Belgian Witbier

May 1, 2012 By Keith Klemp

Cumin is often used as a complementary addition. Chamomile and lemon grass can add an airy edge to summer wits alongside coriander. Also consider culinary lavender, rose hips, heather tips and hibiscus flowers. Cinnamon, cumin, cardamom, ginger, juniper berry, peppercorn and grains of paradise would add a flicker of heat or holiday warmth, and licorice or star anise would pair well with darker versions of witbier. Common culinary herbs are certainly not out of the question either.

Classic Witbier (all-grain)

OG 1.050, 20 IBU

Mash the following with the cereal/malt mash outlined in the article:

Cereal mash: 4# raw wheat, 0.5# raw oats, 1# Belgian Pilsner malt

Malt mash: 5# Belgian Pilsner malt

Hop schedule:

Bittering hops: 1 oz. Saaz, 60 minutes

Flavor/aroma hops: 1 oz. Saaz, 10 minutes

Spice addition:

Add 0.75 oz fresh ground coriander, 0.50 oz bitter orange peel, and 0.25 oz chamomile or cumin 5 minutes before knockout.

Ferment with Belgian witbier yeast

For a faux classic Witbier, replace the raw grains with flaked, and mash with a 2-step infusion.  For extract, replace the grains with 6# of wheat DME.

Red Hot Wit (partial-mash)

OG 1.060, 25 IBU

Mash the following with the 2-step infusion mash outlined in the article :

1# Caramunich III®

3# wheat malt

3# Vienna malt

Sparge as normal and add 4# wheat DME. Bring total volume to 5.5 gallons, and bring to a boil.

Hop schedule:

Bittering hops: 1.5 oz Halletauer

Flavor/aroma hops: 1 oz Saaz, 10 minutes

Spice addition:

Add 0.75 oz fresh ground coriander, zest of one orange or two tangerines, and 0.25 oz fresh ground grains of paradise or white pepper 5 minutes before knockout.

Ferment with Belgian witbier yeast.