Cumin is often used as a complementary addition. Chamomile and lemon grass can add an airy edge to summer wits alongside coriander. Also consider culinary lavender, rose hips, heather tips and hibiscus flowers. Cinnamon, cumin, cardamom, ginger, juniper berry, peppercorn and grains of paradise would add a flicker of heat or holiday warmth, and licorice or star anise would pair well with darker versions of witbier. Common culinary herbs are certainly not out of the question either.
Classic Witbier (all-grain)
OG 1.050, 20 IBU
Mash the following with the cereal/malt mash outlined in the article:
Cereal mash: 4# raw wheat, 0.5# raw oats, 1# Belgian Pilsner malt
Malt mash: 5# Belgian Pilsner malt
Bittering hops: 1 oz. Saaz, 60 minutes
Flavor/aroma hops: 1 oz. Saaz, 10 minutes
Add 0.75 oz fresh ground coriander, 0.50 oz bitter orange peel, and 0.25 oz chamomile or cumin 5 minutes before knockout.
Ferment with Belgian witbier yeast
For a faux classic Witbier, replace the raw grains with flaked, and mash with a 2-step infusion. For extract, replace the grains with 6# of wheat DME.
Red Hot Wit (partial-mash)
OG 1.060, 25 IBU
Mash the following with the 2-step infusion mash outlined in the article :
1# Caramunich III®
3# wheat malt
3# Vienna malt
Sparge as normal and add 4# wheat DME. Bring total volume to 5.5 gallons, and bring to a boil.
Bittering hops: 1.5 oz Halletauer
Flavor/aroma hops: 1 oz Saaz, 10 minutes
Add 0.75 oz fresh ground coriander, zest of one orange or two tangerines, and 0.25 oz fresh ground grains of paradise or white pepper 5 minutes before knockout.
Ferment with Belgian witbier yeast.
K. Florian Klemp is an award-winning homebrewer and general hobbyist who thinks there is no more sublime marriage than that of art and science.