Belgian Witbier Beer Kit

Your Label Peelers Original Belgian Witbier Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Your Label Peelers Original Belgian Witbier is a light, refreshing beer that is brewed with traditional Belgian yeast and wheat malt. It has a hazy appearance and a light golden color. The flavor profile includes notes of citrus and spice, with a hint of coriander and orange peel. The aroma is fruity, with hints of banana and clove. The palate is light and crisp, with a slightly tart, dry finish. Belgian Witbier is perfect for summer days, and is a great accompaniment to a variety of dishes.

• OG: 1.044-1.051
• FG: 1.010-1.013
• ABV: 5.1% 

INGREDIENTS

• 3.3 lbs Wheat LME
• 2 lbs Briess Bavarian Wheat DME
• 8 oz Flaked Wheat
• 8 oz Flaked Oats
• 8 oz Torrified Wheat Malt
• 1 lb Pale Malt
• 1 oz Centennial Hops (Bittering 60 Minutes)
• 1/2 oz Lemondrop (Aroma 5 Minutes)
• 1/2 oz Lemondrop (Dry Hop)
• 1/2 oz Coriander Seeds (Lightly Crushed-Last 15 minutes)
• 1 oz Bitter Orange Peel (Last 15 minutes)
• 1 Pack Safbrew WB-06 Dried Yeast
• 5 oz Priming Sugar

DIRECTIONS

Put all grains into grain bag and put into 2 gallon of water and bring it to 150-160 degrees and keep wort at this temp for 20-30 minutes. Remove grain bag and Sparge with 2 gallons of warm water to bring volume to 4 gallons (if you have a bigger pot try to bring volume to about 5.5 gallons.) Bring water to near boil. Remove boiling pot from heat and add extracts. Return to heat. When the wort starts to boil again, add bittering hops and boil for 45 minutes. After 45 minutes, add Irish moss and spice pack (just throw both in the pot, don't worry about bagging them up.) Boil for 10 minutes and add aroma hops. Boil 5 minutes for a total boil time of 1 hour. Turn off heat and let sit with lid on for 5 min and let steep. Mix hot wort with enough water to obtain 5.5 gallons of wort total volume (this helps when transferring later to secondary because you will have to add little to no additional water to obtain a full 5 gallons of beer.) Cool wort to around 75 degrees or less and pitch yeast. Ferment for 5-7 days at around 65-75 degrees. Add Dry Hops to 5 gallon carboy and transfer beer from primary. Let sit for a minimum of 2 weeks at fermentation temperatures to assure fermentation is complete. At this point, transfer into bottling bucket that has priming sugar or DME dissolved in warm water in bottom. Proceed to Bottling. Age for at least 2-3 weeks before drinking. Adding a slice of orange or lemon in glass may enhance the flavors. Enjoy!