Inspectors Humor – Belgian Wit


“Inspectors Humor”
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
SRM: 3.5
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

Mash Process

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.

Fermentation Process

Start fermentation at 62F let free rise until fermentation is complete, the fermentation fridge was kept at 68F.

Additional Notes

Created a 1 liter starter.

RO Water Treated with .5 TSP CACI2 and 1/2 tsp 10% phosphoric acid.