Wit recipe check/questions

**big supper** · 06-10-2008, 02:05 PM

Hi all! yet another wit!

50% pils
50% flaked wheat

.5oz coriander
.5oz orange zest

WL Belgian Wit yeast

I am unsure what temp to mash at. I guess you would want it fairly dry? 150F?

Also, I read a thread about underpitching with Hefes to stress the yeast. Would this apply to a Wit as well, or should we do a starter?

Thanks in advance!

Alamo_Beer · 07-02-2008, 03:59 PM

It looks pretty straight forward........maybe check out the recipe database to see what others have done?

I would still make a starter to ensure viability. That doesn't mean it has to be a huge 1gal starter or anything. Maybe a liter??

**bradsul** · 07-02-2008, 04:00 PM

Looks good though I think you'll be wanting some rice hulls too.

+1 on the 1L starter.

**big supper** · 07-02-2008, 05:36 PM

Thanks for the advice. Only 2-3 weeks late though!!! Bottled this one a few days ago, so we'll see how it turned out. Sample tasted good, although it smelled funky when we opened up the fermentor!!!!

Alamo_Beer · 07-02-2008, 05:37 PM

What did you end up doing about the starter?

**big supper** · 07-02-2008, 05:55 PM

We ended up not doing a starter due to some time restraints. It feremented well, but maybe a bit on the slower side. Next time a starter will be done for sure. We haven't done them a lot in the past but are getting into the routine of it. Either that or pitching onto a yeast cake.

z987k · 07-02-2008, 07:37 PM

I find protein rests help every bit as much as rice hull with large amounts of wheat.