Belgian Wit Brewday


Belgian Wit near boil

After finally drinking a Blue Moon (Coors product), I found that I really enjoyed it quite a bit.  It was a warm, sunny day and it went down pretty well.  I had held off on trying Blue Moon over the years because it was a Coors product, and I guess I should not be so snobbish when it comes to trying beer.
With the warm weather approaching, I decided I wanted to give a Belgian Wit a try.  I had intended to start with the recipe from Jamil’s book, but wound up at the homebrew store without my ingredient list, so I opted to use the homebrew shops recipe.  Why not?
So here it is.
I am two days into the fermenter as I write this, and as expected, the krausen is huge with the Wyeast 3944, and I’ve read elsewhere it may not fall even when I reach terminal gravity.  Pretty cool, and quite a different yeast.  I made a 1L starter with a 1.030 wort, and had activity within 4 hours of pitching.  I love starters!

There was a nice citrus and honey smell with the wort, which I loved.  I am pretty sure though that the fermentation process will carry away a lot of that aroma.  Before bottling, I will take a small sample, and if necessary infuse some more spices.


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Belgian Wit

Recipe Specs
Batch Size (G):           5.5
Total Grain (lb):         10.000
Total Hops (oz):          0.75
Original Gravity (OG):    1.042  (°P): 10.5
Final Gravity (FG):       1.011  (°P): 2.8
Alcohol by Volume (ABV):  4.13 %
Colour (SRM):             4.1   (EBC): 8.1
Bitterness (IBU):         16.9   (Average)
Brewhouse Efficiency (%): 63
Boil Time (Minutes):      60

Grain Bill
5.000 lb Pale Ale Malt (50%)
2.500 lb Flaked Wheat (25%)
2.500 lb Torrified Wheat (25%)

Hop Bill
0.75 oz Liberty Pellet (5.4% Alpha) @ 75 Minutes (Boil) (0.1 oz/Gal)

Misc Bill
0.03 oz Chamomile @ 5 Minutes (Boil)
0.40 oz Coriander Seed @ 5 Minutes (Boil)
1.50 oz Orange Peel @ 5 Minutes (Boil)

Single step Infusion at 154°F for 60 Minutes.
Fermented at 64°F with Wyeast 3944 – Belgian Witbier


Mash at 122F for 15 minutes, then raise to 154F for 60 minutes.
Boil for 90 minutes to drive off any DMS precursors
Ideally start fermentation at 68F and then raise to 72F for the last 1/3 of fermentation.

5 gallon mash.  122F for 15 minutes, then raised to 154F for 60 minutes.
4 gallons after mash and at 13B.

Placed grain bag in 2.5 gallons of 170F water and 4B when finished.

Total was 6.5 gallons at 10B

Pitched 1L starter of Wyeast 3944, Belgian Wit.  Had this in the 1L 1.030 wort for ~28 hours.

Activity started in 4 hours in primary after pitching.

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