Wyeast Lab’s Witbier

Wyeast Lab Homebrew Recipe

Robert Beezer created this seasonal Witbier recipe using strain 3463-PC Forbidden Fruit. This widely-used strain is common in the production of Witbier and Grand Cru — producing spicy phenolics, balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish complements the wheat malt, orange peel and spice additions typical of Wits.

“I first learned how to home-brew while studying Biochemistry at Linfield College, when I took a brewing science course taught by one of my chemistry professors. The ease at which I could apply my education to brewing intrigued me and the hobby quickly grew into a passion. After college I chose to pursue a Master’s degree in Food Science at Washington State University, where my studies focused on topic of fermentation science. Currently, I am working as a Production Lab Technician at Wyeast Laboratories and continue to home-brew in my free time.”

Robert Beezer, Wyeast QC/Production Lab Technician

Homebrew Recipe

WITBIER

5 Gallon batch (19 L)

Original gravity: 1.040 °P

Final gravity: 1.005 °P

ABV: 4.5%

Fermentables

• 5.0 lbs (2.27 kg) Pilsen 
• 4.5 lbs (2.04 kg) White Wheat malt
• 0.5 lb (0.23 kg) Munich Light malt

Hops

• 1.0 oz (28.3 g) East Kent Goldings (boil 60 minutes)
• 1.0 oz (28.3 g) Citra (boil 10 minutes)

Adjuncts

• Zest of one naval orange (boil 10 minutes)  
• 0.5 oz (14.2 g) crushed coriander (boil 10 minutes)

Yeast

• Wyeast 3463-PC Forbidden Fruit

Additional Directions

• Mash at 150 °F (65.6 °C) for 60 minutes
• Boil 90 minutes