Classic Belgian Wit




Recipe – Designed to be a classic, yeast forward, easy summer drinker. Light body, fairly dry and all around tasty. Candi sugar was added to help dry out the beer and keep a crisp body.

  • Batch Size: 10 Gallons
  • 3.5 Lbs German Pilsner
  • 3.5 Lbs White Wheat Malt
  • 1 Lbs Flaked Wheat
  • 1 Lbs Flaked Oats
  • 1 Lbs Belgian Candi Sugar
  • 3 oz Orange Zest
  • 0.5 oz Coriander (crushed)
  • 1 oz Saaz (60 min)
  • 1 tsp Wyeast Nutrient
  • 60 seconds pure O2 (2 micron stone)
  • Wyeast 3944 Belgian Wit (Direct Pitch)


Specs –

  • OG: 1.044
  • FG: 1.006
  • SRM: 2.94
  • IBU: 11.73
  • 5% ABV
  • Mash: 60min @ 151°, single infusion.
  • Boil: 60min
  • Fermentation temp: 62° and let rise up to 69°
  • Brewday Cost: $44.34

Brewday – Uneventful, Saaz hops smell damn good though.

Brewdown Classic Blegian Wit Wyeast 3944

Fermentation – Quite mellow, pumping out sulfur aroma at the moment. Something I’ve learned to not stress about, it always fades away.


10 days post pitch – Ferm chamber bumped to 69º, still a few bubbles in the blow off bucket.

12 days post pitch – 1.004, attenuated more than I had anticipated, we’ll see how this translates to the finished beer.

15 days post pitch –  Bottled 3.0 vol, 1.004.

21 days post pitch – Tasted, the dryness is very forward in such a simple beer. I’ll give it some more time.

34 days post pitch – Tasted again, flavors mellowed out, conditioning has helped the dryness blend in more. A very tasty beer which I’ll be brewing again. Wonderful crisp malt flavor with a creamy wit yeast flavor. Light in color, very drinkable.

What I’ll change next time –  Higher FG, higher mash temp to keep a bit of the body, shooting for 1.009 next time.


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