Multi-Award Winning Witbier All Grain Recipe Formulation

UPDATE: This recipe with slightly reduced Chamomile and Grains of Paradise additions won a Bronze Medal at the 2022 USA National Homebrewing Competition out of 100 entries as brewed by Andy Cox. Congratulations Andy!

This weeks video is Belgian Witbier or Wit for short, made famous by Pierre Celis of Hoegaarden brewery and later Celis Brewery in Austin TX. Witbier is a refreshing yet complex light wheat ale traditionally brewed with spice additions. Hope you enjoy the video.

If you brew this recipe, tell me about it in the comments

Purchase this Recipe kit from Bacchus and Barleycorn: https://bacchus-and-barleycorn.myshop...

If you have winning recipes you would like to share to include in our dataset, please email us as many details of your recipe as you can including Times and temperatures, pitch rates, water chemistry, etc.. The more data the better the end product for our videos. email us at [email protected]

Brewfather recipe: https://recipe.brewfather.app/WNkHWRE...
Buy us a beer!:   / meanbrews  
Check out our website: http://www.meanbrews.com, where you can download full recipes
Shop Meanbrews Gear: https://shop.spreadshirt.com/meanbrew...
Homebrew Challenge Brews the Meanbrews Witbier:    • Belgian Wit | KegCo Keg  
Join me in the discussion on future videos at:   / competitivebrewing  

On to the recipes!

Meanbrews Recipe:

Maltbill
46.7% Belgian Pilsner Malt
25.7% Red Wheat Malt
22.9% Flaked Wheat
4.7% Flaked Oats

Hopbill
17.1 IBUS Saaz at 70 minutes
0.11 oz/gal - 0.82 g/L Saaz @ 5 min

Spices
0.17 oz/gal - 1.27 g/L coriander seed
0.12 oz/gal - 0.90 g/L dried bitter orange peel @ 5 min
0.12 oz/gal - 0.90 g/L dried sweet orange peel @ 5 min

Yeast
WLP 400

Instuctions
OG-1.054, IBU’s – 19 IBU
Water Chemistry ~60ppm Ca, ~20ppm Mg, ~20ppm Na, ~60ppm SO4, ~60ppm Cl
Mash pH 5.5 (adjust with Acid malt or your favorite mash acid)
Step Mash at 122°F(50°C) for 15 min and 153°F (67°C) for 60 min
Mashout, sparge as usual and boil wort for min 70 minutes.
For spices, Crush coriander and use dried orange peel
Chill to 66°F(19°C), oxygenate, and pitch yeast.
Ferment at 68°F(20°C) and allow to free rise to 78°F (26°C).
Do not Cold Crash
Keg or bottle to 3 volumes CO2. Use High Pressure bottles if bottle conditioning to 3 volumes

My Award Winning Witbier Recipe

Maltbill
40.5%% Belgian Pilsner Malt
23.2% Flaked Wheat
21.9% Red Wheat Malt
5.9% Flaked Oats
4.8% Rice Hulls
2% Clear candi sugar
1.7% Weyermann Munich I

Hopbill
19.6 IBUS Saaz at 60 minutes

Spices
0.54 oz/gal - 4.04 g/L Fresh sweet orange peel @ 5 min
0.19 oz/gal - 1.42 g/L coriander seed
0.03 oz/gal - 0.22 g/L Chamomile @ 5 min
0.01 oz/gal - 0.07 g/L Grains of Paradise @ 5 min

Yeast
Mangrove Jack's M21

Instuctions
OG-1.052, IBU’s – 20 IBU
Water Chemistry 20ppm Ca, 10ppm Mg, 29ppm Na, 42ppm SO4, 60ppm Cl
Mash pH 5.5 (adjust with Acid malt or your favorite mash acid)
Infusion Mash 154°F (68°C) for 60 min
Mashout, Do not Vorlauf, Stir Mash to suspend starch. Sparge as usual and boil wort for min 60 minutes.
For spices, Crush coriander and paradise seed and use freshly grated sweet orange peel, no pith
Chill to 68°F(20°C), oxygenate, and pitch yeast.
Ferment at 70°F(21°C) and allow to free rise to 78°F (26°C).
Do not Cold Crash
Bottle to 3 volumes CO2. Use High Pressure bottles Sprinkle M21 into each bottle at bottling