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Belgian Naked Witbier-Archived

MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 3 WEEKS TIME.
Suggested lager time is 2 to 4 weeks.

Light and refreshing, this belgian witbier is made from a blend of crisp wheat, noble hops, and subtle spices. Every brewer has their own secret blend of spices, most often containing crushed coriander and orange peel.

RECIPE:
1 Can Whispering Wheat Weizenbier HME
1 Can Golden Wheat UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Argentine Cascade Pellet Hops
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
3/4 Teaspoon Crushed Coriander Seed
3 Crushed Cloves
1 Small Orange Rind (Cut into strips, removing white from rind

Belgian Naked Witbier-Archived

Flavor: Malty
ABV (alc/vol): 4.5%
SRM (Color): 5
IBU (Bitterness): 18

ABV -- An estimate of alcohol content given in percent of alcohol by volume. Your actual abv may vary.

SRM -- Color based on Standard Reference Method, where as:
- Pale Beers are between 0 - 6
- Amber Beers are between 7 - 13
- Dark Beers are 14 - 20
- Black Beers are 21 and over
(fruits may add additional color.)

IBU -- Bitterness shown in International Bittering Units, where:
- Low bitterness 0 - 20
- Moderate bitterness 21 - 30
- Noticeable bitterness 31 and over

Belgian Naked Witbier-Archived

Light and refreshing, this belgian witbier is made from a blend of crisp wheat, noble hops, and subtle spices. Every brewer has their own secret blend of spices, most often containing crushed coriander and orange peel.

RECIPE INGREDIENTS:
1 Can Whispering Wheat Weizenbier HME
1 Can Golden Wheat UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Argenitne Cascade Pellet Hops
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
3/4 Teaspoon Crushed Coriander Seed
3 Crushed Cloves
1 Small Orange Rind (Cut into strips, removing white from rind)

Step 1: Sanitizing
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

NOTE: BE SURE TO SANITIZE YOUR HOP SACK ALONG WITH ALL YOUR OTHER EQUIPMENT.

Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on the back.

2.2. Remove yeast packet from under lid of HME, then place unopened can of HME in hot tap water to make the liquid easier to pour.

2.3. Place 2/3 packet (1/3 oz.) of Argentine Cascade pellet hops into the hop sack tying it closed, then trim away excess material. (Save the balance of the hops in the freezer for another batch of beer.)

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot.

2.5. Bring to a boil, add 3/4 tsp. crushed coriander seed, 3 crushed cloves and cut orange rinds. Stir to mix well and and remove from heat.

2.6. Stir HME, UME and hops (in hop sack) into mixture. This mixture is called the wort.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE. KEEP HOPS IN FERMENTER THE ENTIRE FERMENTATION PERIOD.

2.7. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.

2.8. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.

2.9. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 68°-76°F).

Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS.

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 2 TO 4 WEEKS.

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