Recipe does not conform to the Witbier style.
Recipe adapted from Randi Mosher's Radical Brewing (p. 207)
Follow the Adjunct Mash Procedure outlined on pages 205–206 (paraphrased below)
For this method, a small amount of six-row malt is added to the wheat and oats. This is stewed at 50°C for fifteen minutes, then raised to 65.5°C and held for another fifteen minutes. This goo is then heated further and boiled for fifteen minutes.
At this point you should have your malt mash at the protein rest stage (50°C), and the boiled grains, when added to it, will bring the whole mash to 68.5°C.
After 45 minutes of mashing, the mash is raised to 76.5°C to stop enzyme activity and help liquefy the whole thing.
|2.3 kg||Pilsner (BE)||Any||Mash||37||1 °L|
|1.4 kg||Flaked Wheat||Any||Mash||34||2 °L|
|0.45 kg||Rice Hulls||Any||Mash||0||0 °L|
|0.45 kg||Munich Malt I||Weyermann®||Mash||37||5 °L|
|0.45 kg||Rolled Oats||Any||Mash||33||2 °L|
|13.0 g||Northern Brewer (DE)||90 min||Boil||Pellet||8.7%|
|10.0 g||Tettnanger (DE)||15 min||Boil||Pellet||4.5%|
|30.0 g||Tettnanger (DE)||0 min||Boil||Pellet||4.5%|
|Belgian Witbier||Wyeast 3944||74.0%|
|23.0 g||Grapefruit Zest||5.0 min||Boil|
|40.0 g||Fresh Orange Peel||5.0 min||Boil|
|14.0 g||Coriander Seed (crushed)||5.0 min||Boil|
|7.0 g||Chamomile (Dried)||5.0 min||Boil|