Golden Haze Belgian Witbier – Extract Recipe
Golden Haze Belgian Witbier is a light, refreshing Belgian-style wheat beer with bright citrus and subtle spice character. A generous wheat malt base creates a soft, smooth mouthfeel and naturally hazy appearance, while orange and coriander bring fresh citrus, gentle spice and classic Witbier character. Tettnang hops provide a delicate balancing bitterness without overpowering the beer, while Premium Ale Yeast keeps the finish refreshing and allows the orange, coriander and wheat flavours to shine. Light, aromatic and highly drinkable, this is a refreshing wheat beer that's particularly well suited to warmer weather.
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Ingredients
Everything you need to brew this recipe.
Fermentables
2 ITEMS- Black Rock Orange & Coriander Witbier 1.7kg
- Morgan's Master Malt Wheat 1.5kg
Yeast
1 ITEM- Premium Wheat Yeast 15g
Hops
1 ITEM- Tettnang Steep
Other
0 ITEMSRecipe Details
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Preperation
Clean and sanitise all brewing equipment, including your fermenter, spoon, thermometer, airlock, hydrometer, bottles or keg gear.
- Check that your ingredients are ready, including Malt, Hops, Yeast and anything else provided with the kit.
- Mill the grain if it is not already milled. Note: Rolled Adjuncts DO NOT need Milling.
- Fill mash vessel and heat strike water to the temperature listed on the recipe sheet.
- If sparging, prep sparge water.
- Add water treatment. All water treatment on our recipes is based on RO, so adjust accordingly.
Brew
Once at temp, stir in the Malts and Adjuncts unless otherwise noted.
- Hold the mash until conversion is complete.
- Recirculate if required by your setup, then sparge and collect your wort.
- Bring the wort to a rolling boil.
- Add hops according to your hop schedule.
- Complete the boil, then turn off the heat.
- Add any late hop or whirlpool additions IF required by your recipe sheet to help preserve aroma and flavour.
- Chill the wort as quickly as possible to yeast-pitching temperature.
Ferment
Transfer the cooled wort to a clean, sanitised fermenter.
- Aerate well before pitching yeast.
- Take and record your original gravity if desired.
- Pitch the yeast once the wort is at a suitable fermentation temperature.
- Place the fermenter somewhere with stable temperature control.
- Ferment in the recommended range for the yeast provided with the recipe.
- Allow primary fermentation to get underway and monitor activity over the first few days.
- IF dry hopping, add at the stage recommended by your recipe sheet.
- Leave the beer to finish fermenting fully before packaging.
Bottle or Keg
Confirm fermentation is complete by checking that gravity is stable across two readings on separate days before packaging.
- Optional: Cold crash to improve clarity, dependent on style.
- Once fermentation is complete, package the beer carefully to avoid introducing oxygen.
Bottling:
- Transfer the beer gently into sanitised bottles, leaving sediment behind.
- Add priming sugar or carbonation drops at the correct rate for your bottle size.
- Seal bottles immediately with sanitised caps.
Kegging:
- Transfer the beer gently into a sanitised keg with minimal splashing.
- Purge the keg with CO₂ if possible to help protect hop character and freshness.
- Once filled, chill and carbonate the keg to the desired level.
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Bottling Gear for Brew Day
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