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Brady's Belgian Wheat
Witbier • All Grain • 5 gal
This is the ultimate summer thirst quencher. Be sure to drink it out of a VERY tall glass, as the head goes on forever. Also, if you have never had a Belgian Wit beer before, when you are pouring it out, be sure to swirl the last ounce in the bottle before decanting it - that way you get all the yeast from the bottom. These beers are meant to be cloudy, and the yeast adds a lot of flavor and character. Some people like to serve this beer with a slice of lemon or lime on the rim, but that is unnecessary, as the beer has a lot of citrus flavor already in it. It is a very refreshing, sharp, sweet - sour flavor, with a light orange note, ending with a lingering bitterness and a slight sour tang.
May 20, 2003 12:17pm
5.0/5.0 3 ratings
Ingredients (All Grain, 5 gal)
- 1 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 2 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 4.75 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 oz
East Kent Goldings -5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings -5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Czech Saaz -5.0 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
- 3/4oz
Bitter Orange Peel -(omitted from calculations)
Bitter Orange Peel
- 1 1/4tsp
Crushed Corriander seeds -(omitted from calculations)
Crushed Corriander seeds
- 1lb
Rice Hulls -(omitted from calculations)
Rice Hulls
-
White LabsWLP400Belgian Wit Ale
White LabsWLP400Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Notes
Mash all grains, flakes, and hulls at 150 degrees for 90 minutes. Sparge with 160 degree water. Boil time is 60 minutes. Add hops at appropriate times. Add 1/4 ounce bitter orange peel and 3/4 tsp crushed corriander seed with the flavoring hops (15 minutes left) - and 1/2 ounce bitter orange peel, and 1/2 tsp crushed corriander seed with 3 minutes remaining. When boil is completed remove from heat and cool as quickly as possible. When wort reaches 75 - 80 degrees pitch yeast. Primary ferment at minimum 66 degrees (67 - 74 is optimum to avoid stuck fermentation) for one week, rack to secondary for another week, prime with 3/4 cup corn sugar, let condition minimum 1 week (this beer will get better over the next one to three months).
Style (BJCP)
Category: 16 -Belgian and French Ale
Subcategory: A -Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.044 -1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 -1.012 | |
| Color: | 4.1 SRM | 2 -4 | |
| Alcohol: | 4.5% ABV | 4.5% -5.5% | |
| Bitterness: | 17.3 IBU | 10 -20 | |
Discussion
Hoegaarden availability
2003-07-25 9:52am
Read your article about Hoegaarden. This beer is easily available in the US. I live in Richmond VA, and I can find it at all five specialty beer and wine stores within ten miles of me, as well as a few supermarkets. I've been buying it at several of these places for at least seven years. A few local bars even have it on tap.
Good to know
2003-07-28 11:19am
Thanks, if I'm ever 2000 miles east of here, I'll keep that in mind - I would love to taste it on draft. Until then I will just have to console myself that mine costs about $0.20 for each 12 ounce glass.
it takes 3 days with 6 fresh bottles
2003-08-12 6:07pm
hi try with the yeast deposit of 6 bottles instead of one to make your starter : it will takes only 3 days and this is good for 23 liters batches. caissy
Availability
2003-10-28 1:51am
Hoegaarden is indeed a great beer. But I live in a smallish town of 60,000 and it's available in at least 4 different stores. So I wouldn't say they don't sell it in the USA.
not available?
2003-10-31 10:37am
I appreciate the recipe but am baffled at the assertion that Hoegaarden is not sold in the USA. I've had it at many different places--restaurants, beer bars--over the years. While not as common as something like Heineken it's not exactly hard to get unless you live in the middle of the Ozarks or something...
Hoegaarden in the Ozarks
2005-11-02 3:31pm
Actually Hoegaarden is available in the middle of the Ozarks.....Bought some last Friday in Augusta, Arkansas, where the Ozarks meet the Mississipi Delta.....thats the middle of no where...You can buy it in West Memphis, AR too. Can't buy it in Memphis, TN though.....
Outstanding recipe!
2005-11-17 8:23pm
I think this recipe compares quite favorably (BETTER!) against even Hoegaarden and Allagash. Once I got this adjusted for my particular brewing setup, it came out truly beautiful. Two slight modifications-- I used Belgian Wit II (WLP410), and I used a decoction mash (my mash tun is on the small side). It's hard to find a Belgian brew around here that hasn't suffered from the travelling. Thanks for the recipe!
Favorite home brew
2008-08-03 10:43pm
Just tasted my first batch of this after 3 weeks in the bottle--great brew. Wife and I agee we'll brew again.
Thank you for this recipe!!!
2009-01-07 4:57pm
This is MY FAVORITE Wit recipe, bar none. I've tried others, but this one is the best. My modification are: Add about a tablespoon of crushed, dried Chamomile to the last 5 minutes. Use actual orange peel (learned the HARD way to put it in a mesh bag to prevent clogging my pump) Rice hulls not specifically necessary, but helpful to prevent stuck sparge! Bravo!
Will try it soon
2011-08-14 7:10pm
Just wondering if you can compare this beer with the Blanche de Bruxelles. It is my favourite Belgian Wit and I al looking for a clone... any hints would be grateful thanks
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