Originally Posted by farmbrewernw
I think Widmer puts flour in their Hef, all flour does is add cloudiness when added in small amounts. By the way Munch are you going to post a recipe?
Yeah...the flour is just to insure the beer stays hazy, regardless of how long it might sit in a chilled keg or bottle.
I've had judges sample my wits before (in casual company) and even though they still tasted great after several months, they were crystal clear and that can detract from the whole "wit" experience. The flour addition is something I heard on Jamil's show.As far as a recipe:
(For 11 gallons)
9# Flaked Wheat
2# White Wheat Malt
1.25 ounces of Sterlnig Hops at 60 minutes (I just use whatever clean bittering hop I can find since it plays such a minimal role)
6-7 ounces fresh orange zest - 10 minutes
2 ounces of freshly crushed (pulverized) coriander - 10 minutes
1-2 Tbsp of crushed black pepper - 10 minutes
4 chamomile tea bags - 10 minutes
OG - 1.048
IBU - Somewhere around 17-18
I poured the spice mixes into the hop bag with 10-15 minutes left in the boil. Then I tied off that bag and let it sink to the bottom of the kettle as I cooled the wort. I wanted to let those spices (and hops) steep for the extra 15 minutes.
I pitched a simple slurry of Safale-05 from a prior batch when the wort hit 76 degrees. A bit warmer than usual, but the higher temp will add some slight esters I want.