Name: This name - Celistial - is a tribute to the modern father of this style. Pierre Celis brought this 400 year old style out of extinction at a Belgian brewery named Hoegaarden, and our name honors his work.

Style: The Witbier beer style (24A in the 2015 BJCP Style Guide) was a locally made, farmhouse style wheat beer brewed in Belgium. It is intended to be light, crisp and highlight a flavor profile that combines a special yeast, citrus peels and spices. We use very few additives in our beers at One Lake Brewing, but this style requires it due to a history we respect. This style of beer was a popular path into the craft brewing universe for many. The flavors in Celistial work well year round and with a variety of food pairings.

Story: Celistial is a beer that was frequently piloted during the concept phase of One Lake Brewing, and was often used as an initial offering to those skeptical of craft brewing. This beer let’s us stretch our legs with regard to the strict “malt, hops, yeast and water” approach to brewing while letting us honor the historic styles we love so much.

History of One Lake Brewing Releases:

• Spring 2020

• Spring 2021

• Summer 2022

• Summer 2023

Ingredients: Most of the grist for this beer are a 2:1 mixture of continental pilsner malt and white wheat malt (in some versions unmalted wheat is used). We add a little oat sometimes as well. Hops are added during first work and should not express flavor or aroma. After the boil, a mesh bag containing a blend of sweet orange peels and peels from the Curaçao bitter orange as well as cracked coriander and grains of paradise. These flavors combine with the estery profile of a Belgian witbier yeast to produce a beer that we love to make.

Methods: We use rice hulls during the mash given the high percentage of wheat and the occasional oat addition. Hop additions are only important for base bitterness, so any style will do. We do not boil the peel/spice mixture, nor do we add it after fermentation - we extract its flavoring during the whirlpool between flame out and cooling/pitching.

Recipe Box:

Pilsner malt - 65%
White wheat malt - 35%
Oats - less than 5% if used

17IBU of Hops at First Wort

Witbier yeast

Brewing Method:

Gravity targets:
* OG 1.059, FG 1.012

Adjust water to achieve mash of:
* 5.38pH and 1.7:1 ratio of SO4/Cl

Standard mash thickness (use rice hulls please)
151-153 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
90 minute boil