bgough

Recipes 

If anyone would be kind enough to give me a run down on which of these wheat malts would be a good idea to use together in a wit. There are several different kinds of wheat and I'm a bit confused on which combination will give me the results I want for my wit.

I like that Celis Wit, St Bernardus creamy mouthfeel.

I was going to do a mini-mash and I was thinking something along the lines of this:

2.00 lbs Wheat Dry Extract
3.00 lbs Pilsner (2 row)
2.00 lbs Flaked Wheat
1.00 lbs Flaked Oats
.50 lbs rice hulls

estimated O.G. 1.048 (1.044-1.052)
est. Alc/Vol: 4.78% (4.5%-5.5%)

But what about Wheat Malt and Torrified Wheat? Would these be better choices? If so, what should I use and why?

dontman

Recipes 

Nothing wrong with your grain bill. I haven't used oats in a wit but can't see a problem from it.

If you can find the find white wheat malt it is very good for the wits. Do you have a wit yeast? You should.

Also coriander and orange peel. I don't like more than 1/2 oz of each.

I like Sterling or Saaz and Styrian and EKG as the hops Aiming for 15 IBUS and a mild aroma addition.

Low 70s for initial ferment. Bright in mid 60's.

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