Pierre, South Dakota Witbier

 Pierre, South Dakota Witbier

(5 gallons/19 L, all-grain)
OG = 1.053  FG = 1.012
IBU = 18  SRM = 5  ABV = 5.2%

6.0 lbs. (2.7 kg) Briess Pilsen malt
3.0 lbs. (1.4 kg) Briess red wheat malt
1.0 lbs. (0.45 kg) flaked wheat
0.5 lbs. (0.23 kg) flaked oats
0.33 lbs. (0.15 kg) flaked barley
5 AAU Styrian Goldings hops (60 min) (1.0 oz./28 g of 5% alpha acids)
0.33 oz. (9.4 g) bitter orange peel (0 min.)
0.25 oz. (7.1 g) coriander (0 min.)
up to 1.0 oz. (29 mL) 88% lactic acid (to taste before bottling or kegging)
up to 1.5 tsp. vinegar (optional)
Wyeast 3463 (Forbidden Fruit) yeast(2 qt./~2 L yeast starter)
1 cup corn sugar (for priming)

Step by Step
Mash at 152 °F (67 °C). Boil for 90 minutes, adding hops at times specified. Add spices at end of boil and let steep 15 minutes before cooling. Ferment at 74 °F (23 °C). Add acid, vinegar and touch-up spices, if desired, in keg or secondary fermenter.

Partial mash option:
Replace all grains with 1.33 lbs. (0.60 kg) Briess dried malt extract, 4.0 lbs. (1.8 kg) Coopers Wheat liquid malt extract, 2.0 lbs. (0.91 kg) wheat malt and 1.0 lb. (0.45 kg) flaked wheat. Steep malt and flakes for 45 minutes in 1.1 gallons (4.3 L) at 150 °F (66 °C). Add water to “grain tea” to make 3 gallons (11 L), add dried malt extract and boil for 60 minutes. Add liquid malt extract at end of boil and let steep for 15 minutes before cooling. Review all-grain instructions for other info.

Issue: December 2005

Belgian wit (white) beers are very pale, turbid beers with a balanced spiced character and a crisp “zing.” These traits make for an appealing and refreshing beer, but each of these characters also makes it potentially hard to replicate at home.