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



I used three sources when formulating this


  • 6 pounds Pils malt. (preferably from Belgium)
  • 3 pounds malted wheat
  • 3 pounds unmalted wheat
  • 1 pound malted oats
  • 1 ounce Tettnanger (5.4 AAU) for 60 minutes
  • 0.75 ounce Tettnanger for 20 minutes
  • 0.5 ounce fresh ground coriander for 60 minutes
  • 0.25 ounce grated, dried orange peel for 60 minutes
  • 0.25 ounce coriander for 30 minutes
  • 0.25 ounce orange peel for 30 minutes
  • 0.50 ounce orange peel for 20 minutes
  • yeast (see note in description)

Click to Print Recipe


The mashing schedule for the Dixie Cup version is as follows: Mash-In with 2.5 gallons (.75 quart/pound) 30 minutes @ 125F Add hot water to mash to raise temperature to 148-150F Hold there for 60 minutes Sparge to 6 gallons in kettle with 170F water Water used is untreated, Seattle City water The next version, with the 3068 yeast, I did a simple single infusion at 154F for 60. Seemed to work as well as the double infusion.