Description
This recipe is based on a witbier recipe from Jean-Francois Gravel, brewer at Dieu du Ciel in Montreal. The recipe is found in “Brewing with Wheat: The 'Wit' and 'Weizen' of Wheat Beer Styles" - Must be the Season of the Wit A Belgian Wit.
Crisp, clean, and light-bodied but the coriander and orange peel add a nice citrusy herbal touch. Dry yeast is optional, but original recipe calls for Wyeast or White Labs.
Yield: 5 Gallons
Original Gravity: 1.052
Final Gravity: 1.015
Color / SRM : Light Pale
Alcohol by Volume: 5.20%
IBU (anticipated, alpha acids can fluctuate): 13
Specialty Grains: Specialty Grains : Wheat Malt, Flaked Wheat
Hops : Mt Hood
Recipe Includes : Base Malt Grain, Specialty Grains & Hops
View The Must be the Season of the Wit All Grain Recipe Instructions here.
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