We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Beer Style: Witbier  (16A)
Recipe Type: extract
Yield: 5.02 US gallons

Beer Color


Tasty, refreshing Wit, with a nice touch from the coriander (seeds). long-lasting white foamy head. I'll definately make another. Don't think I'll change anything, except use the new bigger pot, and perhaps add gelatine after fermentation, and leave it 2 days to let the yeast sediment some more before bottling.


  • 1 lbs 1.6 oz - Wheat, Torrified (1.8 SRM) (Grain)
  • 2 lbs 3.3 oz - Light Dry Extract (4.1 SRM) (Grain)
  • 2 lbs 3.3 oz - Wheat Dry Extract (4.1 SRM) (Grain)
  • 1 lbs 1.6 oz - Extra Light Dry Extract (2.5 SRM) (Grain)
  • 1.1 oz - Goldings, East Kent [6.2%] - Boil 60 min (Hops)
  • 0.4 oz - Saaz [3.2%] - Boil 5 min (Hops)
  • 30.00 g - Orange Peel (Boil 5 min) (Misc)
  • 15.00 g - Coriander Seed (Boil 5 min) (Misc)
  • 1 pkgs - Belgian Wit Ale (White Labs #WLP400) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.049 (12.1° P)
Final Gravity: 1.011 SG (2.9° P)
Alcohol by Vol: 5.0%
Color SRM: 3.9  Color Sample 
Bitterness IBU: 14.3
Recipe Type: extract
Yield: 5.02 US Gallons

Click to Print Recipe Source: