📝 About This Recipe
Tracing its roots back to the 14th-century monasteries of Hoegaarden, this classic Belgian Witbier is the ultimate expression of refreshing elegance. Brewed with a high proportion of unmalted wheat, it offers a creamy, silky mouthfeel punctuated by the vibrant zing of bitter orange peel and the earthy warmth of cracked coriander. This 'white beer' is celebrated for its signature hazy appearance and a delicate balance of citrus and spice that dances across the palate.
🥗 Ingredients
The Grain Bill
- 5 lbs Belgian Pilsner Malt (high-quality base malt)
- 4.5 lbs Unmalted Flaked Wheat (provides the classic hazy body)
- 0.5 lbs Flaked Oats (for a smooth, creamy mouthfeel)
- 1 lb Rice Hulls (to prevent a stuck mash during lautering)
Hops & Kettle Additions
- 1.5 oz Hallertau Mittelfrüh Hops (60-minute addition for gentle bitterness)
- 1 oz Indian Coriander Seeds (lightly toasted and freshly cracked)
- 1 oz Bitter Curacao Orange Peel (dried; provides authentic herbal citrus notes)
- 0.5 oz Fresh Valencia Orange Zest (for bright, top-note citrus aroma)
- 2 grams Chamomile Flowers (dried; adds a subtle floral complexity)
Yeast & Water
- 1 pouch Wyeast 3944 or White Labs WLP400 (Belgian Witbier Ale Yeast)
- 8 gallons Brewing Water (filtered; soft water profile is ideal)
👨🍳 Instructions
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1
Begin by milling your Pilsner malt. Mix the milled malt with the flaked wheat, flaked oats, and rice hulls in your mash tun.
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2
Heat 3.5 gallons of strike water to 162°F (72°C). Mash in the grains, aiming for a stable mash temperature of 152°F (67°C). Hold this temperature for 60 minutes to allow enzymes to convert starches into fermentable sugars.
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3
Perform a 'mash out' by raising the temperature to 168°F (76°C) for 10 minutes, then slowly lauter and sparge with 170°F water until you collect approximately 6.5 gallons of wort in your boil kettle.
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4
Bring the wort to a vigorous rolling boil. Once boiling begins, add the 1.5 oz of Hallertau Mittelfrüh hops. Set a timer for 60 minutes.
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5
While the wort boils, lightly toast your coriander seeds in a dry pan until fragrant, then coarsely crack them using a mortar and pestle.
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6
With 5 minutes remaining in the boil, add the cracked coriander seeds, dried Curacao orange peel, fresh Valencia zest, and chamomile flowers to a mesh spice bag and drop it into the kettle.
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7
After the 60-minute boil is complete, immediately chill the wort using an immersion chiller or plate chiller until it reaches 65°F (18°C).
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8
Sanitize your fermentation vessel thoroughly. Transfer the chilled wort into the fermenter, splashing it vigorously to aerate the liquid.
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9
Pitch the Belgian Witbier yeast. Seal the fermenter with a sanitized airlock.
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10
Ferment at 68°F (20°C) for the first 3 days, then allow the temperature to naturally rise to 72°F (22°C) to encourage the yeast to produce its signature spicy esters.
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11
Allow the beer to ferment for a total of 10-14 days until the final gravity is stable (target around 1.010 - 1.012).
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12
Bottle the beer using priming sugar to achieve a high carbonation level (approx 3.0 volumes of CO2), or transfer to a keg and force carbonate.
💡 Chef's Tips
Always use Indian coriander (oval-shaped) rather than Moroccan (round), as it provides a distinct citrus-forward aroma rather than a ham-like spice. Don't skip the rice hulls; the high protein content of the flaked wheat makes the mash very sticky and prone to clogging. Use fresh orange zest in addition to dried peel for a much more vibrant, 'living' citrus profile. Avoid over-clearing the beer; a Witbier is supposed to be cloudy, so do not use fining agents like Irish Moss or Isinglass. Keep your fermentation temperature controlled—too hot and the yeast will produce unpleasant bubblegum flavors instead of delicate spice.
🍽️ Serving Suggestions
Serve in a traditional heavy-bottomed, wide-rimmed 'hexagonal' Witbier glass to showcase the haze. Garnish with a thin slice of fresh orange or lemon to accentuate the citrus notes. Pair with steamed mussels in a garlic and white wine broth for a classic Belgian experience. Excellent alongside light salads with citrus vinaigrettes or goat cheese tarts. The crisp carbonation makes it a perfect match for spicy Thai or Vietnamese cuisine.