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Belgian Witless

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Belgian Witless

back to search Back to Search  Style Details 

Beer Style: Witbier (16A)
Recipe Type: partial mash
Yield: 5 US gallons



Belgian wit beer with great for the holidays, made with orange peel, coriander and peppercorns


  • 6 oz Flaked Maize (steep at 160 degrees for 10 min)
  • 7 lbs Sorghum Liquid Malt Extract (prior to boil)
  • 4 oz Dark Belgian Candi Sugar Syrup (prior to boil)
  • 1 oz Northern Brewer Hops (60 min)
  • 1 oz Saaz Hops (15 min)
  • 1 tsp Irish Moss (15 min)
  • 8 oz Maltodextrin (15 min)
  • 0.75 oz Crushed Coriander (5 min)
  • 0.75 oz Bitter Orange Peel (5 min)
  • 1 tbsp Whole Peppercorn (flameout)
  • 1 pkg Safbrew WB-06 Yeast

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Beer Profile

Original Gravity: 1.046
Final Gravity: 1.013
Alcohol by Vol: 4.32%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Steep flaked maize for ten min prior to boil.

Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops, finings and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.