If you love Witbiers, you need to get this recipe into your summer brew schedule!

Expect bursts of bright citrus flavours and aromatics. This will be a Witbier like no other!

Enjoy!

HOMEBREW RECIPE: BLOOD ORANGE WITBIER

Brew Method: All Grain

Style Name: Witbier

Boil Time: 60 min

Batch Size: 23 liters (fermentor volume)

Boil Size: 28 liters

Boil Gravity: 1.038

Efficiency: 70% (brew house)

STATS:

Original Gravity: 1.047

Final Gravity: 1.012

ABV (standard): 4.58%

IBU (rager): 15.08

SRM (ebcmorey): 6.47

FERMENTABLES:

2.5 kg – Belgian – Pilsner (50%)

1 kg – Flaked Wheat (20%)

1.5 kg – Belgian – Wheat (30%)

HOPS:

30 g – Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 15.08

MASH GUIDELINES:

1) Infusion, Temp: 67 C, Time: 60 min

2) Sparge, Temp: 78 C

OTHER INGREDIENTS:

10 g – coriander seed (crushed), Time: 1 min, Type: Spice, Use: Boil

40 g – Blood Orange Zest, Time: 1 min, Type: Spice, Use: Boil

250 ml – Blood Orange Juice, Type: Flavor, Use: Bottling

YEAST:

Wyeast – Belgian Witbier 3944

Starter: Yes

Form: Liquid

Attenuation (avg): 74%

Flocculation: Med-Low

Optimum Temp: 16.67 – 23.89 C

Fermentation Temp: 20 C

Pitch Rate: 0.75 (M cells / ml / deg P)