Do you want to stay logged in?

For your security, you will be logged out shortly.

Not Rated (not yet rated) 

Beer Style: White (Wit) 
Recipe Type: all-grain
Yield: 5 gallons


And incredibly aromatic wit, that has incredible citrus and tropical notes, and delivers a nice, dry, spicy finish that will have you finishing this beer quicker than you thought you would- incredible foam stability as well.


  • Malts:
  • 6# Pale Rice Malt
  • 2.5# Pale Buckwheat Malt
  • 1.5# Flaked Oats
  • 1.5# Cara Millet Malt
  • 1.5# Vienna Millet Malt
  • .5# Crystal Rice
  • Adjuncts:
  • 1# Rice Hulls
  • .5 oz Sweet Orange Peel
  • .5 oz Bitter Orange Peel
  • 1 oz Coriander
  • .5 oz Grains of Paradise
  • .5 oz Dried Ginger
  • 1/2 tab Whirfloc
  • 2 tsp Yeast Nutrient
  • .5# MaltoDextrin
  • Hops:
  • 1 oz German Spalt
  • 1 oz Aus Vic Secret
  • 1.75 oz Comet
  • Yeast:
  • Favorite Wit specific yeast or Belgian Yeast (I used wild strain home cultivated)

Additional Instructions

Primary Ferment: 10
Secondary Ferment: 3

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.010
Alcohol by Vol: 6.5%
Color SRM: 8.0
Bitterness IBU: 25.0
Recipe Type: all-grain
Yield: 5.0 Gallons
printer icon


Mash in all ingredients at 135F - 30-minute Beta Glucan Rest (Strike water will need to be around 150F) (at 15 minutes check the mash- should feel "pillowy")
Raise Temperature to 155 - Rest for 2.5 hours
1 oz Spalt - 60 min
Adjuncts - 15 minutes
1 oz Aus Vic Secret - WP (45 min hop steep at 200F)
Pitch yeast at 67F, if needed raise 1 degree per day until you get to 77F
Depending on yeast flocculation (or lack there of)- dry hop may be what helps keep haze stability
Dry hop 1.75 oz Comet for three days at end of primary (lowering temperature to 60F)
If hops still in suspension- rack to secondary cold crash for up to 3 days
Bottle condition if you like (I kegged)- usually finishes within 2-3 weeks

Copyright © 2024 Gluten Free Home Brewing
Privacy Policy