University of Cape Town’s Wit Restraint

University of Cape Town’s Wit Restraint

(5 gallons/19 L, all-grain)
OG = 1.035  FG = 1.010
IBU = 8  SRM = 3  ABV = 3.3%

Ingredients
3.3 lbs. (1.5 kg) pale wheat malt
2.8 lbs. (1.25 kg) Pilsner malt
7 oz. (200 g) acidulated malt
5.3 oz. (150 g) maltodextrin
3.5 oz. (100 g) flaked oats
1.5 AAU Southern Passion hops (60 min.) (0.2 oz./5 g at 8.5% alpha acids)
1.5 AAU Southern Passion hops (10 min.) (0.2 oz./5 g at 8.5% alpha acids)
0.7 oz. (20 g) coriander seeds (5 min.)
1.4 oz. (40 g) orange zest (5 min.)
1.25 g yeast nutrients (15 min.)
2 sachets of SafAle K-97 yeast
¾ cup corn sugar (if priming)

Step by step
Mash the grains with 3 gallons (11.5 L) of water at a mash temperature of 156 °F (69 °C) for 60 minutes. Raise to a mash out temperature of 168 °F (76 °C) and hold for 10 minutes. Sparge with 4.2 gallons (16 L) of 176 °F (80 °C) water. Collect wort and bring to a boil for 60 minutes, adding maltodextrin at the start of the boil. Add hops, coriander, orange zest, and yeast nutrients as indicated. 

When the boil is complete, chill wort to fermentation temperature of 68 °F (20 °C). When fermentation is complete, add dry hops. Two days later transfer to a keg and force carbonate or bottle condition as usual.

University of Cape Town’s Wit Restraint

(5 gallons/19 L, extract only)
OG = 1.035  FG = 1.010
IBU = 8  SRM = 3  ABV = 3.3%

Ingredients
3.6 lbs. (1.6 kg) wheat dried malt extract
5.3 oz. (150 g) maltodextrin
0.75 tsp. 88% lactic acid
1.5 AAU Southern Passion hops (60 min.) (0.2 oz./5 g at 8.5% alpha acids)
1.5 AAU Southern Passion hops (10 min.) (0.2 oz./5 g at 8.5% alpha acids)
0.7 oz. (20 g) coriander seeds (5 min.)
1.4 oz. (40 g) orange zest (5 min.)
1.25 g yeast nutrients (15 min.)
2 sachets of SafAle K-97 yeast
¾ cup corn sugar (if priming)

Step by Step
Heat 5.5 gallons (21 L) water to a boil and then turn off heat. Carefully stir in the malt extract, maltodextrin, and lactic acid until completely dissolved. Return to heat and bring to a boil for 60 minutes, adding hops, coriander, orange zest, and yeast nutrients as indicated. 

When the boil is complete, chill wort to fermentation temperature of 68 °F (20 °C). When fermentation is complete, add dry hops. Two days later transfer to a keg and force carbonate or bottle condition as usual.

Recipe Note: Southern Passion, and all South African hops for that matter, are scarce on the homebrew market. As of this writing, they can be purchased online in packages as small as 1 oz. (28 g) from just a handful of homebrew suppliers and in larger packaging from a few more. If you are unable to find them, look for hops with similar characteristics of passion fruit, guava, red berries, and melon. Strata® is one recommended alternative.