The High Plains Draughters Recipe Database

Witbier #1
contributed by Mike Bovee on 1996-10-13
makes 5 gallons

Ingredients List  

5.5 lbs Durst 2-row
4 lbs unmalted wheat
0.5 lbs rolled oats
2.5 AAUs Golding hops (45 minutes in nylon)
1 AAU Saaz hops (45 minutes in nylon)
0.75 oz freshly ground coriander (10 minutes)
1 oz curacao bitter orange peel (10 minutes)
1 tsp gypsum (in mash)
1 qt starter cultured from Hoegaarden Witbier

Brewing Notes  

Double decoction method: 1st mash - all unmalted wheat, .5 lb. barley, .25 lb. oats mashed in 8 qts. water at 158 degrees, then immediately boiled for 30 min. 2nd mash - rest of grain bill mashed at 115 degrees in 7 qts. water for 30 min. Both mashes gradually mixed to reach 148 degrees, then pulled 40 percent of thick mash and brought to 158 degrees over 15 min., rested for 20 min, then boiled for 20 min. Recombined w/ main mash to reach mash out. Sparged with 4 gallons water at 175 degrees.

Fermentation Notes  

Primary fermentation should last at least one weel at 65-70F. When it is complete, rack to another carboy and let stand 3 to 4 weeks. Rack and bottle with fresh yeast starter, 1 cup corn sugar and 5 mils lactic acid.


Original gravity: 1.047
Final gravity: 1.011

Competition Record  

Mike Bovee, 1st place Belgian/French Ales, 1995 North Texas State Fair Brewoff (8/10/95)