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Citrillo Wit Recipe

This American take on a Belgian witbier eschews the traditional coriander and citrus and instead derives its unique flavor from late-kettle American hops.

Apr 9, 2016 - 2 min read

Citrillo Wit Recipe Primary Image

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

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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.

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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.

Want to get the most from your grain? Sign up for CB&B’s _Advanced All-Grain Method _online class and take your all-grain brew day to the next level.

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