Licensed Fool, Sour Mashed Belgian Wit

It was probably a few years ago when I first encountered Boulevard Brewing’s Two Jokers Double-Wit style beer. And in one or two sips, I was hooked along with a few of my fellow craft beer drinkers. My friends were aware that I had started brewing and so the obvious question of whether or not I could clone the beer was proposed. At the time, I had taken my hand at brewing a number of existing clones with great success, usually from the Brewing Network’s The Jamil Show (Can You Brew it) podcast show. One thing I had not yet done was to attempt to clone a beer myself.

Brewing with Wheat includes interviews with Boulevard’s head brewer and he discusses a number of the beers as well as a few details on Two Jokers. Using these tidbits along with a general ingredient list available on their website, I’ve taken a stab at what I think the recipe should look like.

One interesting aspect is that in the book, Boulevard says that they do short sour mash.  They dough-in at 95F, hold for 8 hours and target a pH of 4.8. I really liked this idea and re-used the sour mashing technique I used to create a Berliner Weiss, which I picked up from Jeff Young at Black Star Coop via the Sunday Show interview with them. I’m looking forward to seeing how this extra tartness goes with the Belgian Wit recipe.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.3 gal 60 min 16.3 IBUs 5.1 SRM 1.075 1.013 8.1 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Witbier 16 A 1.044 - 1.052 1.008 - 1.012 10 - 20 2 - 4 2.4 - 2.9 4.5 - 5.5 %


Name Amount %
Brewer's Malt, 2-Row, Premium (Great Western) 8.5 lbs 56.43
White Wheat Malt 3.314 lbs 22
Wheat, Flaked 2.937 lbs 19.5
Munich Malt 5 oz 2.07


Name Amount Time Use Form Alpha %
Magnum 0.18 oz 60 min Boil Pellet 13.5
Northern Brewer (AHS) 0.5 oz 15 min Boil Pellet 9
Lavender 0.5 oz 15 min Aroma Pellet 12.2


Name Amount Time Use Type
Calcium Chloride 4.80 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 4.80 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.50 g 60 min Mash Water Agent
Cardimom 2.00 g 30 min Boil Spice
Coriander Seed 0.50 oz 15 min Boil Spice
Orange Peel, Sweet 0.50 oz 15 min Boil Spice
Seeds of Paradise 0.70 g 5 min Boil Spice


Name Lab Attenuation Temperature
Belgian Witbier (3944) Wyeast Labs 74% 62°F - 75°F


Step Temperature Time
Saccharification 148°F 90 min
Mash Out 168°F 10 min


Color (EBC) 15.8
Bitterness (IBUs) 15
Original Gravity (Plato) 17.5
Terminal Gravity (Plato) 3.8
Alcohol (ABV) 8%
CO2 - Bottles 3.5 vol. (7.0 g/L)
CO2 - Kegs N/A

Sour Mash
- purge mash tun with c02
- mash in at 95F, hold for 8 hours until pH at 4.8
- add lactic and citric for target pH

Not included in the pretty-print form of the recipe is the Spices … I’m actually working on a patch to the beerxml wordpress plugin to display Misc. items in the recipe.  But if you download the recipe directly, it’s all in the XML.  Also, You’ll note Lavender listed as a hop; this is purely because Beersmith doesn’t let me say Spices steep after the boil which is what the BYO Brewing with Spices article discusses.


1 thought on “Licensed Fool, Sour Mashed Belgian Wit

  1. Pingback: Sour Mashing Equipment | Woxford Brewing Co.

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