Homebrew Recipe
Belgian White
- Method:
- Partial Mash
- Style:
- Witbier
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 2.5 gal.
- Efficiency:
- 0
- Rating:
- Source:
- The Brew-Master's Bible
- Source Notes:
- Dick Foehringer The Brewmeister - Fair Oaks, California. Page 219. Belgian White is an awesome ale with malted wheat, barley, and oats. The style is enhanced by the addition of coriander seed and spicy Hallertauer hops. This delicious brew comes from Belgium, which is sometimes called 'the Disneyland of Beer.'"
- Notes:
- Put the steel-cut oats into a grain bag. Add 1.5 to 2.5 gallons of cold water and bring to a near boil (160 - 170 F). Shut off heat and let grain steep for 30 minutes. Remove grain bag and drain it completely. Dissolve in extract and return to heat. Bring to a boil. Add the first addition of Hallertauer hops and boil for 45 minutes. Add the second addition of hops and the Irish moss and boil for 10 minutes. Add the crushed coriander seed and boil for 5 minutes. Cold-break wort by placing into a sink full of cold water. When wort is below 100 F, strain into primary fermenter. Add cold water to make 5.5 gallons. When cooled to below 85 F, pitch yeast (Note: you must start the yeast 1-2 days ahead of time. Follow the instructions on the back of the yeast package). Ferment in cool (65-75 F), dark place. When fermentation has ceased, rack into secondary, leaving all the hops and sediment behind. Dissolve gelatin in 1 cup hot water and stir into secondary. Allow beer to clear, typically 3-5 days. Rack again, leaving sediment behind. Dissolve bottling sugar in 1 cup hot water. Stir into cleared beer. Bottle and cap. Allow to age/carbonate in the bottles a minimum of 2-4 weeks.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.042 | 1.01 | 4.1 | 0 | 0 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Wheat Liquid Malt Extract | 4 lbs. | 57.14 |
| Notes: Alexander's wheat malt extract. | ||
| Light Dry Malt Extract | 2 lbs. | 28.57 |
| Notes: English light dry extract. | ||
| Oatmeal | 1 lbs. | 14.29 |
| Notes: Steel cut oats | ||
| Total: | 7.00 lbs. | |
Yeast
| Name | Lab | Product |
|---|---|---|
| Belgian Witbier | Wyeast | 3944 |
| Notes: Wyeast Belgian Ale liquid yeast. | ||
Other Ingredients
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Coriander | 1 oz. | 5 min. | Boil | Flavor |
| Notes: Crushed coriander seed. | ||||
| Irish Moss | 1 tsp. | 15 min. | Boil | Clarifying |
| Gelatin | 1 tsp. | 3-5 days | Secondary | Clarifying |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Steep Grains | 165 | 30 | Partial |
| Notes: Steep steel-cut oats 160-170 F for 30 minutes. | ||||