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I think you’ll find that this witbier recipe really hits the mark without spices. If it’s not spicy enough for you, you can always add them next time, but I think you’ll be surprised at how much character the Pacific Jade hops can bring.
For more on brewing this style, see Make Your Best Witbier.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
5.3 lb (2.4 kg) pilsner
5.3 lb (2.4 kg) flaked wheat
8.5 oz (241 g) acidulated malt
8.5 oz (241 g) flaked oats
8 oz (227 g) rice hulls (unmilled)
1.4 oz (40 g) Pacific Jade at 10 minutes [21 IBUs]
0.75 oz (21 g) Pacific Jade at flameout
Wyeast 3944 Belgian Witbier
Mill the other grains before adding the rice hulls. Mash at 152°F (67°C) for 90 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 67°F (19°C), aerate, and pitch yeast. Ferment at 67°F (19°C) for 3 days, then let the temperature rise to 72°F (22°C). When fermentation is complete, crash, package, and carbonate to about 2.5 volumes.