Witbier NHC 2005

Brian Thatcher

Witbier

for 5.5 U.S. gallons (20.8 L)

Ingredients

4.5 lb   (2.04 kg) Pilsner malt

4.5 lb   (2.04 kg) flaked wheat

0.5 lb   (227 g) flaked oats

0.5 lb   (227 g) acidulated malt

1.0 oz (28 g) Hallertauer whole hops, 3.9% alpha acid (90 min.)

0.5 oz (14 g) Saaz whole hops (15 min.)

0.5 oz (14 g) bitter orange peel (15 min)

0.5 oz (14 g) coriander (15 min.)

Wyeast No. 3944 Belgian Witbier ale yeast (1 qt)

Forced CO2 to carbonate

Specs

Original Specific Gravity: 1.052

Final Specific Gravity: 1.008

Boiling Time: 90 minutes

Primary Fermentation: 19 days at 68° F (20° C)

Judges’ Comments

 “Nice, fairly refreshing wit, but needs crisper finish for acid to make more classic style.”

 “Great brewing technique to pull off such a light beer with complex flavor and good balance.”