In 2008, Patrick Rue decided to take his passion for homebrewing and turn it into a career by opening The Bruery in Orange County, California. With recipes like this Black Orchard Wit, a Belgian Specialty Ale it’s no surprise that Rue’s boutique craft brewery has become a great success. The coriander, chamomile and curacao orange peel in this recipe provides a complex nutty, spicy, and citrus flavor you can’t get enough of. Use the recipe below to brew your own batch of The Bruery’s Black Orchard Wit.
For 5 Gallons (19 L)
- 4.5 lb (2.0 kg) Domestic Two-Row malt
- 5.0 lb (2.3 kg) Flaked Wheat
- 1.0 lb (0.5 kg) Flaked Oats
- 1.0 lb (0.5 kg) Franco-Belges Munich Malt II
- 0.75 lb (0.3 kg) Carafa (cold steeped)
- 0.5 oz (14 g) Magnum pellets hops, 12.0% a.a. (First wort hops)
- 1.0 oz (28 g) Curacao Orange Peel (5 min)
- 0.5 oz (14 g) Coriander (5 min)
- 0.5 oz (14 g) Chamomile (5 min)
- The Bruery’s Yeast (culture from a bottle) or use your favorite Belgian Ale strain
- Original Gravity: 1.056
- IBU: 14
- SRM: 26
To brew Black Orchard Wit, mash grains (except carafa) for 60 minutes at 146°F (63°C). Steep carafa malt in 0.5 liter of cold water for 20 minutes and strain. Add to the boil kettle and repeat with another liter of water. Add hops and bring to a boil.
Boil 60 minutes, adding spices to the last 5 minutes of the boil.
Chill to 66°F (19°C) and transfer to fermenter. Add yeast and aerate well.
Ferment one week, allowing temperature to rise into the low 70s °F (21-23°C), then rack to secondary. Age two weeks then bottle or keg.
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SRC: Find the Extract option for this Belgian Specialty Ale Recipe at: www.homebrewersassociation.org/homebrew-recipe/the-bruerys-black-orchard-wit/