Shane’s Witbier

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Shane Coombs of Warrenville, IL, member of the Urban Knaves of Grain, won a gold medal in Category #16: Belgian and French Ale during the 2011 National Homebrew Competition Final Round in San Diego, CA. Coombs’s Belgian and French Ale was chosen as the best among 394 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Shane’s Witbier | Belgian and French Ale

Ingredients

  • For 5 Gallons (18.93 L)
    • 5.0 lb (2.27 kg) raw white wheat
    • 5.0 lb (2.27 kg) Belgian pils malt
    • 1.0 lb (0.45 kg) flaked barley
    • 1.0 oz (28 g) Mt. Rainier whole hops, 6.8% a.a. (60 min)
    • 0.5 oz (14 g) Mt. Rainier whole hops, 6.8% a.a. (15 min)
    • 0.5 oz (14 g) Mt. Rainier whole hops 6.8% a.a. (5 min)
    • White Labs WLP500 Trappist and WLP530 Abbey ale yeast
    • Wyeast No. 3787 Trappist High Gravity ale yeast (at bottling)
    • 4.0 oz rice hulls (in mash)

    Specifications

    • Original Gravity: 1.058
    • Final Gravity: 1.01
    • ABV: 6.30%
    • IBU: 18
    • SRM: 15

    Directions

    1. Mash wheat at 148° F (64° C) for 15 minutes and bring to boil for 30 min. Add to main mash. Mash grains at 148° F (64° C) for 30 minutes, 156° F (69° C) for 45 minutes, and then mash out at 168° F (76° C).
    2. Primary fermentation for 65° F (18° C).
    3. Forced CO2 to carbonate.