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Recipe

Witbier

by Peter Buschbaum

First place
July 2001 MASH BOTY Competition

Brew Liquor - relatively soft, pH adjusted below 7.0

Mash:

1.5 lb. 2-row pilsner malt
1.25 lb. flaked wheat
4 oz. flaked oats
3 oz. Belgian biscuit malt
0.5 lb. rice hulls
Mash-in with 6 qts. liquor @ 160 F, strike 150 F.
run-off & sparge after 90 min.

add:
4 lb. Alexander's Wheat Malt Extract syrup
0.5 lb. Belgian light candi sugar

boil, then add:
4.3 HBU Styrian Goldings pellets (1 oz. @ 4.3% alpha)
0.7 HBU Northern Brewer pellets (0.1 oz. @ 6.5% alpha)

@ 45 min.:
0.5 oz. Czech Saaz pellets (3.7 % alpha)
0.5 oz. bitter orange peel
1 tsp. ground coriander
1 tsp. (2 grams) crushed Grains of Paradise
1/4 tsp. crushed cummin seed
1 tsp. Irish Moss

@ 57 min.:
0.25 oz. bitter orange peel
½ tsp. whole coriander seed

knockout @ 60 min.
swirl, settle, rack into 2 gal. chilled liquor, bring to just over 5 gal.

pitch Wyeast #3944 (Belgian White Beer), ferment @ 70-73 F.
rack to secondary after 7 days, continue ferment @ 70-73 F for additional 2
weeks.
Rack, prime with ½ cup orange blossom honey + 3/8 cup corn sugar and bottle, age
cool (<65 F)

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Page maintained by Scott Graham. Last updated July 26, 2001.

Miami Area Society of Homebrewers