When crafting a witbier, avoid overdoing any one aspect of it. Don’t go crazy with the spices. Keep the hopping level restrained. Don’t let fermentation temperatures rise too high. Don’t sour the beer excessively. Your beer should be flavorful, but all the flavors should be balanced.
94 result(s) found.
If you enjoy the Lagunitas Brewing Co.'s A Little Sumpin Sumpin, then you should enjoy this homebrewed version. Smooth malt background with the help of wheat and Victory® malt and a huge hop profile.
This is a recipe for Devil’s Heart of Gold, a whiskey barrel–aged wheat wine. The base beer, Heart of Gold, won a silver medal at the Great American Beer Festival in 2012.
Two different Pilsner malts, two wheat malts, two noble hops, and one yeast strain make this a simple but compelling recipe.
Dear Replicator, A couple years ago I was traveling through the Columbia River Gorge from Portland, heading east and stopped off in Hood River, Oregon. I stumbled on a place called pFriem
This Belgian-style wit is brewed with apricot, and Pilsner malt to create a medium-bodied, tart beer with fresh fruit aroma.
A traditional German wheat bock with a twist. Breaking from tradition, Neshaminy Creek adds orange blossom honey to add orange background notes.
2010 North American Beer Awards bronze medal winner is an American version of a German classic wheat beer. Bozeman uses Montana-grown malted pale barley, but if you can’t source that, any 2-row should work.
This Reno, Nevada brewery's witbier is a cloudy pale yellow and features spicy, fruity, citrus aromas.
This is a traditional, Belgian-style wheat ale. Soft, hazy, and offering the characteristic Belgian phenols from the yeast along with the gentle taste of coriander and orange.
Schneider & Sohn: Schneider Weisse Original (5 gallons/19 L, all-grain) OG = 1.056 FG = 1.014 IBU = 15 SRM = 8 ABV = 5.6% Ingredients 7.4 lbs. (3.4 kg) Weyermann pale