Tag Archives: Pilsner malt

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.

Pilsner Recipe

Now that I am living in a place big enough to brew more beer, I have done just that. My “new” (moved in July) place has an unfinished basement that is perfect for all of my brewing supplies. One of the other benefits that I have found to having a basement was that it stays at a consistent 55 degrees in the winter, perfect temperatures for lagers. In my 5+ years of brewing, I have only attempted one lager before, but in 2012 alone I have brewed 3 and have plans for a few more before the weather warms up.

One of the first lagers that I brewed this year is a pilsner. I’m a big fan of a well done pilsner . I’ve only reviewed one pilsner on this site, but I have a few in the pipeline that need to get posted. Victory and Stoudts both make an excellent pilsner and I wanted to try my hand at making one. I also had a few lovely pilsners while I was in Germany last summer, so my intentions for this recipe is to make a mix of the examples that I enjoy with the southern German examples that I had.

There are many ways to do a pilsner, but I wanted to keep it simple with only two malts: pilsner and Munich. The idea behind the Munich malt is that it gives many of the same characteristics to a pilsner as what a traditional decoction would, without all of the work. I wanted to use only a touch of Munich so that the pilsner would retain its light color. I also wanted my pilsner to be a slightly more hops and ABV than a traditional one. I managed to stick within style, but on the extreme high side of the style. My recipe is below:

  • 9.5 lbs. Pilsner Malt
  • 1/2 lb. Munich Malt
  • 2 oz. Hallertau (3.3% AA) @ 60 minutes
  • 1 oz. Sterling (7% AA) @ 15 minutes
  • WLP 838 Southern German Lager

The expected outcomes for this beer are:

  • 5.2% ABV
  • 37 IBUs
  • 4.75 SRM

I really like Hallertau hops, but I wanted something a bit “punchier” for the aroma hop addition. Sterling is basically a strong version of Hallertau and has all of the same characteristics, but just intensified. I wanted to stay traditional with the ingredients as well, so I kept everything in line with that thinking.

The main reason I went with the Southern German Lager yeast is because I had a yeast cake of it from a previous batch of beer ready to go and I also like the flavor profile that it gives. The bready flavors seem to really come out with this yeast strain, and I thought that they would compliment the recipe. I also wanted to emulate the southern German pilsners that I had last summer.