Chilly - A Chili Wit

Extract Recipe

Submitted By: tgrier (Shared)
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Brewer: Tony Grier
Batch Size: 5.00 galStyle: Witbier (16A)
Boil Size: 3.74 galStyle Guide: BJCP 2008
Color: 5.2 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 17.6 IBUsBoil Time: 75 min
Est OG: 1.048 (12.0° P)
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 4.8%Taste Rating: 30.0

Amount Name Type #
3 lbs 4.80 oz LME Pilsen Light (Briess) (2.3 SRM) Extract 1
3 lbs 4.80 oz LME Wheat (Muntons) (8.0 SRM) Extract 2
0.75 oz Tettnanger [4.5%] - Boil 60 min Hops 3
0.75 oz Saaz [4.0%] - Boil 30 min Hops 4
0.25 oz Saaz [4.0%] - Boil 15 min Hops 5
0.25 oz Coriander Seed (Boil 15 min) Misc 6
0.25 oz Orange Peel, Bitter (Boil 15 min) Misc 7
1 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 8
1.00 Chili Pepper (Bottling 0 min) Misc 9

Taste Notes

Taste is creamy with "Blue Moon" like flavors. Goes down real nice. Creamy head that lasts. Overall GREAT beer. Vanilla is good addition.


Did not get good boil. May want to try with good 60-90 min boil and see if this improves. Will be a real winner of so as it is good now. Lager-ed 10 bottles, 2 with chilly peppers. Opened one and it was flat so took all out of fridge, shook and left in 70deg area. Check these for taste and other differences. Color: more yellow than whitish (maybe boil?) cloudy as expected Smell: Initially REINGOLD! Later more "Belgian" like Taste: Nice tingle, vanilla, orange , creamy with classic Belgian like finish (Duval, Trimins) Added 1/2 bean maybe try full bean next time. Continue to extract the inner part of the bean to boil at 5 min mark. Try all grain next?