Multi-Award Winning Witbier All Grain Recipe Formulation
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- čas přidán 7. 04. 2021
- UPDATE: This recipe with slightly reduced Chamomile and Grains of Paradise additions won a Bronze Medal at the 2022 USA National Homebrewing Competition out of 100 entries as brewed by Andy Cox. Congratulations Andy!
This weeks video is Belgian Witbier or Wit for short, made famous by Pierre Celis of Hoegaarden brewery and later Celis Brewery in Austin TX. Witbier is a refreshing yet complex light wheat ale traditionally brewed with spice additions. Hope you enjoy the video.
If you brew this recipe, tell me about it in the comments
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Homebrew Challenge Brews the Meanbrews Witbier: • Belgian Wit | KegCo Keg
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On to the recipes!
Meanbrews Recipe:
Maltbill
46.7% Belgian Pilsner Malt
25.7% Red Wheat Malt
22.9% Flaked Wheat
4.7% Flaked Oats
Hopbill
17.1 IBUS Saaz at 70 minutes
0.11 oz/gal - 0.82 g/L Saaz @ 5 min
Spices
0.17 oz/gal - 1.27 g/L coriander seed
0.12 oz/gal - 0.90 g/L dried bitter orange peel @ 5 min
0.12 oz/gal - 0.90 g/L dried sweet orange peel @ 5 min
Yeast
WLP 400
Instuctions
OG-1.054, IBU’s - 19 IBU
Water Chemistry ~60ppm Ca, ~20ppm Mg, ~20ppm Na, ~60ppm SO4, ~60ppm Cl
Mash pH 5.5 (adjust with Acid malt or your favorite mash acid)
Step Mash at 122°F(50°C) for 15 min and 153°F (67°C) for 60 min
Mashout, sparge as usual and boil wort for min 70 minutes.
For spices, Crush coriander and use dried orange peel
Chill to 66°F(19°C), oxygenate, and pitch yeast.
Ferment at 68°F(20°C) and allow to free rise to 78°F (26°C).
Do not Cold Crash
Keg or bottle to 3 volumes CO2. Use High Pressure bottles if bottle conditioning to 3 volumes
My Award Winning Witbier Recipe
Maltbill
40.5%% Belgian Pilsner Malt
23.2% Flaked Wheat
21.9% Red Wheat Malt
5.9% Flaked Oats
4.8% Rice Hulls
2% Clear candi sugar
1.7% Weyermann Munich I
Hopbill
19.6 IBUS Saaz at 60 minutes
Spices
0.54 oz/gal - 4.04 g/L Fresh sweet orange peel @ 5 min
0.19 oz/gal - 1.42 g/L coriander seed
0.03 oz/gal - 0.22 g/L Chamomile @ 5 min
0.01 oz/gal - 0.07 g/L Grains of Paradise @ 5 min
Yeast
Mangrove Jack's M21
Instuctions
OG-1.052, IBU’s - 20 IBU
Water Chemistry 20ppm Ca, 10ppm Mg, 29ppm Na, 42ppm SO4, 60ppm Cl
Mash pH 5.5 (adjust with Acid malt or your favorite mash acid)
Infusion Mash 154°F (68°C) for 60 min
Mashout, Do not Vorlauf, Stir Mash to suspend starch. Sparge as usual and boil wort for min 60 minutes.
For spices, Crush coriander and paradise seed and use freshly grated sweet orange peel, no pith
Chill to 68°F(20°C), oxygenate, and pitch yeast.
Ferment at 70°F(21°C) and allow to free rise to 78°F (26°C).
Do not Cold Crash
Bottle to 3 volumes CO2. Use High Pressure bottles Sprinkle M21 into each bottle at bottling - Jak na to + styl
Hey Matt, really appreciate your channel and hard work
Thanks!
Matt thank you for your great work ... top on my channels list. My beers improved a lot.
Great to hear!
Thanks you, it is not a style that I have been happy with regarding my attempts. This is a great help.
Another great video! Thank you for sharing. I'd love to see your process for bottling
+1 on the chamomile. I won a local competition in 2019, and based on the judging notes, I think that's what set mine apart from the others.
chamomile I think is Celis secret ingredient.
Thanks for sharing !!!
My pleasure!!
非常感謝! Great video, Thank you!
別客氣
Ушёл молоть солод и ставить чан) Мой любимый рецепт) Thanks!
Love how educational these videos are and I can’t wait to try this recipe out. Thank you for sharing your knowledge!
I have a question related to the spice additions. It’s mentioned when to add them, but I’m not sure when they should be taken out. Are they to be discarded after the boil or do you recommend transferring the spices with the wort into the fermenter? I’m also curious to know which spices (if any) you’ve found a longer contact time with the fermenting beer to benefit the overall flavor.
I try hard not to transfer the spices into the fermenter but almost always at least one chamomile flower makes it across. I don't sweat it and leave it in.
The only spices I've used in secondary with success are the so called warming spices, cinnamon, nutmeg, clove, allspice etc. These go well with a cider, cyser, or a stout.
@@MeanBrews Do you add the spices inside muslin bags? Or just drop them in the wort?
This is going to end up one of the best series/playlists for homebrewers when it's all said and done, Matt. I love this style, it's what got me into craft beer at a naive age when macro lager was swill and IPAs were way too bitter. I've never gotten a 45 but I've gotten a few 40's and BoS medals for my recipe which is very similar to yours with the addition of a Ferulic Acid rest if I'm going all out. The full on vg4-clove ends up balancing the citrus and fruit from the spices, stands out on the table. Never considered adding Munich I either, I'll have to try that next time.
Thank you for your comments! I only added Munich after doing more research in the past couple years. I know it's a little bit it adds a hint of sweetness that goes nicely with the style.
@@MeanBrews Another little secret tip to try - gently toast the coriander in a pan or skillet. They'll dance and start to smell like froot loops. I do it for half the coriander in the batch (about 25-30 seeds) and leave the rest raw. You get the most amazing fruity, floral character.
Thanks for this video! This is gold! An awesome style for sure. Hope to brew this next month after my lagers. Really appreciate this! Keep up the great content
I was looking at your award winning recipe and it's the same as Martin from the homebrew challenge right?
yes! he brewed a version of my recipe
@@MeanBrews Very cool! I met you through martin's shoutout in a video. I can't exactly say which one but big favor he did to me. Both of you are really good for youtube's brewing ccommunity. Keep going
@@MeanBrews One question I got about the red wheat malt. It seems to be a special version of briess. I cant find it in another european malster, only the classic white wheat malt. Do you think it's really important and I should pay extra for it or just go with normal wheat malt?
@@pedroreis9352 I've used white wheat with success in this recipe. the red wheat is more about appearance than flavor.
I've recently made a Witbier. 50% pilsner, 50% white wheat malt. Weyermann. I've put some orange peel tincture in it. It doesn't show. The yeast, Mangrove Jack's Wit was wonderul, fermented in 4 days at 22°C. The beer is incredibly delicate, honey-like, low phenols, nice estery citrus aroma. I absolutely love it! I like it more than the German Weizen.
Mangrove Jacks is the best wit yeast.
Matt, thank you for your analytical work. Now, before I brew a beer, I watch your videos. Sometimes I am tormented by the question: Is there a lot of magnesium in your water?)))
I have a normal amount of magnesium in my tap water. But I have a crazy amount of sodium. I use RO water for almost all my beers and make up the water profile as needed
Hey! Love the videos and the work you do. One question on this one. The recipe seems to have multiple versions as in the one on the video doesn't match the one in the description and neither match the one from Brewfather. There seems to be alterations on the grain bill, 10 min hop addition etc. Is there a story behind all this?
I'll have to look into it.
Hello from Croatia!!! Great video, I enjoyed watching it and learned a lot of things that helped me in brewing excellent Witbier.
I just have one question.
How much yeast (gram/liter) should be added in the beer to be properly carbonized and to get additional character from the yeast?
Thank you very much for the answer.
Not sure. I just sprinkled some in each bottle
Hey Matt, I'm a big fan of your channel, Love your work! Got a question in regards to kegging hazy styles such as this one. It is expected to have yeast floating around But in order to carbonate the beer the keg must be cold, right? I'm a little confused because essentially that's cold crashing
yes kegging involves crashing. Bottling is the best option for this style but it is still good kegged.
@@MeanBrews thanks a lot! Can't wait to see the next video. Keep it up!
@@carlosarenas7686 awesome! are you going to brew up a witbier at your brewery?
@@MeanBrews I'm seduced by the idea but haven't really considered it. We are preparing to brew a Hefeweizen very soon
BTW the picture behind me is a close up of my witbier!
Hi Matthew I’m about to brew this beer. I know you say not to vorlauf. I “assume” you also do not use whilfloc. Is that correct? Thank you
yes keep it murky
no whirlfloc no irish moss
Matt, is it true that a lot of sodium can slow down and even stop fermentation? Does magnesium have a good effect on the yeast cell membrane, but makes beer bitter?
excess sodium is harmful for yeast. Magnesium is a yeast nutrient. Everything is harmful at the right dosage. I suggest you download Brun Water as it will give limits for each of these elements/compouonds.
Awesome video. Making a Belgian wit soon. When adding yeast for bottle conditioning could you not just add the yeast to the bottling bucket rather than the bottles?
Yes you can do that
@@MeanBrews awesome, thanks for the reply. How much dry yeast would be appropriate for a 5 gal batch?
@@Callummellers I think one packet of mangrove Jack's would be enough.
@@MeanBrews thanks! 🍻
Any substitute for red wheat malt ?
We have here castle malt and weyermann. Thanks !
Weyermann pale wheat malt or CHÂTEAU Weat Blanc should be fine substitutes. Only thing red contributes is more haze to the finished beer.
I brewed two times with yeast and both times it finished at 1.020. It fermented for two days with a stable temperature which the yeast increased on its own, then the temperature dropped and the fermentation was done. I wouldn't use this yeast again as it needs precise management on the wort making. Low mash temperatures and not high volumes of flaked grains . Any opinions about this yeast?
maybe ramp up sooner and keep warm when it stops maintaining its own heat.
What's the FG for this beer (Award Winning Version)? Also I'm assuming it's normal for bulk fermentation to be done in a day. It was going nuts and slowed down after 1.5 days.
You should get mid to high '7 0s attenuation with an FG around 1.012. Yes it should ferment like crazy very quickly if you do this at room temperature or higher
Matthew - any experience or recommendations for M21 stalling at 1.020, only 62% attenuation? OG 1.054 ripped thru to 1.020 in two days, only rose to 71 degrees on its own. Now stuck at 1.020 for past three days as dropped itself back to 67 degrees. My hybrid version of your recipe (same gran bill %s and mass steps) in Bf expected to be 1.011. How long will M21 stay viable to knock out 8-9 more points?
yes I've had this problem before. It wouldn't re-start. It still won medals
@@MeanBrews I did get a Silver at Ocean State Comp in RI but on few other submissions judges coming back with "oxidized" in taste. Pressure fermented and close transferred to 100% CO2 purged keg, keg conditioned with limited forced CO2, counter pressure bottled with split second to capped on foam. So where can they be getting oxidized - a spice? Or the stalled yeast?
Hello, maybe it could be good to put dextrose in bottles for carbonisation? not to keg. Could be more yeast on beer.
yes this would work
Have never heard of paradise seeds and couldn’t find much on Google. Is this a Special kind of peppercorn?
also known as grains of paradise. en.wikipedia.org/wiki/Aframomum_melegueta
I did it yesterday) There was some changes in spices, waiting for taste. Thanks for sharing!
Awesome! tell me how it turns out.
@@MeanBrews No problem! But i'll repeat this recipe, because of my chiller - he is broken. And yeast pitched at 28 celcius. I think that i'll fix chiller this month.
@@MeanBrews can you explain your fermentation time plz? How long fermentation goes? And is it possible to carbonate with primer? (PS: Fixed my chiller, will brew again this or next week)
@@pavelr3416 this ferments rather quickly. Fermentation is on its own timeline, some yeast are quick and some are slow, just watch for signs of fermentation slowing down, or monitor the gravity periodically (can be hard on the homebrew scale)
I did it again) for the first time there was 1048 OG and 1046 for the second time. First time I haven't use seed and for the second - no seeds and no orange peel. But beer is veeery perfect! Wit is one of my most lovely style. Added recipe to favorites) that was my 8th and 9th brews.
Ps - sry for my English, I'm not a native. Hello from Russia)
Have you ever heated or toasted the coriander before grinding it up and adding to the boil?
never tried toasted coriander. Have you? what are the results?
@@MeanBrews You definitely notice a change in the aroma of the ground spices, but I couldn't say whether it made a difference. But I've seen this recommendation a few times in wit recipes so was curious if you had an opinion.
The white part of oranges add bad taste on bier... Witbier challenge in south america is peel lots of fruits to have enough ingredients... any tip on this front???
avoid the pith! can't be stressed enough. use a vegetable peeler to take a thin layer off the citrus in strips. Then add at the 5 minute mark. substitute fresh peel 3x the weight of dried peel. I've heard mandarin and tangelo peel work well in this style as well
🍻🍻
Hi! Thanks for yours recipe. I dont understand in 100% one thing. You used fresh orange peel in your winning recipe or you dried your fresh peel?
I use fresh orange peel. I did a test where I peeled some orange and weighed it. Let it dry out and weighed it again to see how much was water weight. It turns out fresh orange peel weighs 3x what dry orange peel does. Use this ratio when selecting your ingredients. My recipe is based upon fresh orange peel.
@@MeanBrews so I did it right 😁 from my fermentation frigde I have strong aroma of orange 😁
Let me know how it turns out!
@@MeanBrews So now I can tell you its not the best I ever brew but the best I was ever drinking. So complex Witbier - perfect. I had only problem with yeast, because M21 was very fast (finished in 2 days), I gave them more time (about week) and after few days in bottle was ready to drink. Was perfect for 3 weeks and after that time yeast started working again. Gushing and overcarbonated beer. I did second batch and sended to competition with recipe based on yours and was the same problem. But still I'm in final :) I need for the future change yeast I think. Thanks again!
@@suchy6021 Keep in mind, at these carbonation volumes its typical to have a little gushing. nothing crazy though. I'm glad you liked it. This beer is best fresh and declines fast.
Hello, What was the correct ppm for Cl ?
70 recipe.brewfather.app/WNkHWRECSXwWZkB4r1kS5zDBOforyK
i tired of zesting and peeling, and the fruit are never the same...i buyed essential oil, always the same and easy to adjust to perfection
Great tip!
@@MeanBrews i never expected that a sophisticated brewer such as yourself would take interest in my comment...on forums im more or less laughed at as 'the guy who flavor his beer with cool aid' lol
i tried many time to explain that what we extract from the zest IS essential oil, we are just doing it badly with a boil.
by th eway ive never seen anyone else but you showing all the graph about the ingredients and beer metrics, very very usefull for someone wanting to eyeball a recipe
PS sorry i know my english is not great
@@ragimundvonwallat8961 using essential oils is akin to using a hop shot. I see nothing wrong with it if it works for you!
is this a recipe video or a Math lecture?? omg