I posted most of the details for this recipe in my Belgian Witbier Roundup a few days back, but I really wasn’t feeling very generous in my evaluation and I left out a few minor details that make it more difficult to copy.
I only post recipes because they are interesting or excellent. The roundup’s comparison was interesting, but the Almost Heaven Belgian Wheat Beer is excellent. I not only nailed the style, but I’d say it is as good as the best wheat beers from Belgium. I’m normally more critical of myself than others and am kind of embarrassed by self-promotion, so when I say this beer is excellent you might want to believe me and try the recipe for yourself.
The aroma is full and rich with all the classic characteristics of a Belgian Wheat Beer. The flavour develops quite nicely with a mix of citrus fruit, spice, and farmhouse flavours each sharing prominence over time.
Almost Heaven Belgian Wheat Beer
Grains
| Weight (lbs) | Weight (kgs) | Grain |
|---|---|---|
| 5.5 lbs | 2.5 kgs | Pilsner Malt |
| 2.75 lbs | 1.25 kgs | Wheat Malt |
| 2.75 lbs | 1.25 kgs | Wheat Flakes |
Hops and Adjuncts
| Weight (oz) | Weight (g) | Ingredient | Time |
|---|---|---|---|
| 0.95 oz | 27 g | Perle 5.7%, whole | 90 min |
| 0.21 oz | 6 g | Anise Seed crushed | 3 min |
| 0.74 oz | 21 g | Indian Coriander ground | 3 min |
| 0.28 oz | 8 g | Valencia Orange peel | finish |
| 0.10 oz | 3 g | Grapefruit peel | finish |
Yeast
Wyeast 3944: Belgian Witbier harvested from lees
Brewing Schedule
Brewed: 10/07/2008
Racked: 10/30/2008
Bottled: 11/14/2008
Water
No water adjustments to local Pilsen-like water.
Brewing Stats
| Stage | Time / Temp | |
|---|---|---|
| Mash In Temperature | 140°F | 60°C |
| Mash In Time | 80 mins | |
| 1st Rest Temperature | 156°F | 69°C |
| 1st Rest Time | 40 mins | |
| Mash-Out Teperature | 172°F | 78°C |
| Mash-Out Time | 20 mins | |
| Sparge Time | 80 mins | |
| Boil Time | 80 mins |
OG: 1.048
IBU: approx. 17
Ferment Temp: 71°F 22°C
FG: 1.007
ABV: 4.9%
Notes
- Decoction mash that went reasonably well. The Mash-In was a bit longer and lower than I wanted due to my relative inexperience with decoction mashing.
- The Wyeast 3944 needs a lot of headspace. It’s probably best to aim for a lower initial volume and add water later.
- The Wyeast 3944 takes a lot of time to finish. I added Wyeast 1728 Scottish Ale to help finish off the fermentation.
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