Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.050
Target FG 1.012
Est. ABV 5.0%
Bitterness 15 IBU
SRM 4
This Shock Top extract clone recipe is a refreshing and hazy Belgian-style wheat ale characterized by its bright citrus notes and subtle coriander spice. It offers a smooth mouthfeel with a clean, crisp finish that is perfect for warm-weather enjoyment.
Fermentables
8 oz Flaked Wheat (Steep in muslin bag at 155°F for 30 minutes to add grain complexity)
4 oz Flaked Oats (Steep in muslin bag to improve silky mouthfeel)
6 lbs Pilsen Light DME (Base malt extract for a light, clean fermentable profile)
1 lb Wheat Dry Malt Extract (Provides the characteristic wheat proteins for head retention and haze)
Hops Schedule
1 oz Willamette (5% AA) @ 60 min (Provides mild, earthy bitterness to balance the malt)
0.50 oz Hallertau Mittelfruh (4% AA) @ 5 min (Adds subtle floral and spicy aroma)
Yeast
Wyeast 3944 Belgian Witbier – Produces moderate phenols and esters essential for the style; ferments clean.
Additional Ingredients
1 oz Sweet Orange Peel (Dried) (Add at 5 minutes for classic citrus flavor)
0.50 oz Crushed Coriander Seeds (Add at 5 minutes for authentic Belgian spice character)
Brewing Instructions
1
Heat 2.5 gallons of water to 155°F and steep the flaked wheat and oats in a muslin bag for 30 minutes. Do not let the water temperature exceed 170°F.
2
Remove grain bag and bring the water to a boil, adding the LME and DME while stirring to
prevent scorching.
3
Return to a boil and add the Willamette hops for the 60-minute boil duration.
4
At 15 minutes, add a clarifier (Irish moss or Whirlfloc tablet).
5
At 5 minutes remaining, add the orange peel, coriander, and Hallertau hops.
6
Turn off heat and cool the wort rapidly to approximately 80°F.
7
Transfer to your sanitized fermenter and top up with cold water to reach the 5.5-gallon mark.
8
Aerate the wort vigorously and pitch the yeast. Seal the fermenter with an airlock and store in a dark, temperate location.
Notes
Fermentation
Temperature: 67-72°F
Duration: 2 weeks primary, 2 weeks bottle conditioning – Allow to condition for an additional 2 weeks in bottles for best carbonation.
Brew Date:___________ Original Gravity: _________ Final Gravity:__________ ABV: _________
Ingredients
Fermentables
8 oz Flaked Wheat (Steep in muslin bag at 155°F for 30 minutes to add grain complexity)
4 oz Flaked Oats (Steep in muslin bag to improve silky mouthfeel)
6 lbs Pilsen Light DME (Base malt extract for a light, clean fermentable profile)
1 lb Wheat Dry Malt Extract (Provides the characteristic wheat proteins for head retention and haze)
Hops Schedule
1 oz Willamette (5% AA) @ 60 min (Provides mild, earthy bitterness to balance the malt)
0.50 oz Hallertau Mittelfruh (4% AA) @ 5 min (Adds subtle floral and spicy aroma)
Yeast
Wyeast 3944 Belgian Witbier – Produces moderate phenols and esters essential for the style; ferments clean.
Additional Ingredients
1 oz Sweet Orange Peel (Dried) (Add at 5 minutes for classic citrus flavor)
0.50 oz Crushed Coriander Seeds (Add at 5 minutes for authentic Belgian spice character)
