Briess Recipe Database

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  • Belgian Wit


    Makes 7 bbl batch. Unfiltered and traditionally hazy, this has the distinctive spicy and citrus aroma.


    Type: Ale

    Style: Belgian / French Ales

    Batch Size: Commercial

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    200 lbs Wheat Malt, Red Wheat
    150 lbs Brewers Malt Base
    25 lbs Carapils® Malt Dextrine
    20 lbs Rice Hulls Boil 15 minutes
    1 lb Hallertau Hops (4.8% AA) Boil 90 minutes
    1.5 lbs Saaz Hops (3.1% AA) Boil 30 minutes
    1.4 oz Breakbright Kettle Coagulant Boil 20 minutes
    5 oz Coriander Crushed, Boil 10 minutes
    24 oz Bitter Orange Peel Boil 10 minutes
    1 pkg #3068 Wyeast Forbidden Fruit Yeast

    Procedures

    1. Mash at 150ºF for 45 minutes
    2. Sparge at 170ºF
    3. Add hops, rice hulls, spices and coagulant as indicated
    4. Knock out at 70ºF
    5. Oxygenate highly
    6. Cool to 72ºF
    7. Oxygenate and pitch yeast

    Primary Fermentation:

    Secondary Fermentation:

    Fermentation Notes:

    Original Gravity:

    Final Gravity:

    Alcohol by Weight:

    Alcohol by Volume: 4.5%

    IBU: 22

    Color: 4 SRM

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