Recipe for a lovely holiday ale as brewed by Cody Myers-Miller and seen sampled in Chop & Brew – Episode 55. The unique thrill of this spicy beer comes from the addition of cardamom, in place of the witbier style’s more often used coriander. Thanks to Cody for allowing Chop & Brew to reprint and share the recipe.

Cody’s Christmas Wit

All grain, for 11 gallons
OG: 1.066
FG: 1.017
ABV: 6.6%
IBU: 19
SRM: 7

Ingredients

Malts

• 14 lbs Pilsner
• 7.5 lbs Flaked Wheat
• 0.25 lb Vienna
• 1.0 lb Rice Hulls

Hops

• 3.0 oz Hallertau (German) [4.6%AA] @ 60 minutes

Other Additions

• 3.0 oz Sweet Orange Peel @ 5 minutes
• 1.0 oz Cardamom @ 1 minute

Yeast

• Wyeast 3944 Belgian Witbier (2 smack packs or yeast starter)

Process

Mash grains with strike water to achieve mash temperature of 160°F. Let rest one hour.

Sparge to collect 12 gallons of wort. Add heat and bring to a boil.

Boil for 60 minutes, adding hops and other additions as noted above.

After 60 minutes, remove from heat. Chill wort to temperature for pitching yeast.

Ferment at 66°F until targeted FG is achieved.

Bottle or keg to a medium-high level of carbonation level. Make it spritzy!