Homebrew Recipe: Belgian Honey Wit (Extract)

The Wit or Witbier is a classic summer time ale, great session beer with hints of coriander and orange.  I wanted to take that a step further and I added japanese bamboo honey to the recipe.

“Japanese knotweed flowers are valued by some beekeepers as an important source of nectar for honeybees, at a time of year when little else is flowering. Japanese knotweed yields a  monofloral honey, usually called bamboo honey by northeastern U.S. beekeepers, like a mild-flavored version of buckwheat honey.  This honey is a very dark honey and also has a pleasant sweet taste to it.” *

Amount Item Type % or IBU
6.00 lb Wheat Liquid Extract (8.0 SRM) Extract 92.31%
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.69%
1.0 oz Liberty [4.50 %] (60 min) Hops 13.6 IBU
1.0 oz Hallertau Select [1.50 %] (5 min) Hops 0.9 IBU
0.50 oz Coriander Seed (Boil 10.0 min)
0.75 oz Orange Peel, Bitter (Boil 5.0 min)
0.5 lbs Japanese Bamboo Honey (Boil 0.0 min)
1pkg Wyeast Belgian Wit #3944

Schedule:

  1. Steep grains at 155° for 30 minutes
  2. bring to boil while adding LME
  3. 60 minutes add 1oz Liberty Hops
  4. 10 minutes add Orange & Corriander
  5. 5 minutes add Hallertau Select Hops
  6. Flameout (o minutes) add honey
  7. combine wort and water in sanitized container to make 5 gallons
  8. cool to 70-75°
  9. take Hydrometer reading (expected OG 1.052)
  10. add yeast

Primary 10-14 days

Secondary 20 days

Prime & Bottle or Keg for another 3-4 weeks

Drink and Enjoy!

* (source ebeehoney.com)
facebooktwittergoogle_plusredditpinterestlinkedin

Tags: , , , , , , , , , , ,

Comments are closed.


Switch to our mobile site