The Witbier is a very important addition to the Belgian Beer Series. This ridiculously refreshing beer with citrus and coriander added has a smooth silky mouthfeel, making it a delicious brew any time of year!
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Recipe for 5 gallons, your efficiency may vary:

"The Town Wit-iot"

4.0% ABV 14 IBU

5 lb Dingemans Belgian Pilsner Malt (45.5%)
2.5 lb Flaked Wheat (22.7%)
1.5 lb Spelt Malt (13.6%)
1 lb Flaked Oats (9.1%)
1 lb Red Wheat Malt (9.1%)

Mash:
Single Infusion mash at 154 F (67 C) for 60 min

Water: Neutral triple-filtered water
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.

60 min boil
60 min - 2 oz (56g) Styrian Goldings (2.5% AA)
5 min - 2g Grains of Paradise, 3g Coriander,1 whole orange peel

OG: 1.042

Yeast: Imperial B44 Whiteout

Ferment pitching at 65 F (18 C), and ferment for 10-14 days

FG: 1.012
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0:00 Intro and welcome
0:35 Beer description and approach
2:33 Recipe
5:43 Brew day
9:55 Fermentation plan
13:56 Fermentation follow-up
14:25 Pour and tasting notes
18:31 Guest tasting panel
21:11 Potential improvements
24:27 Outtakes
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