This American take on a Belgian witbier eschews the traditional coriander and citrus and instead derives its unique flavor from late-kettle American hops.
ALL-GRAIN
OG: 1.051
FG: 1.013
IBUs: 22
ABV: 5%
MALT/GRAIN BILL
8 oz (227 g) rice hulls
7 lb (3.2 kg) pale malt
3 lb (1.4 kg) wheat malt
8 oz (227 g) flaked oats
HOPS SCHEDULE
0.25 oz (7.1 g) Citra at 60 minutes
0.50 oz (14.2 g) Amarillo at 10 minutes
0.25 oz (7.1 g) Citra at 10 minutes
0.50 oz (14.2 g) Amarillo at 0 minutes
0.50 oz (14.2 g) Citra at 0 minutes
DIRECTIONS
Protein rest for 10 minutes at 122°F (50°C).
Saccharification: 60 minutes at 153°F (67°C).
Boil for 60 minutes.
Ferment at 68°F (20°C) for 10 days or until the final gravity stabilizes.
YEAST
Wyeast 3944 Belgian Witbier
BREWER’S NOTES
The rice hulls are optional but recommended to avoid a stuck mash.