Recipe does not conform to the Witbier style.
This started as a Hoegaarden Grand Cru clone, but isn't nearly as heavy. It is an easy drinker, great for any time of year. The fermentation period is fast (7 to 14 days) and it doesn't need much (if any) conditioning to be enjoyed.
Before the Boil - steep flaked oats for 20 minutes at 155-160 F. Avoid going hotter than 160 to avoid tannin extraction.
During the Boil - add half of the wheat and XL DME at 5 minutes into the boil and the remaining half at 30 minutes. Adding some of the malt later will keep your color lighter because it won't caramelize as much. But don't add it too late as the boil gravity is important for hop isomerization. Follow the hop schedule. At 55 minutes, add all of the honey and sugar, add .75 oz of coriander, and all of the orange peel. At 58 minutes, add the remaining .75 oz of coriander.
|3.3 lb||Bavarian Wheat LME||Briess||Boil||37||3 °L|
|2.0 lb||Plain Extra Light DME||Muntons||Boil||43||3 °L|
|1.0 lb||Honey, Clover||Any||Late Boil||35||1 °L|
|0.5 lb||Oats, Flaked||Any||Steep||37||1 °L|
|0.5 lb||Candi Sugar, Clear||Any||Late Boil||36||0 °L|
|0.5 oz||Mount Hood (US)||60 min||Boil||Leaf||4.8%|
|0.5 oz||Mount Hood (US)||30 min||Boil||Leaf||4.8%|
|0.5 oz||Mount Hood (US)||2 min||Boil||Leaf||4.8%|
|Belgian Witbier||Wyeast 3944||74.0%|
|0.75 oz||Coriander Seed||5.0 min||Boil|
|1.0 oz||Dried Orange Peel||5.0 min||Boil|
|0.75 oz||Coriander Seed||2.0 min||Boil|