There was a recent question about a recipe for a Wit Bier. Given that and the nice articles on Belgian
Brewing lately I figured I'd post this recipe. It's based on one of Dave Miller's recipes in "Brewing the
World's Great Beers" and some suggestions from HBD and the Cat's Meow.
It was quite popular with my friends this summer. The only things I might do differently next time would be
switch the yeast to a Belgian Ale yeast and try one of the German wheat extracts like the one that comes in
a 2 kg can (actually, since I've made the switch to all grain for my last few batches I'd go all grain instead
of using extract). The American Eagle Amber DME is very light -- about as light as most other brands' Light
DME. If you use another brand, get a light. The only precaution I took with sanitation and the spices was to
swab down my mortar and pestle with a bleach solution before crushing the coriander in it. If I remember
correctly, the dried orange peel was from Spice Islands.
3.3 lbs. Munton & Fison Wheat Malt Extract
2 lbs. American Eagle Amber DME
1 oz. American Hallertau hop pellets (4.3% AA)
1 pkg. Wyeast Labs #1007 German Ale Yeast
1 oz. crushed coriander
= oz. dried orange peel
1 cup corn sugar to prime
OG = 1.038
FG = 1.012
Bring 2 gals. water to boil and add extracts. Add 2/3 oz. hops when it returns to boil and boil for 45
minutes. Add remaining 1/3 oz. hops and boil 15 minutes. Cool and strain into 3 gals. cold water in primary.
Pitch yeast and ferment at 65-680F for about 1 week. Add coriander and orange peel to secondary and rack
beer on top (either use a 6 gal. secondary or put a blowoff tube on it -- I clogged the airlock a couple of
times before finally putting a blowoff tube on it).
I bottled mine after 10 days in the secondary. The beer came out light in body and color. The carbonation,
light body, and citrusy flavors from the spices made for a nice light, refreshing brew. I don't know how it
stacks up to commercial brews of this type since I haven't had an opportunity to taste any.