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:
- Steep grains at 155° for 30 minutes
- bring to boil while adding LME
- 60 minutes add 1oz Liberty Hops
- 10 minutes add Orange & Corriander
- 5 minutes add Hallertau Select Hops
- Flameout (o minutes) add honey
- combine wort and water in sanitized container to make 5 gallons
- cool to 70-75°
- take Hydrometer reading (expected OG 1.052)
- add yeast
Primary 10-14 days
Secondary 20 days
Prime & Bottle or Keg for another 3-4 weeks
Drink and Enjoy!
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