Feedback on my Honey Wit recipe?
Recipe Type: All Grain
Yeast: California Ale V
Yeast Starter: Yes
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.049
Final Gravity: 1.01
Boiling Time (Minutes): 60
Color: 3.5 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 68
Additional Fermentation: Keg for 14 days on CO2
Secondary Fermentation (# of Days & Temp): 7 days @ 68
Tasting Notes: None
I wanted to get your guys' opinion on this one as I have little experience formulating my own recipes. I'm looking for a Wit with a medium body and mild honey aftertaste with little residual sweetness. How's this look?
4.13 lbs. (45%) 2-row Pale Malt
.45 lbs. (5%) Munich Malt
3.77 lbs. (40%) Flaked Wheat
.95 lbs. (10%) Honey, added to primary
.25 ozs Chinook @ 60 min
.50 ozs Mt. Hood @ 10 min
Mash at 154* for an hour. Boil 60 minutes.
It's not really a 'wit' without the proper Belgian-style yeast, but that looks like it'll make a fine American wheat beer.
I usually mash at 149 for wits, but I also don't add honey. I'd assume the higher mash would balance out the honey.
With that much flaked wheat, I'd do a beta-glucan rest, and a short (10-15min) protein rest.
+1 on the yeast I brewed mine with forbidden fruit from wyeast with great results.
Leave it to me to neglect the most important part. I'll make some changes...thanks a ton guys.
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