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Todd Enders' Witbier

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Todd Enders' Witbier

back to search Back to Search  Style Details 

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

Click to Print Recipe


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.