jimpdx

Recipes 

I'm researching various approaches to Wit. Will be playing with the fruit, herbal and spice notes a bit. However I can't really find a strong argument for or against oats in this style of beer? Any thoughts? I see it included in some recipes but not others. This will be an all grain 5.5g batch, fairly straightforward techniques.

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Fermenting: Bilbo Sour Brown Ale, Saruman Saison, Rivendell Pale Ale, Gandalf the Wit, Gollum's Berry Geueze (Lord of the Ales)
Bottled: Honey Nut Brown Ale, Halfnelson IPA, Gaucho Smoked Argentinian Wheat Beer, Autumn Organic Fruit Cider, Oogie Boogie Imperial Pumpkin Ale, Neal Dow IPA, Hinky Dink Red Saloon Ale, Leopold Belgian Noble Ale, Bulleit Cherry Bounce, Hat Trick Northwest Red, Florida Orange Organic IPA, Goldberry Blonde (LOTA), 12 Imperial CDA

Scotty_g

Recipes 

This past winter we brewed a wit using wheat LME, 9 oz of 2-row, and 8 oz of quick oats. This isn't my favorite wit recipe but it's quick and does the trick, plus all my BMC drinking friends like it. Anyway, the mouthfeel with the oats instead of flaked wheat seemed a little smoother, and the beer was a bit richer. I got just a hint of chocolate in the hydro sample according to my notes, but I *was* drinking at the time...I would gladly put oats in a witbier again.

I think if you were looking for a lighter wit, maybe pass on the oats (although you want some unmalted grain, whether wheat or oats to match style). If you were trying to make a bit beefier wit, it would go very well.

I have only brewed with rye once and it's still in the secondary, but you might get an interesting spice note from the rye along with the rest of the herbs in a wit. That would be another way to get the unmalted grain into your mash tun.

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Natural 20 Brewery

Yes, that *is* beer. Water, malt, hops, and yeast mean it's beer. Go ahead and try a glass...

Calder

Recipes 

Why? You have wheat. The oats add very little that wheat doesn't. They certainly don't add any flavor.