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Old 08-28-2013, 11:28 PM   #1
fatmarmot
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Default Improving on a Witbier

I have a simple Witbier recipe and the ingredients ready. (Needed something easy - start of the school year with the grommets.) I would like to give this recipe a little more zest and body. Up the abv% as well to bridge the seasons. Any suggestions?

8 oz oats, flaked
8 oz White Wheat Malt

6lns, 9.6 oz Wheat Liquid Extract
1lb Bavarian Wheat Extract (maybe, too add to abv%
1 oz Tettnang (3.80%) - 60min
1.00 oz Orange Peel, bitter - 5min
.75 oz coriander seed - 5 min

Yeast: Wyeast 3944 Belgian Witbier

7 days primary
10 secondary
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Old 08-28-2013, 11:51 PM   #2
tagz
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I would skip the bitter orange. If you want citrus flavor use zest at flameout. Bitter orange is traditional but its a pretty off-putting flavor IMO.

The most important ingredient is going to be your yeast. What strain are you using?

Also, if you don't already do late extract addition, add 2/3 of your extract in the last 15 minutes of the boil. Otherwise your going to end up with a darker beer that you're looking for.

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Old 08-29-2013, 01:35 AM   #3
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Default yeast strain

The yeast is Wyeast 3944 Belgian Witbeer.

I hadn't thought of the late addition on the extract. Other than color, what's the advantage?

Also, I was thinking of adding orange zest to the bitter orange to balance it out.

Thanks for your feedback.

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Old 08-29-2013, 03:33 AM   #4
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3944 is a great yeast. You'll get a great profile by starting out at 68 degrees and ramping up to 72-74. As for the late extract, it's primarily for color. Extract darkens over the course of the boil, so extract beers tend to be darker than their all-grain counterpart. Since extra t only needs to be boiled for sanatizing puposes, you can add the bulk of it at the end of the boil.

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Old 08-29-2013, 10:13 PM   #5
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Default Thanks for the lesson

Thanks Tagz. Always good to learn something new. I'll follow your advice on the extract late addition. Would like to get that nice white look. The temps sound right on, too.

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