Witbier

Sanitize all brewing equipment (1.5L glass fermenter, airlock, stirring spoon, siphon, 4 x 355ml/12oz glass bottles, capper) by mixing 1 tablespoon of no-rinse brewing sanitizer per 4L of cool water, submerging items for 1 full minute before draining completely; do not wipe dry, as residual sanitizer is flavorless and safe. This prevents off-flavors from unwanted bacteria.

Heat 1.2L of filtered water in a 3L stainless steel stockpot over medium-low heat to 67C (153F). Add crushed pilsner malt, raw wheat, and flaked oats, stirring thoroughly to break up dry clumps. Hold the mash temperature steady at 65–68C (149–154F) for 60 minutes, adjusting heat to low as needed and covering the pot between temperature checks to convert grain starches to fermentable sugar.

After the 60-minute mash, pour the grain and water mixture through a fine-mesh strainer into a second clean 3L stockpot. Gently rinse the trapped spent grains with 500ml of 77C (170F) filtered water to extract remaining sugars, then discard the grains. Bring the collected sweet, golden wort to a rolling boil over medium-high heat, watching closely to prevent sticky boilovers.

Once the wort reaches a steady rolling boil, add 3g of Saaz hops, set a timer for 60 minutes, and adjust heat to medium to maintain a gentle, non-violent boil. With 15 minutes remaining on the timer, add the remaining 2g of Saaz hops, crushed coriander seed, and dried Curaçao orange peel. Keep the pot uncovered for the full boil to allow harsh, off-flavor compounds to evaporate.

When the 60-minute boil ends, immediately remove the pot from heat, cover it, and set it in an ice bath in a clean kitchen sink filled with cold water and ice until the wort cools to exactly 20C (68F), about 15 minutes. Pour the cooled wort into the sanitized fermenter, sprinkle the full 5g sachet of witbier yeast evenly over the wort surface, seal the fermenter lid, fill the airlock to the marked line with sanitizer, and attach the airlock.

Move the sealed fermenter to a dark, temperature-stable spot (like a closet or pantry) held at a steady 18–22C (64–72F) to ferment for 14 days. Leave the fermenter completely undisturbed for the first 7 days, then check that bubbling in the airlock has stopped to confirm primary fermentation is complete.

Once fermentation finishes, dissolve 8g of corn sugar in 30ml of boiling water, cool to 20C (68F), and add the solution to a sanitized bottling bucket. Siphon the beer from the fermenter into the bucket, stirring gently to evenly distribute the sugar, then siphon into sanitized 355ml (12oz) bottles and cap tightly. Store bottles at 18–22C (64–72F) for 7 days to carbonate, then chill for 24 hours before serving.