Belgian Witbier

Back to back brew days! Today I'm brewing a Belgian Witbier. I've brewed a few in the past, but it's been a while. With their fruity esters, citrusy flavors and aromas, low ABV, and dry finish, Witbiers make excellent warm-weather beers.

I'm not a huge fan of examples with an over-the-top phenolic spice character. I was hoping to use WLP400 for this beer, but unfortunately my LHBS was out, so I'm using Wyeast 3942-PC Belgian Wheat instead. Based on the description of this strain, I think it may actually turn out a little cleaner than WLP400, especially if I start fermentation on the cooler side.

I'm also not a fan of heavy-handed coriander additions. I tend to prefer the football-shaped Indian variety, primarily because I get much more citrus character from it. In comparison, the round European coriander tends to come across to me as celery, hot dog, and ham.

The BJCP guidelines put the color of a Witbier at 2–4 SRM. I prefer mine to be as light as possible, so I'm using Mecca Grade Gateway malt, which is only about 1.2 SRM. This might turn out to be a truly "white" Witbier.

Here's the BJCP description for the style:

A pale, hazy Belgian wheat beer with spices accentuating the yeast character. A delicate, lightly spiced, moderate-strength ale that is a refreshing summer drink with its high carbonation, dry finish, and light hopping.

Historical versions may have had some lactic sourness but this is absent in fresh modern versions. Spicing has some variety, but should not be overdone. Coriander of certain origin or age might give an inappropriate ham or celery character. The beer tends to be perishable, so younger, fresher, properly-handled examples are most desirable. An impression of sweetness is often due to low bitterness, not residual sugar. Most examples seem to be approximately 5% ABV.

Here's the recipe as I'm brewing it today: 

Target OG: 1.050

Target FG: 1.010

IBU: 21

ABV: 5.2

4.25lb Mecca Grade Gateway 

1.6875lb Rahr Malted Red Wheat

1.6875lb Flaked Wheat

0.4375lb Flaked Oats

0.25lb Dextrin Malt

1g BrewTan B (Mash)

1ml Hopshot (60 min)

36g Crystal hops (10 min)

21g Czech Saaz hops (Flameout)

7g Bitter Orange Peel (Flameout)

9g Coriander (Flameout)

2g Grains of Paradise (Flameout)

Wyeast 3942-PC Belgian Wheat

Wyeast Nutrient (10 min)
4.66g BCAA (10 min)
Zinc Buddy

Mash at 151°F 

Collect 7.0 gallons.  90 minute boil.

Steep spices at flameout for 15 minutes then remove.

Chill the wort to 62°F

On Day 3, ramp temp up 2F per day for four days. 

Water Profile

Target Water Profile
Ca	Mg	Na	SO4	Cl	HCO3
57	0	0	56	59	0

To 11 gallons of RO/Distilled water, add:

• 4.2g Gypsum
• 3.9g Calcium Chloride

Brewing Notes - I'm trying out Primo Water from a self-serve water filling station for this batch. It's allegedly RO water without any minerals added back in (pre-bottled have minerals added).

Wheat is always a bit of a pain to mill because it's much harder than barley and doesn't have a husk. I've never had a really difficult time with it before, but this red wheat malt was a complete pain. I ended up having to open my mill gap for the first run, then tightened it up for a 2nd milling. I added a ton of rice hulls to the mash to hopefully eliminate any risk of a stuck mash.

I added 1.5ml of phosphoric acid before taking the first pH measurement. I added a second 1.5ml after the measurement of 5.64.

The pre-boil pH was a little low for such a lightly colored beer, so I added 2ml of phosphoric acid at the beginning of the boil.
 

 

Session Readings
Equipment used	10 gal MT
Strike water volume	3 gal
Strike water temp	166.5 °F
Mash thickness	1.44 qt/lbs
Beginning mash pH	5.64
Ending mash pH	5.54
1st running gravity	14.4 (1.057)
Volume into BK	7.0 gal
Pre-Boil gravity	7.6 (1.029)
Pre-Boil pH	5.59
Post-Boil gravity	x (1.0)
Post-Boil pH	x
Aeration	0.5l/min
Post ferm gravity	x (1.0)
Post ferm pH	x