Grapefruit Witbier has a full, round mouthfeel of funky, yeasty, citrusy, bready flavors and aromas. Clean, zippy finish.
Yields 5 gallons, extract batch
7 lbs Wheat Malt Extract
8 oz Vienna Malt
8 oz Wheat Malt
1 oz Czech Saaz for bittering 4.0%AA (60 minutes)
1 oz Czech Saaz for aroma (10 minutes)
3 Tbs coriander seeds, crushed
Peels of 4 tangerines
Peels of 3 grapefruits
White Labs Belgian Wit Ale Yeast (WLP400)
Heat three gallons of water to 160°F, turn off the heat, and steep the milled Vienna and wheat malts for 15 minutes. Remove and discard the grains and bring the grain tea to a boil. Turn off the heat and stir in the two cans of malt extract until completely dissolved. Bring back to a boil, add 1oz Czech Saaz hops, and boil for one hour total.
@10 minutes remaining add 1 more ounce of Saaz hop pellets.
@5 minutes remaining add ca. 3 Tbs crushed coriander seeds and the peels of 4 tangerines and 3 grapefruits.