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Wicked Messenger Wit

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Wicked Messenger Wit

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5 Star Rating  4.5 stars based on 2 votes
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Beer Style: White (Wit) 
Recipe Type: extract
Yield: 5 gallons


Belgain style ale with bitter and sweet orange peel, and coriander. Great beer for those hot summer days!

Recipe updated 2.19.18


  • 1 oz Hallertauer, pellet 3.8% (60 min)
  • 7 lbs Sorghum Syrup (30 min; see 'Brewing Instructions')
  • 0.25 oz bitter orange peel (20 min)
  • 0.5 oz sweet orange peel (20 min)
  • 1 tsp yeast nutrient (20 min)
  • 8 oz maltodextrine (5 min); Dissolve in warm water before adding to boil
  • 0.50 oz Hallertauer, pellet 3.8% (5 min); Substitute with Fuggles Hops and use WB-06 for a Belgian Blonde style beer
  • 0.25 oz coriander seed, cracked (flameout)
  • 1 pkg SafBrew Specialty Ale (T-58); Alternative Yeast Options: US-05 or WB-06 which will both alter the final beer
  • Brewing notes: Adapted from Wingdigstat's White Riot Belgian

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Beer Profile

Original Gravity: 1.059
Final Gravity: 1.012
Alcohol by Vol: 6.1%
Color SRM: 4.0
Bitterness IBU: 15.9
Recipe Type: extract
Yield: 5.0 Gallons
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Bring water to boil, add hops, fermentable sugars and other ingredients according to schedule. Achieve hot break after adding fermentable sugars.

When adding Sorghum Syrup at 30 minutes, pause timer until the wort returns to a boil, then resume timer before adding remaining ingredients.

Chill wort until appropriate temperature to pitch yeast.

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