Dimwit Witbier

Brewed 1/20/13
Bottled 2/24/13

My first attempt at an entry for the 2013 Big Batch. So named because brewing started at 3:00pm, which caused the chilling and pitching of the yeast to take place well after sunset.

I found it to be slightly sulphury, with way too much orange peel. Modeled after a "Blanche Oreiller" recipe I found online, I will do a bit more research before brewing attempt #2.


Initial: 1.042
Transfer: 1.006 (2/9/13)
Final: 1.006 (2/24/13)
4.73% ABV How is this calculated?


5.0 lb Pilsner malt (1.6 L)
4.5 lb flaked wheat (1 L)
1.0 lb flaked oats (1 L)
0.25 lb Munich malt (8 L)
0.5 lb rice hulls
1 oz Czech Saaz hop pellets (4.0%)
1.5 oz dried orange peel
0.5 oz. coriander seed
1 vial WLP400 (Belgian Wit Ale) yeast


Mash at 150F for 45 minutes.
Sparge to collect 6 gallons.
Bring to a boil and add hops.
Boil for 55 minutes, then add add orange peel and coriander.
Boil an additional 5 minutes.
Cool to 75 and pitch yeast.
Ferment at 68 for 3 weeks.
Transfer to secondary and let settle at 72 for 2 weeks before bottling.

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