Knowledge/beer-brewing-recipes/009_the_oc_wit_concentrate_recipe.md

The OC Wit — Concentrate Recipe

Source: transcribed from user-provided photo on 2026-04-25.

Expected Brew Figures

• OG: 1.050
• FG: 1.012
• IBU: 30
• ABV: 4.5%
• Volume: 21 litres

Ingredients

• 1.7kg Thomas Coopers Preachers Hefe Wheat
• 1kg Light Dry Malt (LDMF)
• 25g East Kent Goldings Hop Pellets
• 15g Coriander Seeds
• 2 Blood Oranges (or regular oranges if not available)
• Safale K-97 Dry Yeast

Method

1. Crush 15g of coriander seeds in a zip lock bag with a rolling pin to open the kernels.
2. In a good size pot (around 8 litres) bring 500g of Light Dry Malt to the boil with 3 litres of water.
3. Add the coriander seeds and East Kent Goldings Hop Pellets and boil for 10 minutes.
4. Turn out flame and then add the zest of the two oranges and let stand for a further 10 minutes.
5. Cool the liquid by placing the pot in a bath of cold water for about 15 mins then strain into your fermenter.
6. Mix in the Thomas Coopers Preachers Hefe Wheat and the other 500g of Light Dry Malt. Don’t be concerned if lumps persist as these will dissolve over the course of a few hours.
7. Fill with cool water to 18 litres, stir vigorously and check the brew temperature.
8. Top up to 21 litres with warm or cold water (refrigerated if necessary) to get as close to 18°C as possible.
9. Sprinkle on the sachets of Safale K-97 Dry Yeast and brew can yeast then fit the lid.
10. Ferment at 18–22°C for seven to 10 days.
11. On day 10 check the specific gravity (SG). Check the SG again the following day and so on.
12. The brew is ready once the SG has stabilised over consecutive days — expect about 1010 to 1012.
13. Bottle or keg as normal then allow to condition at about 18–22°C for 10–12 weeks. You can drink them after about two weeks if you’re really thirsty, but they will be better if left to bottle condition for longer.

Notes

• Main recipe text is clear and high confidence.
• Source includes a duplicate IBU line in the expected brew figures; stored only once in the structured version.
• Ingredient line reads “Light Dry Malt (LDMF)” in the image, which is likely intended to be LDME or LDM; preserved as read in the main text would be misleading, so kept as source text here.
• Method step 9 refers to “sachets” of Safale K-97 plus brew can yeast, although the ingredients list only mentions Safale K-97 once.
• Step 12 expresses FG as “1010 to 1012” without decimal points; preserved as source wording since it clearly refers to SG 1.010–1.012.