBU:
THE MASH
Temperature °C: 65c
Length (mins): 90
Out temp °C:
Out time (mins):
THE BOIL
Boil time (mins): 90
Additions and timing:
60.00 g Hallertauer Mittelfrueh boil for 90 minutes
50.00 g Orange Peel, Bitter – Boil 5.0 mins
12.00 g Coriander Seed – Boil 5.0 mins
Secondary additions and timing:
N/A
Yeast: Imperial Whiteout
Fermentation temperature/steps: 20c
Comments:
This Belgian style Witt is full soft creamy malt with a light fluffy head. Mild citrus from orange peel and a touch of spice from coriander.
As with all our malts this is crushed fresh directly into the bag. The only way to ensure the right proportion of malt is used.
Robert Kerr (verified owner) –
After a few forgettable brews, I had great success with this recipe.
The end result had excellent head retention and a very nice mouthfeel. The flavours are subtle as per the description.
I’m going to order this again and modify it to make a white IPA.
Lewis (verified owner) –
Tremendous beer. First time using the Tilt and OG came out at 1.054, fermentation was surprisingly slow, no rapid first 3 days or so. Took 10 days to get down to FG at 1.015. Yeast is FM20 and I didn’t make a starter, just pitched it like a dry yeast and lost some to spillage so probably under-pitched. All the same, this beer came out great, primed for bottling with 159 grams sugar for 2.5 vols and 2 weeks later it is perfect for drinking. Top marks.
Nigel Macey (verified owner) –
This really is an absolutely fantastic recipe kit,the beer was incredible,i have just brewed a second batch from existing ingredients.
I also used the Fermentum Mobile FM20 White Wellingtons liquid yeast for the first batch,and it was superb,for the second batch i have used the Imperial Whiteout B44 liquid yeast and have tweaked the recipe slightly with some very small additions of Chamomile flowers and Grains of Paradise,i have yet to taste it as it is still in the fermenter.🍺
Adam Scott (verified owner) –
I have to say that I’m fairly new to all grain by many folks standards but this came out a treat!! It truly is a lovely tipple with, as many have mentioned, a subtle orange flavour at the end. A lovely nose on this beer and surprisingly simple to make. I went for an additional yeast pack as per the recipe and in two weeks it was at 6.1% and into the keg. Am now dabbling with yeast starters so will be doing this again with a starter and perhaps a hint of sweet orange peel just to see how that goes but without a doubt a fantastic beer. A nod to Rob.
Jon Scully –
Be careful with the hop additions – the 60g @ 90 minutes will make your wit quite bitter – more than is usual for this style!
I’m a fan of ‘robust’ beers and this is on the bitter side for me. If you’re after a more traditional wit flavour, halving or quartering the 90 minute hops might be a good call.
Robert Neale –
Hey Jon, It’s funny how tastes change over time and I agree with your comments, I also prefer a less bitter Witt now. This recipe was designed a good few years ago, in fact just being able to stock the flaked wheat was a massive challenge.