3463-PC Witbier Recipe

September 30, 2019 11:14 pm Published by

Witbier

Our very own Robert Beezer (a Wyeast Lab Tech), has created a delicious Witbier recipe using strain: 3463-PC. This widely-used strain is common in the production of Witbier and Grand Cru — producing spicy phenolics, balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish complements the wheat malt, orange peel and spice additions typical of Wits.


“I first learned how to home-brew while studying Biochemistry at Linfield College, when I took a brewing science course taught by one of my chemistry professors. The ease at which I could apply my education to brewing intrigued me and the hobby quickly grew into a passion. After college I chose to pursue a Master’s degree in Food Science at Washington State University, where my studies focused on topic of fermentation science. Currently, I am working as a Production Lab Technician at Wyeast Laboratories and continue to home-brew in my free time.”

Robert Beezer, Wyeast QC/Production Lab Technician


RECIPE: 3463-PC Witbier

5 Gallon batch (19 L)

Original gravity: 1.040 °P

Final gravity: 1.005 °P

ABV: 4.5%

Fermentables:

  • 5.0 lbs (2.27 kg) Pilsen 
  • 4.5 lbs (2.04 kg) White Wheat malt
  • 0.5 lb (0.23 kg) Munich Light malt

Hops:  

  • 1.0 oz (28.3 g) East Kent Goldings (boil 60 minutes)
  • 1.0 oz (28.3 g) Citra (boil 10 minutes)

Adjuncts:

  • Zest of one naval orange (boil 10 minutes)  
  • 0.5 oz (14.2 g) crushed coriander (boil 10 minutes)

Yeast:  

  • Wyeast 3463-PC Forbidden Fruit

Additional Directions: 

  • Mash at 150 °F (65.6 °C) for 60 minutes
  • Boil 90 minutes

More Recipes to Come

All season we’ll be introducing homebrew recipes that use strains from our Global Lagers limited release. These strains are only available for homebrewing now through December 2019.




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