Belgian Witbier– 41 Point Score
Brewed by Bill Becker of Headrick, Oklahoma
Gold Medal at the 2016 DRAFT Dayton Brewfest competition
Brewing System: “Currently I use a two vessel system, an insulated SS Brew Tech mash tun and an SS Brew Tech boil kettle. All of my beers are created using the no-sparge method, I recently added a single pump to help out.”
Homebrew Club: “Southwest Oklahoma Brewers Alliance or SOBA.”
Advice you would give to new competition brewers? “For Belgian Ales I like to let the fermentation free rise. I pitch the yeast at about 62 degrees and let it free rise until completion. My fermentation fridge is typically held around 68F.
Recipe for Inspectors Humor Belgian Witbier
Batch Size: 5.5 Gallons
Recipe Type: All Grain
Yeast Type: Wyeast Labs #3944
Original Gravity: 1.051
Final Gravity: 1.011
Bitterness: 20.4 IBU’s
Boiling Time: 90 Minutes
Recipe Ingredients and Details
A refreshing, tasty, and light traditional Belgian Wit.
|5 lbs 8.0 oz||Pilsner (2 Row) Ger (2.0 SRM)||Grain||1||48.9 %|
|4 lbs 12.0 oz||Wheat, Flaked (1.6 SRM)||Grain||2||42.2 %|
|1 lbs||Pilsner (2 Row) UK (1.0 SRM)||Grain||3||8.9 %|
|1.00 oz||Saaz [3.75 %] – Boil 60.0 min||Hop||4||13.6 IBUs|
|1.00 oz||Saaz [3.75 %] – Boil 15.0 min||Hop||5||6.8 IBUs|
|1.00 oz||Coriander Seed (Boil 5.0 mins)||Spice||6||–|
|1.00 oz||Orange Peel, Bitter (Boil 5.0 mins)||Spice||7||–|
|1.0 pkg||Belgian Witbier (Wyeast Labs #3944) [124.21 ml]||Yeast||8||–|
Single infusion mash with mash out. 149F for 75 minutes and 168F for 15 minutes. My efficiency was 68% for this beer. I use a NO sparge method which is lower efficiency though produces a great flavor and I do not have to worry about over sparging.
Start fermentation at 62F let free rise until fermentation is complete, the fermentation fridge was kept at 68F.
Created a 1 liter starter.
RO Water Treated with .5 TSP CACI2 and 1/2 tsp 10% phosphoric acid.