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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > somebody please help a NitWit out
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Old 05-03-2011, 08:58 PM   #1
mcwilcr
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Default somebody please help a NitWit out

So I'm working on a recipe for my first attempt at a Belgian witbier that I am hoping to brew this weekend in honor of national homebrew day and wanted to get some feedback on the recipe I am putting together.


Fermentables:
4.5 lb - Wheat DME
1 lb - Wheat malt
.4 lb - flaked oats
1 lb Candi Sugar

Hops:
1.5 oz. Saaz @ 60 min
0.5 oz. Saaz @ 10 min

Spices: (all @ 5 min)
Zest from 2 Seville orange (hopefully fresh)
0.5 oz fresh indian coriander crushed

Wyeast Forbidden Fruit #3463

What are your thoughts? gentle and harsh alike!

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Old 05-03-2011, 11:26 PM   #2
smagee
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Looks good from here. What temp are you planning on fermenting at?

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Old 05-04-2011, 12:28 AM   #3
El_Exorcisto
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If you are using clear candi, save your money and use table sugar. There is functionally no difference. Forbidden fruit is actually a BDSA yeast originally used by Hoegaarden but not in their famous witbier. If you want it true to style, use a witbier yeast. If you really don't care, you'll get excellent results from FF.

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Old 05-04-2011, 02:28 AM   #4
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Smagee:
My house is pretty stable this time of year so I plan on just letting it go between 68-72 deg. if the temp gets up, I can always do a swamp cooler.

El_Exorcisto:
I was planning on using clear candi sugar... I have always been afraid of off flavors using table sugar, not from any experience of my own but I remember reading it somewhere. is this not a concern? if it is the same I will certainly be ok with table sugar.

as far as yeast, I was thinking either the FF or WLP400 but I'm not sure my LHBS will have the white labs in stock but I guarantee they will have all the Wyeast strains (acutely, pitchable cultures from the local university). I've never used either so do you think I will get better results from the WLP400?

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