Blood Orange Belgian Wit Beer Recipe | Extract Witbier | Brewer's Friend
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Blood Orange Belgian Wit

165 calories 17.5 g 12 oz
Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday March 28th 2017
1.050
1.013
4.9%
12.5
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Wheat6 lb Dry Malt Extract - Wheat 42 3 100%
6 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 7 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 20 min 2.97 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 2.54 33.3%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Crushed Coriander Spice Boil 5 min.
8 each Blood Oranges Zested and Peeled Other Other --
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The fruit and zest may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon (2L) of water to 160 degrees F (71C) and then turn off heat. Let it steep as it cools. Pour blood orange peels and fruit into the wort.

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  • Public: Yup, Shared
  • Last Updated: 2017-03-28 16:30 UTC
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