Hazed & Confused

20 litres; OG = 1.033; FG = 1,009; IBU = 14; SRM = 3; ABV = 3.6% (calculated; actual values may vary.)


Note: this Witbier recipe uses the historic method of "turbid mashing". For more information on turbid mashing, see the article "Turbid Mashing" in Brew Your Own Magazine.

Ingredients:

  • 1.8kg Pilsener malt (preferably Belgian)
  • 1.2kg wheat malt (preferably Belgian)
  • 230g flaked oats (Bokomo or Jungle oats will do)
  • 3.5 AAU Czech Saaz hop (60 minutes) (30g 3.5% alpha acids)
  • 1.8 AAU Czech Saaz hop (15 minutes) (15g 3.5% alpha acids)
  • Belgian Wit, Saison or Abbey Ale yeast (or, if this is not available, a 50/50 blend of Fermentis Safale T-58 and WB-06 yeasts)
  • Spices &/or Herbs:
    • 30g sweet orange peel (15 minutes)
    • 1g Grains of Paradise (15 minutes)

Brewing instructions:

  • Heat 2 litres of strike water to 59°C. Mash in at 45°C and hold for 10 minutes. Raise the mash temperature to 58°C by adding 3 litres of boiling water. Hold for 5 minutes.
  • Drop in stuykmanden and draw off about 1 litre of liquid. Heat the drawn off or turbid portion to between 82-100°C. Raise the mash temperature to 66°C by the addition of 4.2L of boiling water. Hold for 30 minutes. Drop in stuykmanden and draw off about 3.8L of liquid into the turbid portion. Re-raise the temperature of the turbid portion to between 82-100°C.
  • Raise the mash temperature to 72°C by the addition of 4.2 litres of boiling water and hold for 20 minutes. Drop the temperature of the turbid mash to 80°C.
  • Drain the free liquid in the mash tun to the kettle as if you were batch sparging. Gently pour the turbid portion over the grains to bring the mash temperature to 75°C. Hold for 20 minutes.
  • Lauter as normal. Boil for 60 minutes and add the spices 15 minutes before the end of the boil.
  • Ferment on the warmer end of your yeast's temperature range.

(Source: byo.com. Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)