Gordon Strong’s Witbier

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.011
IBU = 12 SRM = 3.5 ABV = 5.1%

Ingredients
5.5 lbs. (2.5 kg) German Pilsner malt
5 lbs. (2.3 kg) flaked wheat
8 oz. (227 g) flaked oats
3.1 AAU Sterling hops (60 min.) (0.5 oz./14 g at 6.2% alpha acids)
0.5 oz. (14 g) coriander seed, crushed
0.25 oz. (7 g) Curaçao orange peel
1.8 g chamomile flowers, dried
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit), or SafAle T-58 yeast
7⁄8 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride (CaCl2) to the mash.

This recipe calls for a step mash process. Start by mashing in the grains at 122 °F (50 °C) using a 1.5 qts./lb. (3.1 L/kg) water-to-grist ratio. Hold at this temperature for 15 minutes. Through either infusion with boiling water or with a recirculating mash system, raise the temperature to 148 °F (64 °C). Rest at that temperature for 45 minutes, or until saccharification is complete.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. If lautering is difficult, adding a pound (0.45 kg) of rice hulls can help.

Boil the wort for 90 minutes, adding the single hop addition 30 minutes after the start of the boil. Put all three of the spices in a tight mesh bag and add when boil is complete, stirring; remove after five minutes.

Chill the wort down to 64 °F (18 °C), pitch the yeast, and ferment until complete. After a short conditioning, rack the beer, prime and bottle condition, or keg and force carbonate.

Gordong Strong’s Witbier

(5 gallons/19 L, extract only)
OG = 1.050 FG = 1.011
IBU = 12 SRM = 3.5 ABV = 5.1%

Ingredients
5.3 lbs. (2.4 kg) Bavarian wheat dried malt extract
3.1 AAU Sterling hops (60 min.) (0.5 oz./14 g at 6.2% alpha acids)
0.5 oz. (14 g) coriander seed, crushed
0.25 oz. (7 g) Curaçao orange peel
1.8 g chamomile flowers, dried
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit), or SafAle T-58 yeast
7⁄8 cup corn sugar (if priming)

Step by Step
Start with 6.5 gallons (24.5 L) of water in the brew kettle; heat water to 158 °F (70 °C).

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding hops at the time indicated. Put the spices in a tight mesh bag and add when boil is complete, stirring; remove after 5 minutes.

Chill the wort down to 64 °F (18 °C), pitch the yeast, and ferment until complete. After a short conditioning, rack the beer, prime and bottle condition, or keg and force carbonate.

Tips for Success:
This is one of those styles that is hard to duplicate the pillowy mouthfeel that the flaked wheat and oats provide by substituting with extracts. With the advent of the brew-in-a-bag systems, this is the perfect brew to give that type of system a try if you don’t currently brew all-grain. Just take it slow and steady through the temperature step and don’t worry if the resting temperatures are off some. We’re sure you’ll still be happy with the results. And be sure to use fresh spices.