Witty Dutchman Witbier

ABV: 4.40%

IBU: 17

SRM: 3

OG: 1.045 (11.2°P)

FG: 1.011 (2.8°P)

Link to article
gold medal

The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Mark Peterson of Queen Creek, AZ, member of the Arizona Society of Homebrewers, won a gold medal in Category #21: Belgian Ale with a Witbier during the 2019 National Homebrew Competition Final Round in Providence, RI. Peterson’s Belgian Ale was chosen as the best among 231 entries in the category. Peterson’s witbier mastery and multiple other winning entries earned him the Samuel Adams Ninkasi Award and Homebrewer of the Year Award.

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The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Mark Peterson of Queen Creek, AZ, member of the Arizona Society of Homebrewers, won a gold medal in Category #21: Belgian Ale with a Witbier during the 2019 National Homebrew Competition Final Round in Providence, RI. Peterson’s Belgian Ale was chosen as the best among 231 entries in the category. Peterson’s witbier mastery and multiple other winning entries earned him the Samuel Adams Ninkasi Award and Homebrewer of the Year Award.

Ingredients:

  • MALTS
  • 4 lb. (1.81 kg) 2-row Pilsner malt
  • 2 lb. (907 g) white wheat malt
  • 1.5 lb. (680 g) red wheat malt
  • 12 oz. (340 g) yellow flaked corn
  • 4 oz. (113 g) flaked oats
  • HOPS
  • 0.7 oz. (18 g) Northern Brewer hops, 7% a.a. @ 60 min
  • WATER
  • Carbon filtered, targeting a mash pH of 5.2
  • YEAST
  • 1 package Wyeast 3944 Belgian Witbier
  • ADDITIONAL ITEMS
  • 1 oz. (28 g) orange peel @ 10 min
  • 5 oz. (142 g) cracked coriander seed @ 5 min

Specifications:

Yield: 5 US gal. (18.9 L)

Original Gravity: 1.045 (11.2°P)

Final Gravity: 1.011 (2.8°P)

ABV: 4.40%

IBU: 17

SRM: 3

Efficiency: 70%

Directions:

Single infusion mash at 155°F (68°C) for 60 min with (2.8 gal.) 10.6 L of 171°F (77°C) strike water. Sparge with pH-treated water at 168°F (76°C). Run off 6.5 gal. (24.6 L) wort and boil, adding hops and spices as specified. Whirlpool and chill to 65°F (18°C), then pitch yeast (no starter). Ferment 14 days at 65°F (18°C), then rack to secondary and hold an additional 5 days at 65°F (18°C). Raise to 68°F (20°C) and hold for 2 days, then cold crash and carbonate to 2–2.5 vol. (4–5 g/L) CO2.

PARTIAL MASH VERSION

Substitute 1.63 lb. (735 g) Pilsner malt extract syrup for all but 2 lb. (907 g) of the Pilsner malt, and 2.5 lb. (1.13 kg) wheat malt extract syrup for the red and white wheat malts. Mash the remaining 2 lb. (907 g) Pilsner malt with the flaked grains in RO water at 155°F (68°C) for 45 minutes. Remove grains, rinse, and dissolve extracts completely in the resulting wort, then top off with RO water to desired boil volume. Proceed as above.


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