History

In the 1400’s, Hoegaarden Monks pioneered the Witbier or ‘White Beer’ - a light and refreshing ale made from about 50% wheat. Named for their hazy appearance due to all the wheat and suspended yeast, these beers grew to be very popular in the 1700’s. At that time there were over 35 breweries producing this beer in Belgium. Sadly, the production of this style started declining and came to a halt in 1957 when the last Witbier producing brewery, Brouerji Tomsin, closed its doors. Along came Pierre Celis, the founder of Hoegaarden brewery. Pierre began brewing Witbiers and revived this piece of Belgian history in 1966 and is still a popular style in today's market.

Profile & Serving

Unfiltered, Witbiers have a hazy and cloudy appearance, ranging in colour from light straw to an light orange-yellow. With a high carbonation, this style has an effervescent and light taste, and a white creamy head with good retention. A good Witbier should have a hint of spice that doesn’t overpower the overall flavour, and a light hop taste.

A tulip glass is the traditional way to serve a Witbier. 40-45 ℉ is the ideal serving temperature. 

Click here to see the BJCP style guidelines (pg.48)

Recipe  

Batch Size: 6 Gallons | SG: 1.047 | FG: 1.012 | ABV: 4.7 | IBU: 12 | SRM 3.2

Fermentables
  • Pilsner: 2.5 kg
  • Flaked Wheat: 2.5 kg
  • Flaked Oats: 1kg
Hops
  • Haullertau: 20 g (60 min)
  • Saaz: 14 g (10 min)
Other Additions
  • Sweet Orange Peel: 7 g (5 min)
  • Bitter Orange Peel: 7 g (5 min)
  • Coriander Seed: 14 g (10 min)
  • Coriander Seed: 14 g (secondary)
  • Chamomile Tea: 30 g (flame out)

Water Profile

  • Calcium(Ca): 35 ppm
  • Magnesium(Mg): 21 ppm
  • Sodium(Na): 21ppm
  • Sulfate(SO4): 54 ppm
  • Chloride(Cl): 39 ppm
  • biCarbonate(HCO3): 105 ppm

Brew Day

Mash

  • Protein Rest at 122 ºF for 20 minutes
  • Safricacation rest at 158 ºF for 50 minutes
  • Mash out at 168 ºF for 10 minutes
  • Sparge at 168 ºF

Boil

  • 90 minute boil
  • Add 20 g of Haullertau at 60 minutes
  • Add 14 g of Saaz at 10 minutes
  • Add orange peel at 5 minutes
  • Add 14 g of crushed coriander seed at 10 minutes
  • Add 30 g of chamomile tea at flame out 

Fermentation

  • Cool to 65 ºF and pitch a 1L starter of WLP400
  • Ferment at 65 ºF for 2 days and let free rise to 75 ºF over a 2 week period.
  • Add 14 g of crushed coriander seed with 4 days left in fermentation

Serving

  • Carbonate to 2.5-3 volumes of C02
  • Serve at 40-45 ºF in a tulip glass
  • Try it with a slice of orange

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