So with spring and summer around the corner (especially here with temps already reaching 70 some days) I am looking to start on a spring/summer project. Thinking I want to produce my first wit. Going to be a fairly light beer with lower gravity and of course not much hop. I know my recipe is fairly square and straight forward, I am just curious as to the recommendations on yeast. I have narrowed them down to two and I just wanted some opinions on which would work best with my recipe. Wanted something fairly clean, and not plumy or bubble-gummy. Also I am going to go a bit off style with some american hops
3.50lb Wheat Malt
0.125 oz Citra 60min
0.125 oz Citra 15min
0.125 oz Citra 05min
.75oz Orange Peel, Bitter
.75oz Crushed Coriander
The yeasts I am considering are:
WLP410 Belgian Wit II Ale Yeast
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
Alcohol Tolerance: Medium
Wyeast 3944 | Belgian Witbier™
This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 11 to12% ABV
Would love to hear your thoughts.
Originally Posted by KyleWolf
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...
Primary 1:Honey Rye Saison
Up next: Rye Amber Ale, Brett Braggot.