Register for an account, write reviews, get notifications of new recipes and more Register

Not Rated (not yet rated) 
 Click to vote

 No reviews, Be the first to review

Beer Style: Witbier (16A)
Recipe Type: all-grain
Yield: 5 gallons




  • 4.0 lbs Belgian pils malt
  • 4.0 lbs raw soft red winter wheat
  • 0.5 lbs rolled oats
  • 0.75 oz coriander, freshly ground
  • Zest from two table oranges and two lemons
  • 1.0 oz 3.1% AA Saaz
  • 3/4 corn sugar for priming
  • Hoegaarden strain yeast

Beer Profile

Original Gravity: 1.046
Recipe Type: all-grain
Yield: 5.00 Gallons
printer icon


Mash in: 12 qt. at 124F
Protein rest: 15 mins. each at 124, 128, and 132
Saccrification: 30 minutes at 161F
Mash out: 10 minutes at 170F

Sparge with 5.5 gallons at 168-170 (may be pH adjusted to 5.5)

Boil: 90 minutes
Hops: 1 addition, 30 minutes from the end of the boil
Coriander: 1 addition, 15 minutes from end of the boil
Peels: 1 addition, 10 minutes from end of boil

Lactic acid can be added at bottling if desired. Use 10-20 ml of 88% lactic acid, or to taste.