Citrus Belgian Wit

Belgian Witbier, or 'White Beer', is a refreshing wheat-based beer. It is usually spiced with coriander seeds and bitter orange peels, though you may add other spices to play around a bit. Belgian Witbiers contain a large amount of unmalted wheat, responsible for its cloudy appearance. As the name suggests, it is very pale in colour, almost white. It has a light to medium body, a crisp profile, very high carbonation and a thick white head.

The summer of 2015 called for this recipe and I decided to make kind of a session Citrus Belgian Wit. Citrus because I added lemon zest along with bitter orange peels, a nice suggestion by Proof Am. Here's the recipe:

Citrus Belgian Wit
(17 L, all-grain)
OG: 1.040
FG: 1.010
ABV: 3.9%
IBU: 14
SRM: 3

Ingredients:

1.75 kg Pale Malt
1.75 kg Unmalted Wheat
24 g East Kent Goldings hops (5% AA) (60 minutes)
20 g Crushed Coriander Seeds (5 minutes)
12 g Bitter Orange Peel (5 minutes)
6 g Lemon Peel (5 minutes)
12 g Coriander Seeds (dry hopping)
Safbrew T-58 yeast

Mash Schedule:

40 C for 15 minutes
67 C for 60 minutes

Process:

Dough-in with a mash thickness of around 2.8 L/kg. Hold mash at 40 C for 15 minutes. Increase the temperature to 67 C and hold for 60 minutes. Sparge with water at 78 C. Boil the wort for 60 minutes. Add the hops after the hot break. Add the coriander seeds, bitter orange peel and lemon peel with 5 minutes left in the boil.

Rapidly cool down wort to 25 C, transfer to fermenter and pitch yeast.

Ferment at 19 C for first 5 days. Increase temperature to 21 C on the 6th day. Add crushed coriander seeds on the 7th day. Bottle on the 9th or 10th day.

Prime to get 2.8 volumes of CO2. Carbonate at around 20 C for 4 to 5 days. Cold condition at 4 C for at least 2 days before consuming.


Notes:

The amount of orange and lemon peels used in this recipe can be a bit overwhelming. Adjust amount according to personal taste. I personally like coriander aroma so I did two additions of it.

Cheers!












2 comments:

  1. Nice post Partha. This beer was a super hit! SRM was spot on, coriander and citrus aroma was great and the spicy magic of Belgian Yeast was an added bonus to this well balanced beer. I personally loved the extra citrus punch that it packed. Perfect for Indian summers like our local 'Nimbu Pani'.

    Just one query ... Doesn't this recipe call for unmalted wheat?

    ReplyDelete
    Replies
    1. Thanks a lot Ameya. Now you take credit for the citrus trick there :D.

      And yes, it does. Duly updated. I don't know the type of wheat but I surely used it unmalted. Thanks for spotting! :D

      Delete

Please mention your email ID, if you have any queries, so I can contact you.