Shock Top clone – Belgian Witt


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This is a Community Recipe created by millstone_homebrew

(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

BESTMALZ Pilsner (2800 grams)
Flaked Wheat (2560 grams)
Crisp Extra Dark Crystal Malt (120 grams)
Crisp Roasted Barley (240 grams)
Weyermann® Acidulated Malt (62 grams)
Hallertauer Hersbrucker Pellet (35 grams)
Lemon Peel 50g (1 packs)
Coriander Seed 50g (1 packs)
Sweet Orange Peel 50g (1 packs)
Safbrew™ T-58 (2 packs)


Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Witbier
Batch Size: 23
Original Gravity: 1.052
Final Gravity: 1.012
ABV %: 5.3
IBU: 17

Temperature °C: 67
Length (mins): 60
Out temp °C:
Out time (mins):

Boil time (mins): 90

Additions and timing:

Hallertau Hersbrucker 35g 60minutes

Secondary additions and timing:

Lemon peel 16g 5 minutes
Lime peel 16g 5 minutes (not included)
Orange peel 16g 5 minutes
Coriander crushed 16g 5 minutes

Yeast: T-58
Fermentation temperature/steps: 20 for 4 days raise to 22 for 5 days


Additional information

Weight 6.063 kg


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