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Harry's Fun in the sun. All-grain
ABV4.60 %
BJCP Style
19B. Belgian And French Ale, Witbier
Nice citrusy flavors. Orange and lemon, Honey take the lead with a good spoonful of coriander seed.
Submitted by HKruger on 20-Jul-2012

Recipe Details
Tasting Notes This is a light refreshing Belgian Whie Ale that has a subtle sweetness from orange peels, and an interesting spicy note from coriander, traditional in a Witbier."
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Safbrew 06 wheat yeast (75% app. attenuation)
Primary Fermentation 7days
Secondary Fermentation 7days
Other Fermentation
Procedure This is the real Celis White that will blow you away , brewed it 3 time now and it is a big hit with all my friends. The spices realy come out out the smell and the orange that have been in the honey you get on your pallet. The yeast is SAFBREW 06 this is the best wheat yeast if have tried. Recommended fermentation temperature: 15C 24C (59-75F) A specialty yeast selected for wheat beer fermentations. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. The choice of Wheat or Weizen bier fans. Bring 2 gallons up 80 for 20min Unmalted Wheat (Bulgar from Health Food Store) wait for it to cool down to 68 and add to the 4 gallons .Then bring up to 68 and hold for 60min. 10 min befor end of your boil add irish mos
  Style Comparison
  Low   High
OG 1.042 1.048 1.055
FG 1.008 1.012 1.012
IBU 15 15 22
SRM 2 4 4
ABV 4.2 4.60 5.5
% Weight Weight (lbs) Grain Note Gravity Points Color
52.9 % 4.50 Belgian Two-row Pale 25.0 3.0
23.5 % 2.00 Wheat Malt 11.7 1.7
23.5 % 2.00 Wheat Malt 4.0 lbs. Unmalted Wheat Bulgar 11.7 1.7
  8.50     48.4  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 1.00 Hallertau Pellet 3.1 3.1 60 0.278 12.9
33.3 % 0.50 Hallertau Pellet 3.1 1.6 10 0.101 2.3
  1.50               15.0
Miscellaneous Ingredients
Weight/Units Name Notes
8g crushed corriander seeds 4g at 30min and at 10min befor end
8g orange peel that was in honey for a week 4g at start and 4 grams at 10min befor end