Recipe: Rockwell Passing Clouds Witbier

Rockwell’s best-selling beer is not one of its lagers or mixed-fermentation creations. It’s a Belgian-style witbier that gets a welcome twist from Michigan-grown Crystal hops in the whirlpool—adding earthy citrus notes that mingle with the spices.

Rockwell Beer Co. Mar 25 - 2 min read

Recipe: Rockwell Passing Clouds Witbier Primary Image


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ALL-GRAIN
Batch size: 5 gallons (19 liters)
OG: 1.046
FG: 1.010
IBUs: 19
ABV: 4.8%

MALT/GRAIN BILL
4.25 lb (1.93 kg) Weyermann Floor-Malted Bohemian Pilsner
2.25 lb (1.02 kg) Rahr Red Wheat
1.25 lb (567 g) Rahr Unmalted White Wheat
12 oz (57 g) flaked wheat

HOPS & ADDITIONS SCHEDULE
0.25 oz (7 g) Northern Brewer [8.5% AA] at 60 minutes
0.5 oz (14 g) Tettnanger [4.5%] at 30 minutes
1 oz (28 g) Indian green coriander at 10 minutes
1 oz (28 g) Curaçao orange peel at 2 minutes
1 oz (28 g) grains of paradise at 2 minutes
1 oz (28 g) Crystal in whirlpool for 20 minutes

YEAST
Omega OYL-030 Wit, White Labs WLP400 Belgian Wit, or Wyeast 3944 Belgian Witbier

DIRECTIONS
Single-infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes and whirlpool, following the hops and additions schedule. After the whirlpool, chill the wort to 66°F (19°C), pitch the yeast, and allow the temperature to free rise to 70°F (21°C). After fermentation is complete, carbonate to at least 2.6 volumes.

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