Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Vienna Lager with a lightly sweet toasty aroma and a delicate malt backbone and a balanced, dry, crisp finish.

L2 VIENNA LAGER

Clean, classic Bohemian style Pilsener made with Saaz hops.

LI PILSNER

Fermented in red wine barrels. Complex fruitiness with subtle oak and balanced tannins.

HI OAK AGED ZIN SAISON

Refreshing tart lightly soured golden ale. Soft fruit flavors and aroma from a combination of Huell Melon and Nelson Sauvin hops.

G4 TART GOLDEN ALE

G3 GOLDEN ALE BELGIAN PALE ALE

A complex web or aromas, with notes of ripe fruit and straw which turn more earthy as the beer ages.

F4 3X BRETT FARMHOUSE BELGIAN ALE

Buckwheat, Vienna, and Pilsner malt. Round in flavor and mouthfeel with a light toasty sweetness and dry finish.

BDGI BUCKWHEAT BIERE DE GARDE

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Heat approximately 4.5 gallons (adjust for system losses) of brewing water to about 162°F (72°C) to achieve a mash temperature around 152°F (67°C).

Heat Strike Water

Add the crushed pilsner malt, wheat malt, flaked oats, and light crystal malt to the mash tun. Pour the strike water over the grains, stir thoroughly to remove dough balls and ensure even temperature. Target mash temp: 150–154°F (65–68°C); 152°F (67°C) is recommended for a balanced body and moderate fermentability. Rest for 60 minutes.

Mash In

Raise the mash temperature to 168–170°F (76–77°C) by adding near-boiling water or direct heat, hold 5–10 minutes to improve wort flow during lautering.

Mash Out

Sparge the grain bed with enough water at 170°F (77°C) to collect ~6.5 gallons of wort (adjust for system losses). Collect into your kettle.

Sparge

Bring the collected wort to a vigorous boil. Watch for boilovers; remove hot break as necessary.

Bring to a Boil

At the start of the 60-minute boil, add 0.5 oz Saaz (or Tettnang) bittering hops. Continue boiling.

Add Bittering Hops

With 10–15 minutes left in the boil, add 1 tsp Irish moss or Whirlfloc if using to help clarity.

Add Irish Moss

With 5 minutes remaining in the boil, add the crushed coriander seed (lightly crushed in a mortar/pestle or spice grinder), dried Curaçao bitter orange peel, and dried chamomile flowers. If you want a softer chamomile character, steep the chamomile in a small muslin bag to make removal easy.

Add Spices

If using the optional 0.25 oz Saaz for aroma, add it at 0 minutes (flameout) or with 5 minutes left depending on desired hop aroma.

Late Hop/Aroma (optional)

At flameout, chill the wort rapidly to about 68°F (20°C) using a wort chiller or ice bath to minimize infection risk and hop degradation.

Cool Wort

Transfer the chilled wort to a sanitized fermenter. Aerate well (shake, splash, or use oxygen). Rehydrate or prepare the Belgian wit yeast per manufacturer instructions and pitch at 66–70°F (19–21°C).

Pitch Yeast

Ferment at 66–72°F (19–22°C). Expect vigorous fermentation for 3–5 days, then slower activity. For traditional esters, maintain the mid- to upper range (68–72°F). Fermentation should be mostly complete in 7–10 days.

Primary Fermentation

If desired, rack to a secondary for a few days of conditioning to clear, or leave in primary for 2–3 weeks total. Cold crashing (if possible) to near 40–50°F (4–10°C) for 48–72 hours will help clarity but is optional for a witbier.

Secondary/Conditioning (optional)

Dissolve 3.3 oz (approx. 93 g) corn sugar (dextrose) in 1–2 cups of boiling water, cool to room temperature, and sanitize any container used.

Prepare Priming Sugar

Rack the beer into a sanitized bottling bucket, gently stir in the cooled priming solution to evenly distribute. Bottle into sanitized bottles and cap. Expect natural carbonation in 10–14 days at ~68°F (20°C).

Bottle

If kegging, carbonate to 2.5–2.8 vols CO2 using CO2 tank or force-carbonation. Chill and serve.

Kegging (alternative)

Serve chilled (45–50°F / 7–10°C) in a tulip or wheat beer glass. Expect a pale hazy straw color, soft bready/wheaty malt character, light citrus and floral notes from the Curaçao orange peel and chamomile, and a mild spicy-coriander accent. Best enjoyed fresh within 2–3 months.

Pilsner malt (2-row pale can be used)

Bayer/Wheat malt (malted wheat)

Flaked oats (optional, for mouthfeel)

Light crystal malt (10L)

Saaz hops (or Tettnang) - bittering

Saaz hops (or Tettnang) - aroma (optional)

Coriander seed, whole

Dried Curaçao (bitter) orange peel or bitter orange peel

Dried chamomile flowers

Irish moss (or Whirlfloc) - clarifier (optional)

Belgian Wit ale yeast (e.g., Wyeast 3944, White Labs WLP400, or a dry Belgian wit strain)

Water (brewhouse)

Priming sugar (for bottling) - corn sugar/dextrose

Campden tablet (optional, to remove chlorine if using city water)

Sanitizer (e.g., Star San)

Adjust your mash and sparge water to the listed mineral additions to build a minerally profile reminiscent of traditional Gose. Dissolve 12 g NaCl (table salt), 1.5 g gypsum (CaSO4) and 0.5 g calcium chloride into the mash water (16 L). Mix thoroughly.

Adjust water

Heat mash water to strike temperature for a single infusion mash targeting 65°C (149°F) mash temperature. Dough in crushed Pilsner/2-row (4.5 kg), wheat (1.0 kg) and acidulated malt (0.15 kg). Rest 60 minutes at 65°C (149°F) to produce a moderately attenuating, slightly dry body suitable for a crushable Gose. Stir and maintain temperature; perform an iodine test near the end to ensure conversion.

Mash schedule

Sparge with 12 L of 75–78°C water until you collect your pre-boil volume (~23–24 L). Collect target pre-boil gravity appropriate for ~1.046 SG (adjust as needed for system losses).

Bring the wort to a vigorous 60-minute boil. No significant bittering hops are used; this is a low-hop Gose. At 10 minutes left in the boil, add the crushed coriander seeds (6 g) in a muslin bag and lime zest (6 g) or reserve half of the zest for a later addition/conditioning if you prefer a fresher lime aroma. Also check and adjust final boil volume to reach approximately 20 L post-boil.

At flameout, whirlpool and allow wort to cool briefly (to ~80°C). Add the Hallertau Blanc hops (40 g) into the whirlpool. Let steep in the whirlpool for 15–20 minutes to extract bright floral and lime-like hop aromatics with minimal bitterness.

Cool the wort rapidly to pitching temperature (18–20°C for ale yeast or desired yeast temperature). If kettle-souring using Lactobacillus, cool only to 40–45°C and hold for lactic fermentation per kettle-souring steps below before boiling; otherwise proceed to cooling and transfer.

If you want a pronounced lactic tang, perform kettle souring: after mash-out and initial boil (or skip boil before souring per your process), cool wort to 40–45°C, oxygenate lightly, and pitch Lactobacillus culture (5 g or manufacturer recommendation). Hold at 40–45°C for 18–36 hours, monitoring pH until it reaches 3.3–3.6 (target ~3.4 for balanced acidity). Once desired acidity is reached, bring wort to a boil for 15 minutes to kill bacteria, then proceed with hop additions and whirlpool as above.

Transfer cooled wort (~18–20°C) to a sanitized fermenter and pitch ale yeast (11 g, rehydrated or starter as preferred). Ferment at 18–20°C for primary fermentation. Expect active fermentation to complete in 4–7 days for a low-OG Gose.

Monitor gravity; final gravity target around 1.006–1.010 for a crisp, crushable body. If using kettle-souring, the sourness should already be present; if not, you can perform a controlled souring in the fermenter with Lactobacillus but this requires oxygen control and risk management.

When fermentation is near complete (2–3 gravity points from final), add a light dry hop addition to preserve delicate hop aromatics: 15 g Amarillo or Citra in a sanitized mesh bag or free in the fermenter for 24–48 hours. This will add bright citrus and floral top notes—avoid longer contact to minimize grassy character.

If you saved half the lime zest, add the remaining fresh zest into the fermenter during this finishing period (or in the keg) for a fresher lime aroma and flavor. Sanitize zest by briefly blanching in boiling water for 10–15 seconds and cooling before adding, or add directly if you accept small microbial risk (not recommended).

Ensure the 12 g of NaCl added to your mash water has integrated into the overall flavor. If you prefer the salt to be more perceptible, you can add up to an additional 2–4 g at bottling/kegging, but taste first. Gose should have a gentle saline lift, not be salty.

When final gravity and flavor are as desired, transfer beer to keg or bottling bucket. If bottling, add priming sugar (6 g for small batch—scale depending on batch size; this recipe quantities assume ~20 L; typical priming for 2.2 volumes CO2 in 20 L is ~140 g dextrose — adjust appropriately) and bottle. If kegging, carbonate to 2.2–2.8 volumes CO2 (a higher carbonation suits Gose).

Cold crash for 24–48 hours to clarify if desired, then package. Age briefly 1–2 weeks to allow flavors to marry; Gose is best fresh and bright—serve cold (4–7°C).

Pilsner / 2-row pale malt

Wheat malt (flaked or malted)

Acidulated malt (for slight sour/low pH)

Hallertau Blanc (or Nelson/Sorachi-type if desired) - whirlpool

Amarillo or Citra - dry hop (optional for extra citrus/floral)

Brewing salt (sodium chloride / table salt)

Gypsum (calcium sulfate)

Calcium chloride (to balance sulfates)

Coriander seeds (lightly crushed)

Lime zest (from fresh limes), for kettle and/or conditioning

Ale yeast (neutral, e.g., Safale US-05 or Wyeast 1056)

Lactic culture (Lactobacillus plantarum direct pitch or kettle souring culture) - optional if kettle-souring

Lactose (optional small portion for body - not traditional)

Mash water (adjusted to target profile)

Sparge water

Priming sugar (if bottling)

Heat approximately 4.0 gallons of brewing water to 165°F (74°C). Pour into mash tun and add grains (Pilsner malt, wheat malt, Belgian aromatic/vienna, CaraMunich, flaked oats). Aim for a mash temperature of 152°F (67°C). Hold mash for 60 minutes, stirring to ensure even hydration and conversion.

Strike and Mash

Heat mash to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve lauter flow.

Sparge with enough water at 170°F (77°C) to collect ~6.0 gallons of wort in the kettle (adjust to yield ~5.0 gallons finished beer). Drain slowly to avoid channeling.

Bring wort to a vigorous boil and begin a 60-minute timed boil. Watch for boil-overs, especially early in the boil.

Wort Boil

At the start of the 60-minute boil, add 0.5 oz Hallertau (or Styrian Golding) to provide a gentle, low bitterness appropriate for a Belgian wit. Also add 1 tsp Irish moss at 15 minutes remaining (or add whirlfloc with 10-15 minutes left).

Bittering Hop Addition (60 min)

At 10–15 minutes left in the boil, add 0.5 oz Tettnang (or Saaz) hops and 1.0 oz bitter orange peel. This will preserve aromatic oils and bright citrus character without adding harsh bitterness.

Late Hop and Orange Peel (10-15 min)

Turn off heat at end of the 60-minute boil and perform a 10–20 minute whirlpool. Add 1.0 oz dried hibiscus petals directly to the kettle at flameout or during whirlpool. The hibiscus will impart color (pinks/reds) and a light tart floral note. Steep in whirlpool for 10–20 minutes, aiming for a whirlpool temperature of ~180–185°F (82–85°C) for efficient flavor extraction without extracting harsh tannins.

Hibiscus Addition (Whirlpool/End of Boil)

Quickly chill the wort to 68–70°F (20–21°C) using an immersion chiller or counterflow chiller. Transfer wort to a sanitized fermenter, leaving most of the trub and spent hibiscus behind in the kettle.

Aerate or oxygenate the wort sufficiently (e.g., shake, splash, or pure O2). Rehydrate or prepare the Belgian wit yeast according to manufacturer's instructions and pitch at 68–70°F (20–21°C). Add 0.5 tsp yeast nutrient if using.

Ferment at 68–72°F (20–22°C) for primary fermentation. Expect active fermentation for 3–7 days; allow fermentation to slow for an additional 5–7 days to finish. Monitor gravity until stable for 2–3 days.

If additional citrus or hop aroma is desired, you may add a small dry hop addition (0.25 oz Tettnang or citrusy hop) and/or 0.25 oz dried hibiscus in a sanitized hop bag after primary fermentation has slowed (3–5 days into fermentation). Leave on for 2–4 days to avoid vegetal or astringent extraction.

Optional Dry Flavor Additions

Measure final gravity to confirm fermentation is complete. Boil 3.5 oz corn sugar in 0.5 cups water for 3–5 minutes, cool, and add to sanitized bottling bucket.

Prepare for Bottling

Rack beer gently into the bottling bucket on top of the priming solution to mix evenly without excessive aeration. Fill and cap bottles.

Transfer and Prime

Condition bottles at room temperature (68–72°F / 20–22°C) for 2 weeks for carbonation, then cold condition for 1–2 weeks to reduce yeast haze and improve clarity and flavor.

Bottle Conditioning

Chill to 45–50°F (7–10°C). Pour gently to leave sediment in bottle. Expect a light straw to pale pink color with subtle hibiscus tint, bright citrus aroma from orange peel, and a soft, spicy Belgian yeast character. Serve in a tulip or Belgian-style glass.

Serving

Pilsner malt

Wheat malt (Wheat malt, not white wheat extract)

Belgian aromatic or vienna malt

CaraMunich or light crystal 40L

Flaked oats

Hallertau or Styrian Golding hops (4.5% AA)

Tettnang or Saaz hops (3.5% AA) - late hop

Bitter orange peel (dried Curaçao or Seville orange peel)

Dried hibiscus petals (whole, edible)

Irish moss (or Whirlfloc tablet)

Belgian Wit yeast (e.g., Wyeast 3944, White Labs WLP400, or Safbrew WB-06)

Yeast nutrient (optional)

Water (brewing water, adjusted to moderate mineral profile)

Corn sugar (dextrose) for priming

Priming water (for dissolving sugar)

Heat 4.5 gallons (17 L) of brewing water to 165°F (74°C). If necessary, add a Campden tablet per manufacturer's instructions and let sit 5 minutes. Mash in the crushed grains (Pilsner, Belgian pale, aromatic, Carapils) and hold at 149–152°F (65–67°C) for 60 minutes for a moderately fermentable wort that yields a dry but slightly full Belgian Tripel body.

Prepare mash

After 60 minutes, perform a mashout by raising mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lauter performance.

Sparge with enough water at 168°F (76°C) to collect approximately 6.5–7.0 gallons (24.6–26.5 L) of pre-boil wort depending on system losses. Target pre-boil volume to yield ~5.5 gallons (21 L) into the fermenter after the boil and losses.

Dissolve the candi sugar (clear) into a cup of 150–160°F (65–71°C) sparge water or add directly to the kettle near the end of the boil (see below). Aim to incorporate it so it fully dissolves.

Bring the collected wort to a vigorous rolling boil. Watch for boilovers for high-sugar Belgian worts.

Bring wort to boil

At the start of a 90-minute total boil, add 1 oz Styrian Golding or Saaz for bittering. A traditional Tripel often uses a long boil (75–90 minutes) to develop Maillard complexity and concentrate the wort; use 90 minutes if you want more color and depth.

Bittering addition

With 15 minutes remaining in the boil, add 1 oz Hallertau (or similar) and 1 tsp Irish moss (or the whirlfloc tablet at 15 minutes) to help with clarity. Add the candi sugar now if you did not add during sparge: stir to fully dissolve.

Flavour/aroma hops and clarifier

If you want a more neutral, dry finish without strong maltiness, keep the boiled time at 75 minutes and adjust additions accordingly. Longer boils will darken slightly and add caramel/toffee notes.

At flameout, chill the wort quickly to 68–70°F (20–21°C) using a plate chiller, immersion chiller, or ice bath. Rapid cooling preserves hop aroma and reduces DMS risk.

Transfer chilled wort to a sanitized fermenter, leaving as much trub behind as practical. Top up with boiled/cooled water to reach 5.0–5.25 gallons (19–20 L) if necessary. Measure original gravity (OG); target OG is 1.072–1.078 depending on boil concentration.

Aerate the wort thoroughly by shaking, splashing, or using pure oxygen (recommended for high-gravity ales): aim for 8–12 ppm dissolved oxygen before pitching yeast.

Rehydrate or make a yeast starter with the Belgian Tripel/Abbey yeast to ensure a healthy cell count appropriate for a high gravity wort (typically a 2–3 L starter or two hydrated vials as listed). Pitch at 66–70°F (19–21°C). If using a starter, cool and add to the wort at pitching temp.

Pitch yeast

Ferment at 68–72°F (20–22°C) for active primary fermentation. Expect vigorous fermentation with fruity esters characteristic of Belgian strains. After 3–5 days of active fermentation, allow temperature to rise slightly (to 72–75°F / 22–24°C) for a diacetyl/ester cleanup and to help the yeast attenuate fully.

Primary fermentation should finish in 7–10 days. Final gravity target for a Tripel is typically 1.006–1.014 depending on yeast attenuation. Let the beer remain on the yeast for an additional 3–7 days after primary activity subsides to condition and clear.

After active fermentation has slowed but before final gravity is reached (around day 4–7) or after transferring to a secondary/bright tank, add dry hops: 3 oz Citra, 2 oz Mosaic, and optional 1 oz Nelson Sauvin/Amarillo. If adding at high krausen, the hop biotransformation can enhance tropical/stoney fruit esters; adding later (after FG) preserves fresher citrus peel aroma. Leave hops in contact for 3–5 days for maximum aroma without excessive vegetal character.

Dry hop additions (to add citrus peel & stone fruit nuances)

Cold crash to ~36–40°F (2–4°C) for 24–48 hours after dry hop contact to drop solids and make racking easier.

Rack to a bottling bucket or bright tank, avoiding hop/trub transfer.

If bottling, dissolve 5 oz priming sugar in 8 oz boiling water, cool, and add to bottling bucket. Gently rack beer onto priming solution and bottle. Target carbonation for a Tripel is fairly high: 2.4–2.6 volumes CO2.

If kegging, carbonate to 2.4–2.6 volumes CO2 via CO2 tank or natural conditioning in a sealed pressure vessel.

Age bottles or keg at 55–60°F (13–16°C) for 2–3 weeks to develop dryness and allow esters to integrate, then condition at serving temperature (48–54°F / 9–12°C) and serve in a tulip glass to concentrate hop and yeast aromatics.

Sanitize all equipment that contacts wort or beer after the boil. Use recommended sanitizer contact times. Strong sanitation practice is especially important for high gravity beers that spend extended time conditioning.

Adjust water profile if needed: moderate sulfate for hop perception (50–100 ppm) and moderate chloride for a rounder malt character (~50 ppm). Keep bicarbonates low to avoid harshness in a pale/triple style.

Expect ABV in the 8.5–10.5% range depending on OG and attenuation. Monitor fermentation and be patient; Belgian yeasts produce much of the signature character during fermentation and warm conditioning.

Ws Wit Beer

W4 Dry – Hopped Gose

W3 Hibiscus Orange Imperial Wit

Ti Tripel Ale

Sx Spruce Tip Saison

S8 Rice Saison

L2 Vienna Lager

Li Pilsner

Hi Oak Aged Zin Saison

G4 Tart Golden Ale

G3 Golden Ale Belgian Pale Ale

F4 3x Brett Farmhouse Belgian Ale

Bdgi Buckwheat Biere De Garde