Originally Posted by BierMuncher
This should be a good base:
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)
1.49 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.
Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)
Strain the wheat grains out and bring wort to boil, add extracts and you know the rest...
I am going to brew this today.
I have all the ingredients however I haven't done any partial mashes yet.
I read the tutorial on partial mashing (Easy Partial Mash Brewing (with pics)) but I have a few questions.
1) How much water should I use to mash the wheat? I calculated it to be 0.625 gal @ 173 degF to reach the 155 degF strike temp. My calculations were simply based on the flaked wheat amount.
2) Your instructions doesnt mention sparging the flaked wheat. Is this required? If so at what vol/temperature and for how long
3) I read online that mashing wheat alone requires other grains to be added as well. Should I mash the extract with the flaked wheat, or simply add the extract at the end of the mash (ie: just before boil)?
Just want to make sure so I have enough/big pot (I only have one 23 qt pot, I believe). I think I will go buy another pot this week.
Really excited for this beer.