Belgian Blanc Witbier

Belgian Blanc Witbier is rated 4.4 out of 5 by 16.
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Our rendition of a traditional Witbier. Extremely pale gold in color, Witbier is Flemish for "white beer." Every Witbier has a secret blend of spices, most often containing crushed coriander and orange peel.

$29.95
SKU
90-15007-00
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Belgian Blanc Glass
Belgian Blanc Witbier

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$29.95

Summary

    What You Get

    1 Bavarian Weissbier Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax LME Pale

    1 Packet of Hallertau Pellet Hops (1oz packet) 

    1 Packet Safbrew WB-06 Dry Wheat Yeast

    1 Packet of No-Rinse Cleanser


    You Provide

    1 teaspoon Coriander Seed, freshly crushed

    Zest of 1 Small Orange


    For Fans Of

    Blue Moon

    Shock Top Belgian White


    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.042

    Final Gravity: 1.011

    ABV: 4.2%

    SRM: (Color): 4

    IBU: (Bitterness): 19


    STEP 1: Sanitizing

    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw-on the lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds and then close.

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the keg, proceed immediately to brewing.


    STEP 2: BREWING

    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, (not needed for this recipe), then place the unopened can and BrewMax LME in hot tap water.
    2. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, add in the orange zest and coriander, then remove from heat
    3. Open the can of Brewing Extract and BrewMax LME and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    4. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.
    5. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).
    6. Stir your wort mixture vigorously with your sanitized spoon or whisk.
    7. Sprinkle the WB-06 yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.


    STEP 3: Dry-Hopping

    Dry hopping is the process of adding hops to a beer which will impart more hop flavor and aroma in your beer.

    1. At Day 7 of fermentation open, the 1 packet of Hallertau Hops with clean scissors. Carefully remove the lid from your fermenter and dump the pellet hops in. Quickly close the lid.


    STEP 4: Bottling & Carbonating

    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    Tip from our Brewmasters

    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.

    Rated 5 out of 5 by SpiderDan from Worked out well! A good Belgian - even if I didn't quite follow the recipe..... I missed the dry hop stage, as I accidentally dropped the hops into the Pale Ale that I was brewing. LOL Still, then turned out really nice and the wife really liked it; which is a big part of the process here in my home. :) Also, I didn't crush my coriander seed but did "toast" them a bit in the bottom of the boil pot when making the wort. Next time I'll try crushing the corriander and make sure I get the hops in the right brew. ;) Overall, a quality beer. Seems to get better in the bottles as it conditions for a bit. If you like this style, give this one a try.
    Date published: 2019-01-03
    Rated 5 out of 5 by Newmooner from Excellent flavor better than its comparable macro My third brew with MB and wow! Blown away at the flavor. It is very delicious and won't last long in this household. My wife demands I brew it again! The beer turned out a little darker than its shocktop/blue moon brethren but don't be afraid it is definitely a clone of those brews.
    Date published: 2016-02-24
    Rated 5 out of 5 by gr62063 from Cranberry Ginger Ale This was my 20th batch, and like most I have started experimenting. I thought this recipe would be a good starting point to simulate a Cranberry Ginger commercial beer I liked. I used all the ingredients in the recipe plus one booster pack, then added a 12oz can of cranberry juice concentrate and 2 tsp of ground ginger - added two weeks before bottling and after one week of ferment (so a 3 week ferment). Then bottle conditioned for 10 agonizing weeks. Results were my second 5 star beer by my own scale. This will definitely be in the lineup for next Christmas, but I think it could also go well on a hot summer day so I may try another batch for August.
    Date published: 2017-12-17
    Rated 3 out of 5 by Nomad from Blue Moon? I don't think so! I don't see why this is being compared to Blue Moon or Shock Top. I'm not that big of a fan of either of those (mostly because they're mega-breweries masquerading as micro breweries), but I'd prefer them over this brew. The orange zest and coriander are overpowered by the citrusy Hallertau hops. It makes this brew reminiscent of grapefruit juice. I think I may try it again and skip the dry hopping step...
    Date published: 2017-05-12
    Rated 4 out of 5 by David from Real Good This one came out real good for me. It is the best one out of the 10 batches I have made. I will make it again next summer. Tasted the best after 4 weeks in the bottle.
    Date published: 2015-08-20
    Rated 5 out of 5 by Butch28 from Love Belgian Blanc I brewed this in January. I fermented for 2 weeks, Carbonation for 3 weeks and Conditioned for 3 weeks. I tried a bottle at two weeks and was a little green. However after the third week it is Just Wonderful. Has a slight orange flavor, smooth and not hoppy. Just the way I like my beer. This is a must brew!
    Date published: 2017-03-17
    Rated 5 out of 5 by Nate from Great Beer This one turned out great! I highly recommend it. I used a Honeybell instead of a regular orange, but I'm sure it would be fine the other way too. It tastes similar to a Blue Moon, only much more fresh. I let all of my friends and family try the finished product, and there was only positive feedback.
    Date published: 2015-05-17
    Rated 4 out of 5 by EricsLatestMistake from Difficulty bottling? I haven't gotten to taste the finished product yet, though the Final Gravity sample was definitely promising. I would suggest that folks either put their orange rind in a hopsack or siphon the beer off to another obtained for bottling. I had bits of orange and probably coriander clog my bottling wand and eventually the spigot. I am definitely looking forward to tasting this, but my "first aid" was not ideal. That said, if the final taste lives up to my expectations, I will brew it again.
    Date published: 2016-09-06
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