Belgian Witbier – Jovaru Lithuanian Farmhouse yeast – Candi Wit – Grain to Glass – Part 1 of 2

Belgian Witbier brewed with Cascade Belgian Wit Candi Syrup and Jovaru Lithuanian Farmhouse yeast.

I had a lot of fun making this as it really is a bit of a hybrid but when thinking of a Witbier the Lithuanian farmhouse yeast called Jovaru with its lemon pith and black pepper just sounded perfect for a Witbier. Plus I went for Pacific Jade hops which offer aromas of citrus (more lemon) and black pepper and then you throw in the Cascade Belgian wit candi beer syrup with the orange peel and coriander it simply sounded perfect.

Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
Jaded Brewing Scylla
Superior Pump 91250 Utility Pump – 1/4 HP

Candi Wit Recipe – 5.25 Gallons:
3.5 lbs Golden Promise
2.5 lbs Wheat Malt, Pale
1/2 lb flaked wheat
1/2 lb acid malt
5 minute additions:
Added 1 heaping tsp of Wyeast Yeast Nutrient
Added 4 oz cooled wort with 1/4 tsp of Super Moss HB
1 lb Cascade Candi Belgian Wit
1 oz Pacific Jade Hops Alpha 14.3%

Once it was chilled to about 85F I pitched Jovaru Lithuanian farmhouse yeast provided from Too Far North Brewing Company off of eBay.

Too Far North Brewing Company on eBay

Cascade Belgian Wit Beer Candi Syrup