Also called "witbiers," Belgian white ales are
brewed using unmalted wheat and malted barley and are spiced
with coriander and orange peel. These very pale beers are often
bottle-conditioned and served cloudy. The style is further
characterized by the use of Noble-type hops to achieve a low to
medium bitterness and hop flavor. This beer has low to medium
body, no diacetyl, and a low to medium fruity-ester level. Mild
acidity is appropriate.
8 ounces flaked oats
4 pounds wheat extract
3 pounds light malt extract
2 ounces Hallertauer hops
1-1/2 ounces ground coriander seeds
1 ounce dried orange peel
1 teaspoon Irish moss
Wyeast 3944 Belgian Witbier yeast
1 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and the hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add half of the orange peel
and crushed coriander seed and the Irish moss.
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at 70º-73º F for a week.
Rack the beer to a secondary fermenter, add
the remaining orange peel and crushed coriander seed and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.