Blood Orange Wit
(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.010
IBU = 15 SRM = 6 ABV = 5.4%
5 lbs. (2.27 kg) Pilsner malt
5 lbs. (2.27 kg) flaked wheat
8 oz. (0.23 kg) flaked oats
4 oz. (113 g) melanoidin malt
0.5 oz. (14 g) Briess roasted barley (300 °L)
1.5 lbs. (0.68 kg) rice hulls
1.2 AAU Hallertauer hops (60 min.) (0.25 oz./7 g at 4.8% alpha acids)
3 AAU Magnum hops (60 min.)(0.25 oz/7 g at 12% alpha acids)
1 oz. (28 g) zested blood orange peel (5 min.)
0.75 oz. (21 g) freshly crushed coriander seed (5 min.)
White Labs WLP400 (Belgian Wit Ale) or Wyeast 3944 (Belgian Witbier)
1 cup corn sugar (if priming)
Step by Step
This is a single infusion mash. Heat 4.34 gallons (16.4 L) of strike water to 164 °F (73 °C) to stabilize the grain bed at 150 °F (66 °C) and hold for 90 minutes. Double-batch sparge with 5.9 gallons (22 l) of water to raise the mash bed to 168 °F (76 °C). Boil the wort for 90 minutes, adding the hops and spices as indicated in the ingredients list. Cool to 70 °F (21 °C), oxygenate the wort and pitch the yeast. Ferment for 14 days while slowly ramping the temperature up to 75 °F (24 °C). Transfer to a secondary and condition for 14 days. Bottle or keg as normal.
* An extract option is not available for this recipe due to the large quantity of unmalted grains that require mashing. It is possible to make a wit with extract and grains using wheat malt extract, however for this recipe the results will not create a similar beer.
Written by Mark Molinaro
A rich wit bier utilizing zested blood oranges to provide citrus kick. Recipe from professional chef and culinary consultant Mark Molinaro.