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PseudoChef · 05-05-2009, 02:41 PM

Is there no cereal mash involved for initial cooking of the raw wheat?

**Saccharomyces** · 05-05-2009, 08:22 PM

Quote:

Originally Posted by PseudoChef

Is there no cereal mash involved for initial cooking of the raw wheat?

You could do a cereal mash if you wanted to. I just did a nice long protein rest at 122*F instead.

**Saccharomyces** · 05-29-2009, 01:12 PM

Great thread here about the gentle boil, figured I would link to it here.

http://www.homebrewtalk.com/f12/witbier-pilsner-vigorous-boil-not-121444/

**Coastarine** · 10-14-2009, 01:12 PM

Finally brewed a slightly modified version of this last saturday. I am a batch sparger so I did two infusions to hit my temps, however my efficiency was a pretty weak 65%. I compensated with table sugar and it should turn out just fine. I'm not sure what the reason is for the low efficiency unless maybe my conversion wasn't complete.

I also realized just after chilling that I used a whirfloc tablet out of habit. Duh.

**Saccharomyces** · 10-14-2009, 01:59 PM

My efficiency is always about 10% lower than my 'normal' efficiency when I use this much wheat. I am not sure why so I just sucked it up and adjusted the efficiency lower for all my Wits in BeerSmith...

**Coastarine** · 10-14-2009, 02:24 PM

Also, by "slightly modified" I meant that I left out the cascade (personal pref) and grapefruit zest (feeling lazy? Out of season? I dunno) and used 20oz of marmalade instead. Also, I had the choice between smucker's regular marmalade (16oz jar) which was sweetened with HFCS, or the smucker's "simply fruit" marmalade (10oz jars) which used natural fruit syrup or some such instead, so I went for the simply fruit one. Not that I'm really the type who buys all natural and organic a lot, but I just don't know what kind of effect HFCS has on yeast/fermentability/beer and I thought it better to stick with what I knew would work.

I used my barley crusher to crush the coriander and I was very pleased with that method. Initially I tried setting the gap closer but the seeds actually weren't feeding in. The normal grain setting worked great; the aroma was heavenly.

**Saccharomyces** · 10-14-2009, 03:48 PM

Quote:

Originally Posted by Coastarine

I used my barley crusher to crush the coriander and I was very pleased with that method. Initially I tried setting the gap closer but the seeds actually weren't feeding in. The normal grain setting worked great; the aroma was heavenly.

Never thought about crushing it that way... good idea!

DirkDiggler · 03-01-2010, 02:17 AM

How much does the grapefruit flavor come through? How about the other spice flavors? I've done a few wits but the spice flavors are really faint, and I want there to be a little more presence.

**Saccharomyces** · 03-01-2010, 02:57 AM

Quote:

Originally Posted by DirkDiggler

How much does the grapefruit flavor come through? How about the other spice flavors? I've done a few wits but the spice flavors are really faint, and I want there to be a little more presence.

The citrus flavor and spice is fairly aggressive, but it isn't cloying.

DirkDiggler · 03-01-2010, 04:11 AM

Quote:

Originally Posted by Saccharomyces

The citrus flavor and spice is fairly aggressive, but it isn't cloying.

Sounds perfect to me. I'll be brewing this once I get a few more bottles cleared.