Castle Malting: Beer recipe Belgian Wheat Beer
Belgian Wheat Beer Beer recipe
ABV 5.5% Color 8 EBC Bitterness 28 IBU
Belgian Wheat Beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.
Glass: Pint Beer Chalice
Temperature: 4-8 °C
For better filtration, add 1-2% Rice hulls.

To promote a good banana aroma, under pitch slightly (0.5g/L), low or no aeration, no head pressure, and ferment at high temperatures (22-26 °C).

To promote clove-like aroma, as WB-06 is a POF+ yeast strain, do the opposite. And to boost it, do a ferulic acid rest in the mashing.

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

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Château Pilsen 2RS 75% / 14.1 kg
Château Wheat Blanc 25% / 4.7 kg

Magnum (12.0% aa) 21.8 IBU / 70 g
Styrian Golding (4.0% aa) 1.4 IBU / 70 g
Citra (12.0% aa) 4.8 IBU / 70 g

SafAle WB-06 70 g

Bitter orange peel 100 g
Cumin 40 g
Coriander 30 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 3.0 L/kg
Mash-in at 63°C
Rest for 40min at 63°C
Rise to 68°C at 1°C/min. Rest for 15min at 68°C
Rise to 72°C at 1°C/min. Rest for 10min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min. Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Citra.
Hop Addition 3: After 85min add Styrian Goldings.
Spices Addition: After 85min add spices.
Whirlpool to remove the trub
Total evap 9.0% Batch size 100L OG 12.5oP Efficiency 85%
Step 3: Fermentation and Maturation
Cool down the wort to 20°C and pitch the yeast.
Ferment at 20°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Attenuation 82% FG 2.30oP
Step 4: Cold Aging and Packaging Cold age the beer at 0°C for 5 days, remove the residual yeast, and carbonate until 3.0 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2.
La Malterie du Château SA (Castle Malting);
Malting Plant: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium; Distribution Center: Rue de l'Orbette 1, 7011 Ghlin (Mons), Belgium; Headquarters: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium; Tel.: +32 87 662095;;
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