Since I’m currently travelling and I don’t have access to a brewing set up. I’ve taken a wit recipe that looks good from over at the The Mad Fermentationist and reproduced it here. He has much more extensive instructions than I’ve included here, so I’d strongly recommend that you read the original post before brewing this beer. From the original post:
Rather than take an IPA recipe and swap out the American/English strain for an abbey, I started with a standard wit with WY3711 French Saison (which worked previously) and blasted it with late-boil and dry hopping. I went with a blend of hops (Citra, Mosaic, and Simcoe) that I used previously in Simcoe & Sons Pale Ale, which was fermented with Conan. I allowed the wit to cool uncovered for about 40 minutes before adding the hop stand addition. The lower temperature is supposed to preserve some of the more volatile hop oils (and avoid additional IBUs), however I was underwhelmed with the hop character before dry hopping.
In addition to the character of the yeast, I counted on the subtle spicing with the classic duo of coriander and orange peel to bridge the gap from hops to yeast. Each contains compounds that are also derived from American hops (like citronellol and linalool). I prefer the Fruit Pebbles character of Indian coriander (as I’ve talked about previously), rather than the standard supermarket variety. Rather than fresh zest, I added sweet dried orange peel from Penzey’s in place of the pithy bitter Curaçao variety usually sold for brewing (and added to many classic Belgian wits).
Read the Entire Article Here