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Belgian Wit Recipe

It has been super hot here for that past few days and I have been itching to brew something. The combination of heat and the perceived need to brew something light and refreshing lead me to try my had at a Belgian Wit. I haven’t tired to brew a Belgian beer in almost two years, and I’ve never brewed a Belgian Wit.

My recipes are generally a combination of research and simplicity. I find that many homebrewers often like to add 300 specialty grains because the grains add “something special” to their beers. I’m more of the mindset of, “breweries probably don’t add too many grain to their beers as they would cost to much to make, so I shouldn’t either.” I’ve been known to go crazy from time to time, but in general I like the KISS approach to brewing. For this beer, I kept the grain bill simple, but I added some ingredients that I have never worked with before to the mix. You can see my recipe below:

  • 5 lbs. Pilsner
  • 4 lbs Wheat Malt
  • .5 lb Oats
  • 1 oz Hallertau (3.0% AA) @ 60 min
  • 1 oz Saaz (2.6% AA) @15 min
  • .5 oz Bitter dried orange peel @ 5 min
  • .5 oz Coriander @5 min
  • Yeast: WLP410

I only went with three types of grain on this one with a slight edge to the Pilsner malt as I wanted to keep this beer out of a 50/50 ratio with the wheat. The wheat malt is still over 40% of the grain bill but I also wanted to try out oats as I’ve never had a chance to brew with them before. I’m hoping that they help give this beer a more silky character. The hops are pretty traditional European hops with low alpha acids and serve to help keep the beer in balance but are not intended to add any significant flavor or smell contribution.

The end of the recipe is where I was most excited. I’ve tried dried orange peel before but it has been almost four years and I thought this would be an excellent recipe to try it in again. The coriander is there to help the Wit be a bit more assertive in the spices that the yeast give off. WLP410 is on of White Labs seasonal releases that is only out there for May and June. It is rumored that it is the house Brewery Ommegang strain. It apparently has less phenolics then a typical Wit yeast strain and gives off more esters. It also doesn’t ferment as fully but I figure that the Coriander and esters will help give the beer a drying feeling at the end instead of leaving it overly sweet. The projected stats for this beer can be seen below:

  • Expected OG: 1.046
  • Expected FG: 1.011
  • Expected ABV: 4.5%
  • Expected IBUs: 14.5

I brewed this beer prior to posting this recipe and I did pretty well getting an OG of 1.042. I did make a mistake with the orange peel and coriander as I added them with my last hop addition instead of at the 5 minute mark.

Beer Review #59 Woody Creek White

Sorry for this post going up a day late. I start work in the late morning so I generally write up my posts after I get up in the mornings before I go to work. On this morning I found that my internet and TV service were down. When I got home from work they were both working, but I had the Philadelphia Flyers game on DRV so that took all attention away from beer blogging. My apologies.  Today in the week of Flying Dog we encounter Woody Creek White, which is their take on a Belgian Wit.

The beer ours a straw color and is cloudy. It also comes along with a nice fluffy white head. Everything about the look of this beer is spot on for what you would expect in a Belgian Wit. The nose is yeasty with slight hints of the Belgian yeast spice (clove, coriander, and some orange) along with a touch of malt sweetness. It almost has a musty feel to it, which is right up my alley.

On the first taste your taste buds are greeted with the clove and other parts of the Belgian yeast. It is pretty light on the malt but it is very sweet. I also got some slight bits of lemon in there as well. There are also some bready notes in there that stay on the aftertaste. In general the beer is nicely balanced and lets every part come though nicely. The mouthfeel is light and a bit watery, which should be expected.

I found this beer light and very drinkable. At 4.8% ABV and 18 IBUs it is very sessionable. I could see myself sitting on a deck drinking a few of these during a hot summers day. Speaking of which, it is supposed to be 106 F tomorrow, 106! So I may have the few of these that I have left and down them. If you enjoy Belgian Wit’s this is a great example of one. It is solid all the way around and would be a treat to anyone on a hot summer’s day. (more…)