Isabelle’s Belgian Wit

several carboys with different colored liquids, sealed with airlocks

My historic enactment friend Lady Isabelle Henry gave me this recipe for a refreshing, crisp Wittebier.

Bring 6 gallons of water to boil. Remove from heat.

  1. Add 6.6 pounds 40% wheat/60% barley
  2. liquid malt extract. Return to boil.
  3. Add 3/4 ounce Tettnanger hops (30 mins)
  4. Add 3/4 ounce Saaz hops (30 mins)
  5. Add 1/4 ounce Saaz hops, 1/4 ounce freshly crushed coriander, and 1/4 ounce bitter orange peel (all 3 together in one hops bag at end of boil.May also add a pinch of cinnamon, or ginger, or sweet nexium orange peel) Remove from heat, and swirl contents to make a whirlpool. Let sit for 15 mins.
  6.  Cool down rapidly, and rack to fermenter, leaving as many solids behind as possible.
  7. When wort is cooled, pitch Belgian Wit yeast, and ferment at 70 degrees until fermentation is complete.
  8. prime with 5 ounces of priming sugar and 1 cup water (or primer of your choice) serve cellar-cool with orange slices.

Related Post